Blackened Catfish

Ingredients

• 4 catfish fillets (6-8 oz each)
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions

1. 1

   Mix all the dry spices together in a shallow bowl to create the blackening seasoning.

2. 2

   Pat catfish fillets completely dry with paper towels. This is essential for a good crust.

3. 3

   Brush both sides of each fillet with melted butter, then press firmly into the seasoning mix, coating both sides evenly.

4. 4

   Heat a cast iron skillet over high heat until it is smoking hot — about 5 minutes. This is critical for the blackening effect.

5. 5

   Place fillets in the dry, screaming-hot skillet. Cook for 3-4 minutes per side without moving them. The spices will char and form a dark, flavorful crust.

6. 6

   The fish is done when it flakes easily with a fork and the crust is dark but not burnt.

7. 7

   Serve immediately with lemon wedges and fresh parsley. Pairs perfectly with rice, coleslaw, or cornbread.