I’ve nicknamed this ‘Christmas Cajun Classic’ because it’s as bold and festive as the season!

1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons unsalted butter, melted
Lemon wedges, for serving
Directions
1. In a small bowl, mix together the paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, salt, and black pepper.
2. Pat the catfish fillets dry with paper towels.
3. Brush both sides of each fillet with melted butter.
4. Generously coat each fillet with the spice mixture, pressing it into the fish to ensure it sticks.
5. Heat a large cast-iron skillet over high heat until it’s smoking hot.
6. Carefully place the fillets in the skillet and cook for about 3 minutes on each side, or until the fish is blackened and cooked through.
7. Remove the fillets from the skillet and serve immediately with lemon wedges.
Variations & Tips
For those who prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether. You can also try this recipe with other types of fish like tilapia or salmon if catfish isn’t available. If you’re cooking for kids or picky eaters, serve the blackened fish with a side of ketchup or ranch dressing for dipping. For a healthier twist, use olive oil instead of butter.