While typing this I realized that I never put out the lemon wedges! I also upped this recipe by a 1/2 since I used 6 fish fillets.
Cajun Blackened Catfish recipe from Paula Deen’s Southern Cooking BIBLE
Ingredients:
2 tablespoons paprika
2 teaspoons ground thyme
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
4 skinless catfish fillets
8 tablespoons butter, melted
1 lemon, cut into wedges for serving
Directions:
1. In a small bowl, mix together the paprika, thyme, onion powder, garlic powder, salt, and black pepper.
2. Dip the fish into the melted butter, letting any excess drip off, then dip into the spice mixture to coat thoroughly.
3. Heat a large, preferably cast-iron skillet over medium-high heat until very hot. Add the fillets and cook, turning once, until a fork slides easily through the thickest part of the fish, 3 to 4 minutes per side. Serve with lemon wedges on the side.