Cajun Blackened Catfish

Chef Paul Prudhomme’s legendary blackening technique applied to catfish.

Ingredients

• 4 catfish fillets (6 oz each)
• Blackening spice: 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp black pepper, 1 tsp cayenne, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt
• 4 tbsp butter, melted
• Lemon wedges and hot sauce to serve

Directions

1. Mix all blackening spices together.

Dip catfish in melted butter on both sides.

1. Press spice mixture firmly onto both sides of each fillet.
2. Heat a cast iron skillet over VERY high heat until white hot — 7-10 minutes.
3. Place fish in hot pan. Do not touch for 3-4 minutes until heavily blackened.
4. Flip once. Cook 3-4 more minutes.
5. Serve immediately with lemon and hot sauce.

Notes

The extreme heat is the technique. The butter and spices should smoke heavily and char, not burn. Use your best ventilation or cook outdoors on a burner. The cast iron must be preheated very thoroughly.