Blackened Catfish

Ingredients · 4 servings

• 8 gPaprika
• 6 gSalt
• 5 gLemon pepper
• 4 gGarlic powder
• 3 gGround pepper
• 2 gBasil, dried
• 4 gOnion powder
• 2 gThyme
• 680 gCatfish fillets
• 130 gUnsalted butter

Equipment

stovetop, bowl, cast iron skillet, mixing bowl, serving plates, spatula, spoon, tongs, waxed paper

Instructions

1. 1
   Prep and preheat

   Gather all ingredients and set a large cast iron skillet on the stovetop over high heat to preheat. · 10 min

   What to look for: pan smoking lightly

2. 2
   Mix spices

   Stir paprika, salt, lemon pepper, garlic powder, ground pepper, dried basil, onion powder, and thyme together in a small bowl. · 2 min

   What to look for: evenly blended spices

3. 3
   Season fish

   Dip each catfish fillet into melted unsalted butter, then coat both sides evenly with the spice mixture. · 4 min

   What to look for: thick spice coating

4. 4
   Rest fillets

   Lay the seasoned catfish fillets in a single layer on waxed paper to hold before cooking. · 6 min

   What to look for: blackened crust

5. 5
   Add to skillet

   Place three catfish fillets at a time into the hot skillet, spacing them so they sear properly. · 1 min

   What to look for: loud sizzle

6. 6
   Butter fish

   Drizzle each fillet in the skillet with melted unsalted butter to enrich the crust.

   What to look for: butter bubbling

7. 7
   Cook fish

   Cook the catfish over high heat, turning once, until the exterior is blackened and the fish flakes easily. · 2 min

   When it is done: Fish flakes easily and reaches 63°C / 145°F internally.

8. 8
   Serve hot

   Transfer the blackened catfish fillets to plates and serve immediately while hot. · 1 min