Ingredients:

  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Onion Powder
  • 1 Tbsp Garlic Powder
  • 2 tsp Dried Thyme
  • 2 tsp Dried Oregano
  • 1 tsp Cayenne Pepper
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 4 medium Catfish Fillets (approx. 6–7 oz / 175–200g each), skin removed and patted very dry
  • ½ cup (120 ml / 1 stick) Unsalted Butter, clarified

Instructions:

  1. Prepare the Spice Rub and Butter: In a shallow bowl, whisk together the paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, salt, and pepper. Set aside. Gently melt the unsalted butter in a small saucepan over low heat. Skim off the white foam (milk solids) that rises to the top to clarify the butter. Pour the clear, golden liquid into a separate bowl.
  2. Prepare the Catfish: Ensure the catfish fillets are bone-dry using kitchen paper. Dip one fillet fully into the bowl of clarified butter, coating both sides thoroughly. Immediately dredge the buttered fillet liberally in the spice rub, pressing gently to ensure a thick, even coating. Repeat this process for all fillets.
  3. Heat the Pan (The Critical Step): Turn your extractor fan up to maximum and ensure maximum ventilation. Place a heavy-duty cast iron skillet over high heat. Allow it to heat for 5–8 minutes until it is screaming hot—a drop of water should sizzle and evaporate instantly.
  4. Blacken the Catfish: Gently place 1 or 2 spice-coated fillets into the hot dry skillet (do not crowd the pan; cook in batches). Sear for 2 to 3 minutes without moving until the underside develops a deep, dark, blackened crust. Carefully flip the fillet using metal tongs and sear the second side for another 2 to 3 minutes.
  5. Serve: Remove the finished fillets immediately and place them on a warm platter to rest while you cook the remaining fish. Serve immediately, perhaps with a simple squeeze of fresh lemon or parsley.