Recipe - Blackened Catfish - Easy Way

2 teaspoon SWEET PAPRIKA
One half teaspoon DRIED OREGANO; CRUMBLED
One half teaspoon DRIED THYME; CRUMBLED
One fourth TEASOON CAYENNE PEPPER
One half teaspoon SUGAR
One half teaspoon SALT
1/3 teaspoon FRESHLY GROUND BLACK PEPPER
2 CATFISH FILETS (ABOUT 1
POUND TOTAL)
1 lg CLOVE GARLIC; THINLY SLICED
2 tablespoon OLIVE OIL
2 tablespoon BUTTER; PREFERABLY UNSALTED

LEMON WEDGES FOR GARNISH

You can carry on all you want to about blackening your catfish in a red hot
skillet, smoking up the house and the back yard, but I have an easier way
to blacken it and a might tasty one too it is!

Mix spices together and generously sprinkle both sides of the catfish,
which have been rinsed and patted try.

Sauté garlic in oil over medium heat until golden brown. Remove.

Add butter and heat until foam subsides; sauté catfish for 4 minutes on
each side until cooked through.

Transfer to plates and serve with lemon wedges.

EXCELLENT.

TIP: This catfish is very good served cold in a salad.

Posted to TNT Prodigy's Recipe Exchange Newsletter by CHEBECK@aol.com on
Sep 22, 1997