Ingredients:

  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 catfish fillets (6-8 ounces each)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • Lemon wedges, for serving

Instructions:

  1. In a large bowl, combine all the blackening spice ingredients. Mix well.
  2. Pat the catfish fillets dry with paper towels. Brush both sides of each fillet with melted butter.
  3. Generously dredge each catfish fillet in the blackening spice mixture, ensuring an even coating on both sides. Press the spices into the fish.
  4. Place a cast iron skillet (or heavy-bottomed skillet) over medium-high heat. Add the olive oil. Allow the skillet to get very hot (almost smoking).
  5. Carefully place the catfish fillets in the hot skillet, being careful not to overcrowd the pan (work in batches if necessary).
  6. Cook for 3-4 minutes per side, or until the fish is blackened and cooked through. The internal temperature should reach 145°F (63°C). Use tongs to gently flip the fish.
  7. Remove the catfish from the skillet and serve immediately with lemon wedges.