Ingredients:

  • 2 Tbsp Smoked Paprika (or standard sweet paprika)
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Dried Thyme Leaves
  • 1 tsp Dried Oregano
  • 1 tsp Cayenne Pepper (adjustable)
  • 1 tsp Coarse Salt (Kosher or sea salt)
  • 1 tsp Freshly Ground Black Pepper
  • 4 Catfish Fillets (approx. 6 oz / 170g each), fresh or thawed
  • 2 Tbsp Olive Oil (or mild vegetable oil)
  • 1 Tbsp Unsalted Butter, melted (optional)
  • 1 Lemon, cut into wedges (for serving)

Instructions:

  1. Position an oven rack 4 to 6 inches (10–15 cm) below the broiler element. Preheat the broiler on high for at least 5 minutes. Line the broiler pan with foil and lightly coat the broiler rack with non-stick cooking spray or oil.
  2. Create the Cajun Spice Rub: In a small bowl, thoroughly combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Whisk until the spices are homogenous.
  3. Pat the catfish fillets completely dry using paper towels. Lightly brush all sides of the fillets with 1 tablespoon of olive oil. Evenly distribute the spice rub over the top surface of the fillets, pressing firmly to ensure the rub adheres well (use about 1 to 1.5 teaspoons per fillet).
  4. Broil the Fish: Place the seasoned fillets, rub-side up, on the prepared broiler rack. Place the rack under the preheated broiler. Broil for 6 to 8 minutes, rotating the pan halfway through if needed. The fish is done when the internal temperature registers 145°F (63°C) and the crust is darkened.
  5. Finish and Serve: Carefully remove the pan from the oven. If using, brush the fillets with the melted butter immediately. Allow the fish to rest for 2 minutes before transferring to serving plates and garnishing generously with fresh lemon wedges.