Cast-iron seared catfish with heavy Cajun spices and melted butter.
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Pat the catfish fillets completely dry with paper towels to ensure a good sear.
Melt the butter in a small bowl and dip each fillet into the butter, coating both sides.
Generously coat both sides of the buttered fish with the Cajun seasoning, pressing it in slightly.
Heat a heavy cast-iron skillet over high heat until it is extremely hot and just starting to smoke.
Place the fillets in the dry skillet and pour a teaspoon of remaining melted butter over each.
Cook for about 3 minutes per side until the crust is dark brown/black and the fish flakes easily.
Toast the bread lightly and spread a thick layer of mayonnaise on the bottom half.
Assemble the sandwich with the blackened catfish, lettuce, tomatoes, pickles, and a squeeze of lemon.
