This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice. I seem to have a hard time finding fresh catfish for most of the year. But I’ve been successful making this dish with other types of fish.
Ingredients
- 1 1/3 tablespoons cayenne pepper
- 1 1/3 tablespoons lemon pepper
- 1 1/3 tablespoons garlic powder
- 1 1/3 tablespoons salt
- 1 1/3 tablespoons pepper
- 2 pound catfish fillets
- 4 tablespoons butter
- 2 cup Italian-style salad dressing
How to make it
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- 2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
- 3. Pat fillets dry with paper towel and brush both sides with butter. Rub fillets with the cayenne pepper mixture on both sides.
- 4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
- 5. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
