Cajun Blackened Catfish

Ingredients

• 4 catfish fillets (7-10 oz each) (wild-caught preferred)
• 4 tbsp unsalted butter
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper (reduce to 1 tsp for milder heat)
• 1 tbsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp kosher salt
• 1 tbsp peanut oil (high smoke point, preferred for blackening)
• lemon wedges (for serving)

Instructions

1. 1

   Mix all the dry spices together in a shallow bowl. Pat the catfish fillets completely dry with a paper towel — any moisture will steam instead of sear.

2. 2

   Melt two tablespoons of butter and brush it onto both sides of each fillet. Press the spice mixture firmly into both sides, coating completely. Let the seasoned fillets sit for 15 minutes at room temperature.

3. 3

   Set up your cast iron skillet on an outdoor burner or grill. Heat it over high heat until it is smoking — and I mean actually smoking. This takes longer than you think. Add the peanut oil and swirl to coat.

4. 4

   Add the remaining butter to the screaming hot skillet. Lay the fillets in carefully. They will smoke heavily. That is normal and correct. Do not move them.

5. 5

   Cook 3 to 4 minutes without touching. Flip once. Cook another 3 to 4 minutes until the fish flakes easily with a fork. The outside should be deeply blackened, not burnt.

6. 6

   Serve immediately with lemon wedges. Blackened catfish does not hold — eat it hot off the iron.