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Message: <blockquote data-quote="sl1000794" data-source="post: 91868" data-attributes="member: 6974">Whenever we have cooked blackened catfish we ALWAYS use clarified butter.  It removes the milk solids from the butter so that the butter doesn't burn at the high heat used in the cooking process.  We actually pour the clarified butter into the hot pan and then add the seasoned catfish.<a href="http://www.davidlebovitz.com/2010/03/how-to-clarify-butter-recipe/" target="_blank">http://www.davidlebovitz.com/2010/03/how-to-clarify-butter-recipe/</a>Steve.</blockquote>

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