Blackened Catfish

Recipe Ingredients

10		Catfish fillets - (6 to 10 oz ea)
1 lb	454g / 16oz	Unsalted butter - (4 sticks) - melted, kept warm
		Blackening Spice
2 tablespoons	30ml	Paprika
2 tablespoons	30ml	Salt
2 teaspoons	10ml	Onion powder
2 teaspoons	10ml	Garlic powder
2 teaspoons	10ml	Cayenne pepper
1 1/2 teaspoons	7.5ml	Freshly-ground white pepper
1 1/2 teaspoons	7.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Dried oregano

Recipe Instructions

Before leaving home, use a fork to thoroughly combine blackening spice ingredients in a small bowl. Store in an airtight container until ready to use.

Heat a large cast-iron skillet until it is almost white hot. Dip each piece of fish in melted butter, then sprinkle some blackening spice mix evenly on each side. Immediately place the fish in the hot skillet, cooking one piece at a time.

Pour a teaspoon of melted butter atop the fish. (Be careful; the butter may flame up.) Cook about two minutes, turn, and pour another teaspoon of butter on top. Cook two minutes more. When the fish is done, it should be flaky, white and still very moist inside.

Serve each piece while piping hot with more hot melted butter on the side for dipping.

This recipe yields ?? servings.

Source:
Arkansas Game and Fish Commission at http://www.agfc.com

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