Growing up my grandfather has a catfish farm. He raised catfish and sold them to restaurants and srock peoples ponds. Needless to say we had an abundance of catfish growing up. We had plenty of fried catfish, but on occasion my grandma would make us blackened fish. Oh how I loved this as a child. As an adult, I still love this made with catfish. You can make it with just about any fish.
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon crushed dry thyme
1/4 teaspoon salt
1 lb. fish fillets or “pieces” (catfish works best)
3 Tablespoons melted butter or margarine, or olive oil
Combine all the spices. Brush fish with butter. Coat evenly on both sides with pepper mix. Heat a cast iron skillet about 5 min. until a drop of water sizzles. Add fish. Drizzle with remaining butter. Cook 2-3 min./side for 1/2-3/4 inch fillets.
NOTE: Open the windows, turn on the fans, watch the smoke alarms, and don’t breathe the fumes!