Ingredients:

• 4 fresh catfish fillets (6-8 ounces each)
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 2 teaspoons cayenne pepper (adjust to taste)
• 2 teaspoons ground black pepper
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 cup unsalted butter, melted
• Lemon wedges, for serving
• Fresh parsley, chopped (optional garnish)

Instructions:

1. Preheat your skillet or cast-iron pan over medium-high heat. A well-seasoned cast-iron skillet works wonders for achieving that perfect blackened crust.
2. In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, salt, dried oregano, and smoked paprika. Mix well to create the blackening spice blend. Adjust the amount of cayenne pepper to suit your desired level of heat.
3. Pat the catfish fillets dry with paper towels, ensuring they are moisture-free to help the spices adhere better.
4. Dip each fillet into the melted butter, coating both sides generously.
5. Sprinkle the blackening spice blend onto both sides of each fillet, pressing gently to ensure the spices stick firmly.
6. Carefully place the fillets into the hot skillet, being cautious of any potential splattering. Cook for 2-3 minutes on each side, until the spice coating turns a beautiful dark, sizzling crust.
7. Remove the fillets from the skillet and let them rest for a minute before serving. This will allow the juices to redistribute and ensure a tender and succulent bite.
8. Serve your Blackened Catfish on a sizzling platter, garnishing them with freshly chopped parsley and accompanied by refreshing lemon wedges.

Tips and Variations:

• Experiment with different herbs and spices. Add a touch of Cajun seasoning or cumin for even more depth of flavor.
• If you prefer a lighter version, you can substitute olive oil for the melted butter. However, the butter adds richness and helps the spices adhere better.
• For a smokier flavor, you can use smoked paprika instead of regular paprika or even try grilling the catfish fillets.
• To make it a complete meal, serve your Blackened Catfish alongside fluffy cornbread, coleslaw, and a side of Creole-spiced rice.

Conclusion:

The Blackened Catfish is a dish that melds history, flavors, and traditions into one unforgettable meal. From its humble origins to its widespread popularity today, it remains a true testament to the ingenuity of generations past. So gather your loved ones, embrace the spirit of the Deep South, and savor the delight that is Blackened Catfish.