Blackened Catfish

What is more mouth-watering than breaking through crisp, yellow cornmeal coating on a moist, steaming catfish fillet? Lip-smacking delicious! But have you tried catfish amandine, bouillabaisse, or stir-fried? This recipe will introduce you to a tasty new way to prepare Texas farm-raised catfish.

Serves 4

1 T. paprika

1 tsp. garlic powder

1 tsp. onion powder

3/4 tsp. black pepper

3/4 tsp. white pepper

1 tsp. cayenne pepper

1/2 tsp. dried thyme

1/2 tsp. dried oregano

4 catfish fillets

1/2 c. melted butter or oil

Mix the spices and seasonings well. Dip fillets in melted butter or oil, then coat with seasoning mix. Oil a heavy skillet and heat until oil begins to smoke. Cook fillets in very hot skillet two or three minutes on each side.

From the March 1992 issue.

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