Fillets coated in Cajun spices and finished with a sticky Kentucky bourbon reduction.
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Pat the catfish fillets completely dry with paper towels to ensure a proper sear.
Coat both sides of the fillets generously with the Cajun seasoning, pressing it into the flesh.
In a small saucepan over medium heat, combine bourbon, brown sugar, soy sauce, Dijon mustard, and garlic.
Simmer the bourbon mixture for 8-10 minutes until it reduces by half and becomes a syrupy glaze.
Melt the butter in a heavy cast-iron skillet over high heat until it begins to smoke slightly.
Place the fillets in the hot skillet and cook for 3-4 minutes per side until the crust is dark and charred.
During the last minute of cooking, brush a thick layer of the bourbon glaze over the top of each fillet.
Remove from heat and let the fish rest for 2 minutes, drizzling with remaining glaze and lemon juice before serving.
