In the Kitchen with Ken: Blackened Catfish

[kinmanyuen]

ROFL look at the smoke and charred fish...

[madcrabber1113]

love your info,gtreat hints.Thank you.

[banginova74]

Well done on the fish . Looks delicious.

[ratface111]

Olive oil smokes and burns--do u know what your doing?? You are supposed to use an oil that handles higher temperatures.

[SamNow]

Hey, great job helping your kid put that away. Congrats!

[ljalaska]

great channel!

[Syndicated4u]

Look's tasty. Had me drooling.

[Syndicated4u]

That is a giant pan only for two fillets lol.

[banginova74]

@Syndicated4u in a professional kitchen that is what you would want if possible. The more room the better. If he put all the fillets in the pan at once you would have a "crowded pan". This is a pan that is too full, and cooled down too much to give adequate color.

[orderX7]

@dodgeman976 and @wildshotsintheair stop hating

good video dude, i used your recipe and it turned out well thanks man 

[dodgeman976]

um i dont give a rats ass about anyones kid when im watching a cooking video, keep them out of the F#$King kitchen or dont waste my time with a video.

[wildshotsintheair]

omgfg...im sick of watching you wannbe's

[whosyouruncledaddy]

@wildshotsintheair then why are you watching, i bet he cooks better than you.

[poonjoonoob]

@wildshotsintheair can you post vids of your pro-ness?

[hardhitter0421]

@StopStealingVideos

That is a #14 nearly 15 inch skillet. USA made, I know my cast iron. That has a very thin bottom surface as well as a rimmed bottom (Heat Ring). If you watch real close towards the end of the first batch and the beginning of the second batch of fillets you will notice the skillet rocks and spins. I got rid of many skillets cause they do that. They bow downward from heat, age, and fatigue to the iron. Sucks...when that happens.

[annettemint]

Thanks for showing this!! Great recipe.

[Jadm1234]

your kid is soo cute, nice video Ken !