Blackened Catfish Fillets |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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We followed tradition and cooked the fish in a cast iron skillet. A large nonstick skillet could also be used. Just reduce the starting temperature from high to medium-high. Ingredients:
1 tablespoon paprika |
1 1/2 teaspoons dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon ground cumin |
1/8 teaspoon garlic powder |
4 (6-ounce) catfish fillets |
1 tablespoon light butter |
lemon slices (optional) |
Directions:
1. Combine first 6 ingredients in a small bowl; stir well.
2. Rinse fillets, and pat dry with paper towels to remove excess moisture. Sprinkle paprika mixture evenly on both sides of fillets; rub seasonings in gently.
3. Place a 12-inch cast iron skillet over high heat until hot. Add 1/2 tablespoon butter, and tilt pan to coat bottom. Add 2 fillets, and cook 2 minutes. Reduce heat to medium; turn, and cook 4 minutes or until fish flakes easily when tested with a fork. Remove from pan, and keep warm. Repeat procedure with remaining butter and fillets. Serve with lemon slices, if desired.
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