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.