Blackened Catfish

Make on a bbq unless you have a really great hood fan since the fish smokes heavily.

4-6 oz catfish fillets

2 oz butter, melted

1 lemon

Blackening Spice

4 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp cayenne pepper

3/4 tsp white pepper

3/4 tsp black pepper

1/2 tsp salt

1/2 tsp rubbed thyme

1/2 tsp rubbed oregano

1/2 tsp cocoa powder

1/4 tsp marjoram

Combine all spices and set aside in a pie plate or other shallow dish.

Preheat oven or bbq to 450. Rinse catfish and dry. Heat a cast-iron skillet or blackening pan until smoking hot. Dredge fish in spice blends (both sides) and place serving side down on hot pan.  Leave fish alone for a minute or so to form a crust and then pour 1/2 oz butter over each fillet.  Give pan a shake to loosen fish and then squeeze lemon over fillets (be careful as this generally causes a flare up). Turn fish and place pan in the oven or closed bbq to finish cooking (about 10 minutes).  Serve.