1 – teaspoon crushed dried thyme leaves
1 – teaspoon cayenne pepper
1 – teaspoon black pepper
1 – teaspoon salt
1/2 - teaspoon garlic powder
1/2 – teaspoon onion powder
1/2 - teaspoon paprika
1/2 – cup butter, melted
1/2 – white wine, dry cooking
As always the key to great cooking is to be prepared and to use quality ingredients.
Rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.
Make your seasoning mixture by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl.
Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat for other side. Be sure to completely coat each fillet.
Heat iron cast skillet until it is very hot. Pour in the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce some smoke so another way to tell when to turn over you fillets is when the smoke turns gray.
Serve finished fillets over a bed of white steamed rice. Add lemon juice to the top of each fillet. Caesar or Garden salad with baked potato.