Not Lackin' on the Blackenin' Catfish

Recipe courtesy Guy Fieri

  • 2 tablespoons paprika

  • 1 teaspoon cayenne

  • 1 teaspoon dried thyme

  • 1 teaspoon chili powder

  • 2 teaspoons garlic powder

  • 1 teaspoon ground cumin

  • 2 teaspoons sea salt

  • 1 teaspoon freshly ground black pepper

  • 4 (6-ounce) catfish fillets

  • 2 tablespoons canola oil

  • 2 tablespoons butter

  • 4 lemon wedges

  • On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Dredge the catfish fillets in the spice mixture and set aside.

  • Heat a large cast iron fry pan or saute pan over high heat until it is “white hot”.

  • Add oil to pan. When oil begins to slightly smoke, add catfish fillets and cook on each side, about 2 to 3 minutes.

  • Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets.

  • To serve, top each fillet with 1/2 tablespoon of butter and serve with lemon wedges.

Prep time:20 min

Cook time:5 minutes

Cusine:American

Category:Main Course

Keywords: fish,spicy

Video:none

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