Wild In The Kitchen: Cajun Blackened Catfish Fillets

I caught six small catfish recently and realized after cleaning them I had no peanut oil. It was late, so I decided to blacken them with Cajun spices instead of frying them. They were incredible. But trust me, don’t try this inside the house!

Catfish fillets, skinned

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon dried parsley

1 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon dried oregano

3/4 cup butter

Mix all the spices in a bowl. Coat the fillets in the mixture and press firmly. Fire up your propane fish cooker, but instead of a pot, use a large cast iron skillet. Pour about 1/4 cup of melted butter into the skillet. When the butter in the skillet is smoking, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the flesh is white and flaky. That will take about three minutes per side. Pour the remaining melted butter over the catfish.