Blackened Catfish

Ingredients

• 1 tsp Paprika
• 1/2 tsp Ground sage
• 1/2 tsp Ground cumin
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Sugar
• 1/2 tsp Salt
• 1/4 tsp Ground cayenne
• 4 Catfish fillets (4-5 ounces each)
• Nonstick cooking spray
• 1 tsp Olive oil
• Lemon slices

Directions

Put paprika, sage, cumin, garlic powder, sugar, salt, cayenne and onion powder in a 1-gallon food-storage bag. Close bag and shake until well blended. Put 1 fillet in bag at a time and shake until lightly coated. Coat large nonstick skillet with cooking spray. Add oil and heat over medium-low heat until hot. Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickest part. Serve with lemon slices.

**Notes:

Do not do this indoors!!! Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck."

Submitted 6/13/05.
Source: Internet recipe - site unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Blackened Catfish