Cajun Style Blackened Catfish

This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb  boneless catfish fillet
• 1  teaspoon black pepper
• 1  teaspoon garlic powder
• 1  teaspoon onion powder
• 1  teaspoon paprika
• 1  teaspoon parsley flakes
• 1  teaspoon  ground red pepper
• 1  teaspoon salt
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon thyme
•  butter or   oil (for cooking)

Directions

1. NOTES: You MUST use butter or oil; margarine will not work.
2. A large cast-iron skillet works best for this, but any large non-stick skillet will work.
3. This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
4. This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
5. Mix all dry ingredients together.
6. Coat fillets evenly with mixture.
7. Heat small amount of butter or oil in skillet until hot.
8. Place fillets in skillet.
9. Cook 3-5 minutes on each side.
10. Change butter or oil if it gets too black.