Blackened Catfish
Ingredients
For the Blackening Spice Mixture
- 4 tablespoons paprika
- 1 1/2 tablespoons salt
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 1/2 teaspoons white pepper
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried thyme
For the Catfish
- 1 1/4 pounds catfish fillets
- 3/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
For Garnish
- 1/4 cup parsley, chopped, for garnish
- 1 lemon, cut into wedges
Instructions
- 1
Gather the ingredients.
- 2
To prepare the blackening spice mixture, in a small bowl stir together the paprika, salt, granulated garlic, onion powder, black pepper, white pepper, cayenne pepper, dried oregano, dried basil, and dried thyme.
- 3
Sprinkle the catfish fillets on both sides with kosher salt and let rest 20 minutes.
- 4
Drizzle the catfish fillets with olive oil.
- 5
Sprinkle each of the fillets evenly with 1/4 cup blackening spice mixture, pressing to adhere.
- 6
Heat a large cast-iron skillet or heavy saucepan over medium-high heat until very hot. Add butter to skillet, and swirl to coat.
- 7
Place fillets in the hot skillet and cook 2 minutes. Flip the fillets and cook for 2 to 3 minutes more. The fish is done when it flakes apart under the gentle pressure from a fork.
- 8
To serve, sprinkle with fresh parsley and serve with lemon wedges. Enjoy!
