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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. 
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