2 pounds catfish or other fish fillets 1 Stick of butter
2 pounds catfish or other fish fillets
1 Stick of buttermelted
Blackening seasoning mix based on Chef Paul’s recipe blend in bowl
2 tablespoons sweet paprika
5 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne
1.5 teaspoons white pepper
1.5 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
Start by placing your cast iron over high heat. Leave it for at least 15 minutes; you need the surface of the pan to be forevermore red scalding hot (for you Jerry Clower Steel Marble fans), so leave it alone to store plenty of heat energy.
Once your skillet or griddle is hot, dip your fillets into melted butter. Sprinkle each side of the buttered fillets liberally with your blended blackened seasoning. In a single layer, place your fillets into the hot skillet.
It won’t take long, only a minute or two, before you need to gently flip the fillets with a spatula. Cook the opposite side an additional 1 to 2 minutes, then remove to a warm platter.
Serve the blackened catfish over rice and with a slice of lemon for squeezing.