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Catfish: Spicy Blackened Catfish

Source of Recipe


Gourmet, July 1993






List of Ingredients



• 2 tsp sweet paprika
  
• 1/2 tsp dried oregano, crumbled
  
• 1/2 tsp dried thyme, crumbled
  
• 1/4 tsp cayenne, or to taste
  
• 1/2 tsp sugar
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 2 catfish fillets (about 1 lb.)
  
• 1 large clove garlic, sliced thin
  
• 1 Tbsp olive oil
  
• 1 Tbsp unsalted butter
  
• Lemon wedges as an accompaniment
  






Instructions



1. 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 fillets, coating them well.
   
   
2. In a large skillet, sauté the garlic in the oil over moderately high heat, stirring, until it is golden brown; discard the garlic.
   
   
3. Add the butter, heat it until the foam subsides, and in the fat sauté the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with lemon wedges.
   
   Serves 2