Blackened Catfish

Method

Combine paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, black pepper and sea salt in a shallow bowl to create the Cajun spice blend. Pat the catfish fillets dry with kitchen paper and coat both sides generously with the spice mixture, pressing gently so it adheres well. Heat a cast iron skillet over high heat until it is smoking hot, approximately 5 minutes, then add the butter and swirl to coat. Place the coated fillets into the hot pan and sear for 3-4 minutes per side until a dark, blackened crust forms whilst the fish inside remains moist and flakes easily with a fork. Transfer to a warm plate and squeeze fresh lemon juice over each fillet. Serve immediately whilst still hot.