Magic Fish

I really do love creole food. It is full of so much flavor and soul. We were at the store and they had some beautiful catfish filets. Catfish is a very flavorful fish and really easy to cook. We usually Chef Paul Prudhomme's Blackened Redfish Magic Seasoning on catfish. It has a wonderful taste and a little bit of a kick. I thought we had some in the cabinet, but after searching, I realized we were all out. This created a great opportunity to experiment. I pulled out a mix of spices, stirred them together, and created a great catfish rub.  This is probably one of the easiest dishes you could possibly think of and it tastes really really great.

Blackened Catfish

• 2 (6-oz.) filets of catfish
• 1/2 Tbsp paprika
• 1/2 Tbsp cumin
• 1/2 Tbsp Gebhardt Chili Powder
• 2 tsp dried thyme
• 2 tsp garlic powder
• 2 tsp (plus more or less) cayenne pepper
• 1 tsp sea salt
• 1 tsp fresh cracked black pepper
• 2 Tbsp vegetable oil
• 1 Tbsp butter
• 2 lemon wedges

Mix all of the spices in a bowl. Dredge catfish filets in seasoning. Heat a pan and when it is hot add the oil. When the oil starts to smoke, add the catfish and cover with an oil splatter screen. Cook for 3 minutes on each side. Serve with a pat of butter on top and lemon wedges on the side.