Blackened Catfish
- 1 ts Paprika
- 1/2 ts Ground sage
- 1/2 ts Ground cumin
- 1/2 ts Garlic powder
- 1/2 ts Onion powder
- 1/2 ts Sugar
- 1/2 ts Salt
- 1/4 ts Ground cayenne
- 4 Catfish fillets (4 - 5
- -ounces each)
- Nonstick cooking spray
- 1 ts Olive oil
- Lemon slices
Put paprika, sage, cumin, garlic powder, sugar, salt, cayenne and onion
powder in a 1-gallon food-storage bag. Close bag and shake until well
blended. Put 1 fillet in bag at a time and shake until lightly coated. Coat
large nonstick skillet with cooking spray. Add oil and heat over medium-low
heat until hot. Add catfish fillets, skinned side up, and cook 4 to 5
minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5
minutes longer, or until fish feels firm and is opaque at the thickest
part. Serve with lemon slices.
powder in a 1-gallon food-storage bag. Close bag and shake until well
blended. Put 1 fillet in bag at a time and shake until lightly coated. Coat
large nonstick skillet with cooking spray. Add oil and heat over medium-low
heat until hot. Add catfish fillets, skinned side up, and cook 4 to 5
minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5
minutes longer, or until fish feels firm and is opaque at the thickest
part. Serve with lemon slices.
