Ingredients

• 2 unit Catfish fillets (about 170g each)
• 4 tbsp Unsalted butter, melted
• 2 tbsp Cajun blackening seasoning
• 0.5 unit Lemon, cut into wedges (for serving)
• 1 tbsp neutral oil
• 1 unit lemon, cut in wedges

Instructions

1. 1

   Prepare the Fish — Pat the catfish fillets thoroughly dry with paper towels. This is crucial for achieving a good crust. Dip each fillet into the melted butter, ensuring both sides are well coated. Then, generously sprinkle both sides of each fillet with the Cajun blackening seasoning, pressing it gently to adhere.

2. 2

   Heat the Skillet — Place a heavy cast-iron skillet over high heat. Heat the skillet until it is smoking hot, about 5-7 minutes. It's important for the pan to be extremely hot to achieve the characteristic blackened crust. Ensure good ventilation in your kitchen by opening windows or turning on your exhaust fan.

3. 3

   Blacken the Catfish — Carefully place the seasoned catfish fillets in the hot skillet. Cook for 2-3 minutes per side, without moving them, until a dark, crusty 'blackened' surface forms and the fish is cooked through and flakes easily with a fork. The cooking time will vary slightly depending on the thickness of your fillets.

4. 4

   Serve Immediately — Remove the blackened catfish from the skillet and serve immediately with lemon wedges. It pairs wonderfully with a side of dirty rice, maque choux, or a simple green salad.