Wild In The Kitchen: Springville Cafe’s Blackened Catfish

Friday is catfish day at the Springville Cafe in my hometown. The catfish there is typically fried, and it is incredible, but I’m trying to stay away from fried foods. Those who arrive early to prepare for the day on Fridays know to set me a couple of fillets aside to be blackened. The cook Monica Keith makes me a special dish, and her blackened catfish is to die for. She says the recipe is easy as long as your remember the all the “twos.”

2 catfish fillets
2 lemons sliced thinly
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
2 tablespoons butter

In a shallow bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides. Preheat the griddle or cast iron skillet to high heat. Line the bottom with the lemon slices. Add the fillets and cook for on both sides until moderately blackened and the catfish is white and flaky. I like to eat mine with sliced yellow onions.