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Susquehanna Life

Blackened Catfish with Lemon Butter By Mary Syrett

Aug 01, 2014 04:16PM ● By Erica Shames

(Best prepared outdoors)


  • 4 catfish fillets
  • Olive oil
  • 1/3 pound bacon
  • 2 teaspoons each of garlic powder, thyme, white pepper, black pepper, cayenne pepper, chili powder, crushed rosemary and crushed fennel seed.
  • 1 teaspoon oregano
  • 1/2 teaspoon salt

Fry the bacon and retain the grease. Combine all dry ingredients, rub fillets with olive oil, then coat with spices. Drop in hot bacon grease and cook until you can easily stick a fork through the fillets. Serve with lemon butter, consisting of one fourth cup melted butter, a teaspoon lemon juice, half a teaspoon Tabasco sauce and sliced green onions.

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