Cast-Iron Blackened Catfish with Cajun Spice Crust

What you need

• 4 catfish fillets, about 170 g (6 oz) each and 1.5 cm (1/2 in) thick, patted dry
• 115 g (1 stick) unsalted butter, melted
• 1 tbsp paprika, sweet or smoked
• 2 1/2 tsp kosher salt
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• 3/4 tsp black pepper, finely ground
• 1/2 tsp white pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Open a window and turn the extractor fan to full: blackening makes a lot of smoke.

2. 2

   Mix the paprika, salt, onion powder, garlic powder, cayenne, black pepper, white pepper, thyme and oregano in a small bowl.

3. 3

   Set a large cast-iron skillet over high heat and leave it for 8-10 min, until it is very hot and the surface looks ashy.

4. 4

   Pour about two thirds of the melted butter into a shallow dish and keep the rest warm.

5. 5

   Dip each piece of catfish in the butter so it is coated on both sides.

6. 6

   Sprinkle the spice mix generously over both sides of the fish, about 2 tbsp in all, and press it on with your fingers. Store any leftover mix in a jar.

7. 7

   Lay 2 fillets in the dry skillet, presentation side down, and drizzle 1 tsp of the remaining butter over each. Stand back, it will flare and smoke.

8. 8

   Cook without moving until the underside has a dark, almost black crust, 2-3 min.

9. 9

   Turn the fillets and cook the second side for 2 min, until the fish is opaque and flakes easily at the thickest part.

10. 10

    Lift onto warm plates, wipe out any burnt butter if the pan is very dark, and repeat with the other 2 fillets.

11. 11

    Spoon the last of the warm butter over the fish and serve at once with the lemon wedges.

Imported from cookswithsoul.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.