Blackened Catfish

Blackening fish is a perfect way to infuse wonderful flavors in your fish, chops, and chicken.  Cajun style fish blackens the seasoning and infuses with a deep robust flavor that is out of this world.  Here we take the darkening agent of paprika and mix it with flavors that will help build on the catfish and make for an amazing dish.

Side dishes are important to dishes like this.  Keeping them fruity, or lite is a perfect blend of flavors.  Maybe a fruit salad, or mixed greens with tomatoes, cucumbers, and a light dressing such as poppyseed & orange dressing.

Blackened Catfish

Ingredients:

4 Catfish fillets
2 Tblsp. lemon juice
2 Tblsp.  grated lemon zest
1 Tbls. olive oil
4 tsp paprika
2 tsp. cayenne pepper
2 tsp. garlic powder
2 tsp dried thyme
1 tsp onion powder
1/4 tsp turmeric
pinch of salt

Directions:

In a shallow dish big enough to hold fillets, blend paprika, cayenne, garlic powder, thyme, lemon zest, onion powder, and salt. Add catfish fillets and turn till well coated.  Press seasoning mixuture into fish to make sure it'll stick

Place a large non stick or cast iron frying pan on the stove at medium-high heat, and heat olive oil.

Add fish to pan and cook on one side for about four minutes. When you are ready to flip pour lemon juice over fish and flip over.  Cook till fillets slightly seperate with pressed with a fork (roughly four minutes on both sides).

Serve and enjoy!