Ingredients:
- 1 Tbsp Sweet Paprika (or Smoked Paprika)
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp to 1 tsp Cayenne Pepper (Adjust to heat preference)
- 1 1/2 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
- 4 Catfish Fillets (approx. 6 oz each), Pat dry thoroughly
- 1/2 cup Unsalted Butter (for clarifying)
- 4 Lemon Wedges (for serving)
Instructions:
- Clarify the Butter: Melt the unsalted butter slowly in a small saucepan over low heat. Once melted, skim off the white foam (milk solids). Gently pour the clear yellow liquid (clarified butter/ghee) into a shallow bowl, leaving the milky sediment behind.
- Combine Spices: In a separate shallow plate, whisk together the paprika, thyme, oregano, onion powder, garlic powder, cayenne pepper, salt, and black pepper to create the Blackening Spice Blend.
- Prepare the Catfish: Pat the catfish fillets extremely dry with paper towels. Dip each fillet completely into the bowl of clarified butter, coating both sides fully. Immediately press both sides of the buttered fillet into the spice blend, pressing firmly to adhere a thick, even crust.
- Heat the Skillet: Turn the extractor fan on high and open a window. Place the heavy-duty cast iron skillet over high heat. Let it heat for 5 to 8 minutes until it is screaming hot and just starting to smoke lightly.
- The Blackening Process: Pour 1 tablespoon of the remaining clarified butter into the hot pan. Carefully place two coated fillets into the pan (cook in batches to avoid crowding).
- Sear and Finish: Cook undisturbed for 3 to 4 minutes until the bottom crust is dark brown/black. Carefully flip the fillets and cook the second side for 3 to 4 minutes until the fish is flaky and opaque throughout (145°F/63°C internal temperature).
- Rest and Serve: Remove the fish immediately and let them rest briefly. Serve piping hot with a generous squeeze of fresh lemon juice.