Not lackin' on the blackenin' catfish

  • 2 tbsp paprika
  • 1 tsp cayenne
  • 1 tsp dried thyme
  • 1 tsp chilli powder
  • 2 tsp garlic powder
  • 1 tsp ground cumin
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 4 (170g) catfish fillets
  • 2 tbsp rapeseed oil
  • 30g butter
  • 4 lemon wedges
1) In a shallow dish, mix together the paprika, cayenne, thyme, chilli powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Dredge the catfish fillets in the spice mixture and set aside.

2) Heat a large cast iron frying pan or saute pan over a very high heat and carefully add oil to pan. When the oil begins to slightly smoke, add the catfish fillets and cook on each side, about 2 to 3 minutes. Cook in batches, if necessary>

3) Pre-heat the oven to 110C/Gas 1/4. Transfer the fillets to the oven to keep warm as they are cooked. To serve, top each fillet with 10g of butter and serve with lemon wedges.

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