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Spicy Blackened Catfish
Gourmet July 1993
2
teaspoons sweet paprika
1/2
teaspoon dried oregano, crumbled
1/2
teaspoon dried thyme, crumbled
1/4
teaspoon cayenne, or to taste
1/2
teaspoon sugar
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
2
catfish fillets (about 1 pound)
1
large garlic clove, sliced thin
1
tablespoon olive oil
1
tablespoon unsalted butter
Lemon
wedges as an accompaniment
In
a small bowl combine the paprika, the oregano, the thyme, the cayenne,
the sugar, the salt, and the black pepper, pat the catfish dry, and
sprinkle the spice mixture on both sides of the fillet, coating them
well.
In
a large skillet sauté the garlic in the oil over moderately high heat, stirring,
until it is golden brown and discard the garlic. Add the butter, heat it
until the foam subsides, and in the fat sauté the catfish for 4 minutes
on each side, or until it is cooked through. Transfer the catfish
fillets with a slotted spatula to 2 plates and serve them with the lemon
wedges.
Serves
2.
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