← Nouns Cooking · American

Ingredients

• 4 catfish fillets (about 170 g each), or another firm white fish
• 2 tsp Paprika
• 1 tsp Cumin
• 1 tsp Dried thyme
• 1 tsp Dried oregano
• 1 tsp Garlic powder
• 1 tsp Onion powder
• ¾ tsp Salt
• ½ tsp Black pepper
• ½ tsp cayenne pepper, or to taste
• 3 tbsp Butter, melted
• 1 Lemon, cut into wedges

Method

1. Mix all the spices in a small bowl. Pat the fish completely dry, brush both sides with some of the melted butter, then coat generously with the spice mix.
2. Turn on your extractor fan and open a window. Heat a cast-iron pan over high heat for 4–5 min, until very hot.
3. Lay in 2 fillets and drizzle a little more butter over each. Cook for 2–3 min, until the underside is dark and crusty, then turn carefully and cook for 2 min more, until the fish flakes easily.
4. Repeat with the remaining fillets and serve straight away with lemon wedges, rice, coleslaw or a crisp salad.

Tips

• Blackening makes plenty of smoke; if it’s too much indoors, do it on a very hot grill or barbecue plate.
• The spice mix keeps in a jar for months and is great on chicken and prawns too.

Sources

Written in our own words after cross-checking these recipes:

Taste of Home Jo Cooks RecipeTin Eats