Blackened Catfish with Cajun Spices

Instructions

1. Step 1

   Combine the paprika, kosher salt, garlic powder, onion powder, thyme, oregano, cayenne pepper, and black pepper in a small bowl.

   Ingredients used: 2.0 gr Black Pepper, 1.0 gr Cayenne Pepper, 1.0 gr Dried Oregano, 1.0 gr Dried Thyme, 3.0 gr Garlic Powder, 6.0 gr Kosher Salt, 3.0 gr Onion Powder, 8.0 gr Paprika

   Cookware: mixing bowl

2. Step 2

   Pat the catfish fillets dry, then brush both sides with the melted butter.

   Ingredients used: 4.0 piece Catfish Fillet, 30.0 gr Unsalted Butter

   Cookware: pastry brush

3. Step 3

   Coat both sides of each buttered fillet evenly with the prepared spice mixture, pressing gently so it adheres.

4. Step 4

   Heat the cast-iron skillet over high heat until very hot, about 3 minutes. Add the canola oil and swirl to coat the skillet.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 ml Canola Oil

   Cookware: Cast iron skillet

5. Step 5

   Lay the seasoned fillets in the skillet without crowding, working in batches if necessary. Cook for 3 to 4 minutes per side, until blackened outside and the thickest part reaches 63°C.

   Timer: 8 min (fixed)

   Cookware: Cast iron skillet, Fish Spatula, instant-read thermometer

6. Step 6

   Transfer the catfish to a serving plate and rest for 2 minutes. Serve with the lemon wedges.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Lemon

   Cookware: Fish Spatula, serving plate