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director v

Easley, South Carolina

Member since Jan 2006

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Reviewed Not Lackin' on the Blackenin' Catfish

Sep 7, 2012 in Food Network Community Toolbox on

I've made this recipe a few times and a few different ways. As is, it's pretty good, but I will continue to fix it with a couple of minor adjustments. For starters, 2 tsp of *sea* salt is certainly too much. The first time I made this I used table salt and I thought it was fine. But when I used actual sea salt, what a difference, so I'll just halv"

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