Not Lackin' on the Blackenin' Catfish

Total Time:
16 min
Prep:
10 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons paprika
  • 1 teaspoon cayenne
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 (6-ounce) catfish fillets
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 4 lemon wedges
Directions
  • On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Dredge the catfish fillets in the spice mixture and set aside.

  • Heat a large cast iron fry pan or saute pan over high heat until it is "white hot".

  • Add oil to pan. When oil begins to slightly smoke, add catfish fillets and cook on each side, about 2 to 3 minutes. Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets.

  • To serve, top each fillet with 1/2 tablespoon of butter and serve with lemon wedges.


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