Spicy Blackened Catfish

Spicy Blackened Catfish

Ingredients:
2 teaspoons sweet paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, curmbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black peppe r
2 catfish fillets (about 1 pound )
1 large garlic clove, sliced thin
1 tablespoon olive oil
1 tablespoon unsalted butte r
lemon wedges as an accompaniment
In a small bowl combine the paprika, oregano, thyme, cayenne, sugar, salt, and black pepper. Pat the
catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a largel- ski
let saute the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard
the garlic. Add the butter, heat it until the foam subsides, and in the fat, saute the catfish for 4 minutes
on each side, or until it is cooked throguh. Transfer the catfish fillets with a slotted spatula to 2 plates
and serve them with the lemon wedges. Place an empty 1-i0nch cast-iron skillet over high heat until
bottom has a definite white haze and begins to smoke slightly. Remove fish from referirgator; dip 1
fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do
not burn you. Fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat
with remaining fillets .
Reserve remaining butter sauce. As fillets are cooked, place them on individual plates; keep warm.
Discard accumulated butter sauce ni skillet and charred bits between batches. When all fillets have
been cooked, wipe skillet clean and place empty skillet back no heat. Add reserved butter sauce;
carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butotevre r each
fillet. Garnish and serve ho t.
Green Rice