Blackening season (such as Chef Paul Prudhomme’s Redfish Blackening Season)
1 stick of butter
Pre-heat cast-iron skillet to a white-hot state (approximately 15 minutes). Dip catfish fillets into melted butter and sprinkle with blackening season to taste. Place catfish in hot skillet, skin side up, and cook 3 to 4 minutes until lightly blackened. Carefully turn with spatula. Cook 3 to 4 minutes longer, or until fish feels firm.
Note: The blackening process creates intense smoke. Please ensure proper ventilation before attempting recipe.