Cajun Blackened Catfish

Recipe View In a shallow bowl, meticulously combine the salt, black pepper, cayenne pepper, garlic powder, onion powder, paprika, parsley, oregano, and thyme. Ensure the mixture is homogenous, a testament to flavors united. (Prep time: 5 minutes)

Recipe View Gently press each catfish fillet into the spice blend, ensuring an even and generous coating. This spicy embrace is the secret to the perfect blackened crust. (Prep time: 5 minutes)

Recipe View Prepare your outdoor cooking station with a butane burner or the side burner of a gas grill. The open air is crucial for managing the intense smoke that will arise. Place a large, heavy-bottomed cast-iron skillet on the burner and ignite the flame to high. (Prep time: 2 minutes)

Recipe View Pour approximately 1/4 cup of the melted butter into the scorching hot skillet. The butter should shimmer and release wisps of smoke, signaling the perfect moment. (Cook time: 1 minute)

Recipe View Carefully lay the spice-crusted catfish fillets into the screaming hot butter. Listen for the immediate, satisfying sizzle. Cook for approximately 3 minutes per side, allowing the spices to char and create the signature blackened effect, while ensuring the fish is opaque and flakes easily. (Cook time: 6 minutes)

Recipe View Transfer the blackened catfish to serving plates. Drizzle the remaining 1/2 cup of melted butter generously over the fillets, adding a final touch of richness and moisture. (Prep time: 1 minute)