Blackened catfish from Cooking Light Magazine, August 2018: The Seafood Issue (page 64) by Barton Seaver

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute trout, snapper, or perch for catfish fillets; Cajun seasoning for blackening seasoning; smoked paprika for sweet paprika; garlic salt for garlic powder; and dried rosemary for dried thyme. See recipe for herb suggestions.

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