Mar 25, Baked Blackened Catfish Recipe - A Soul Food and Southern Favorite

Baked blackened catfish is a much healthier alternative to pan fried catfish. Forget about the grease and the crust.

With baked blackened catfish, you get all of these benefits.

A delicious and flavorful entreeA inexpensive mealEasy to prepareUse Ingredients that you already have

Here is the baked catfish recipe for your enjoyment.

Recipe Ingredients:

6-8 catfish fillets, thinly sliced2 tablespoons butter, melted2 teaspoon cayenne pepper1 teaspoon crushed dried thyme leaves1 teaspoon paprika1 teaspoon lemon pepper1 teaspoon black pepper1 teaspoon salt1 teaspoon garlic powder1 teaspoon onion powder1 cup Italian salad dressingolive oil

Cookware and Utensils:

1 cast iron skillet or large heavy skillet1 large baking dish1 mixing bowl

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Preheat oven to 350 degrees. Lightly grease your baking dish with olive oil.Rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.Make your seasoning mixture by combining cayenne pepper, crushed dried thyme leaves, paprika, lemon pepper, black pepper, salt, garlic powder and onion powder in a small bowl.Brush melted butter lightly over one side of catfish fillets and sprinkle with blackened seasoning mix. Repeat process for other side. Be sure too completely coat each fillet.Heat iron cast skillet over medium-high heat very hot. Pour any leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for 2 minutes on both sides until slightly blackened.Remove from skillet and arrange in lightly greased baking dish. Coat the top of each fillet with the Italian salad dressing. Bake for about 30 minutes until the fish easily flakes with a fork.This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/

Serve finished fillets over a bed of white steamed rice with your favorite salad and a baked potato.

Enjoy Your Blackened Catfish.

You do not have to join or sign-in to leave a comment!Return from Baked Blackened Catfish to Fish Recipes

View the original article here

Fettuccine Alfredo

For this dish we prefer dry fettucine noodles to freshly made because the pasta holds up better to the sauce. The instructions assume that you are using dry noodles. If you use fresh, adjust timing accordingly.

1 Bring a large pot of salty water to a boil and drop in your fettuccine.

2a Plain version Melt the butter in a large saut? pan set over low heat. Once the butter has melted, turn the heat off.

2b Creamy version Melt the butter in a large saut? pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting while the pasta cooks.

3 When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the saut? pan. Do not drain the pasta. You want it dripping wet with the cooking water. Turn on the heat under the saut? pan to medium and swirl the pasta and butter together to combine. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat.

4 Serve at once with either a little black pepper (for classic version) or nutmeg (for creamy version) ground over the pasta.

Yield: Serves 4.

View the original article here