Wow! I am always cooking something, but I am not always writing about it. I wanted to cook a Blackened Catfish recipe that could be topped with a Crawfish Etouffee, as I have recently been cooking more with cast iron. Cast iron is another topic, but I must say it is the best cookware I have ever used, and it is very non-stick and versatile, if you treat it the way it needs to be treated. During my search for a recipe, I came across this one for the Blackened Catfish and wanted to share it. Chef Charlie Andrews makes the video simple and if you follow it you will have some excellent Blackened Catfish which you can eat as a stand alone or you can top with whatever your heart desires such as shrimp, scallops, crab meat, etc. Chef Charlie Andrews knocks it out of the park with this Blackened Catfish recipe. Enjoy! https://www.youtube.com/watch?v=NtG_UJf2N38&t=355s
Albert Moyer, Jr. 