A staple of the Southern table, catfish has never tasted better.
2 pounds of fresh catfish
2-4 tablespoons of olive oil to coat the skillet
4 Tablespoons paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon oregano
1 Tablespoon brown sugar
1 Teaspoon thyme
Salt and pepper to taste
Blend the paprika, garlic powder, onion powder, oregano, brown sugar, thyme, salt and pepper in a large bowl.
Wash catfish and pat dry with paper towels. Coat each fillet with the spice mixture. Heat the oil in a skillet on medium-high, and place the fillets in the pan. Work in batches if your skillet isn’t large enough to accommodate all the fish at once.
Cook until blackened (about 6 minutes) then turn carefully with a spatula so your crusted spices don’t fall off the fish. Remove from heat and serve.
Perfect this recipe:
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