Blackened Catfish

Instructions

1. Prepare the spice blend
   In a small bowl, mix together the paprika, cayenne pepper, dried thyme, dried oregano, garlic powder, onion powder, salt, and black pepper until thoroughly combined.
2. Prepare the fish
   Pat the catfish fillets dry with paper towels. This is crucial for getting a good sear and preventing the spices from steaming instead of blackening.
3. Season the fillets
   Brush each fillet generously with melted butter on both sides. Coat each buttered fillet thoroughly with the spice mixture, pressing gently to adhere. Set aside on a plate while you heat the pan.
4. Heat the cooking surface
   Heat a large cast-iron skillet over high heat until it's extremely hot, about 5-7 minutes. The pan should be smoking slightly. Add the vegetable oil and swirl to coat the bottom of the pan.
5. Blacken the catfish
   Carefully place the seasoned fillets in the hot skillet. Cook for about 3-4 minutes on the first side, until a dark crust forms. Flip once and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
6. Rest the fish
   Transfer the blackened catfish to a serving plate and let rest for 2 minutes. This helps the juices redistribute through the fish for maximum flavor and moisture.
7. Serve hot
   Serve immediately with lemon wedges on the side. Traditional accompaniments include dirty rice, collard greens, or coleslaw for a complete Southern meal.