Great tasting catfish with just enough bite.
Cajun Blackened Catfish
- 1 tsp. paprika
- 1/2 tsp. kosher salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/4 tsp. onion powder
- 3 tbsp. butter melted
- 1 lb. catfish fillets
- 1 lemon, cut into wedges for garnish
In a small bowl mix together the paprika, salt, pepper, garlic powder, oregano, thyme, and onion powder. Set aside.
Drizzle the melted butter over both sides of the catfish fillets. Then sprinkle the spice mixture evenly over both sides of the catfish.
Preheat a cast iron pan to medium high heat. Pan fry the fillets for 2 minutes, turn the fillets over and cook for 2 more minutes. Serve immediately with your favorite sides. Just a word of caution, if you are cooking fish on your stove top make sure the range hood fan is on high, as this will get smokey. I like to use the side burner on my grill when ever I'm doing blackened recipes.
Did you Know: Cajuns are the descendants from the former French colony in Canada called Acadia (Nova Scotia), who were exiled by the English in 1755. Many made their way to Louisiana, settling in the swamps and bayous. Cajun cooking has very little influence of the classical cuisine of Europe. It is truly an American cuisine.