Traditional heavy-seasoned catfish seared in a white-hot cast iron skillet with butter.
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Place a large cast-iron skillet over high heat for at least 10 minutes until it is white-hot and slightly smoking.
In a small shallow bowl, combine the paprika, onion powder, garlic powder, cayenne, thyme, oregano, salt, and black pepper to create the blackening spice mix.
Pat the catfish fillets completely dry using paper towels to ensure the spices adhere and the crust forms properly.
Dip each fillet into the melted butter, coating both sides thoroughly, then dredge generously in the spice mixture until fully coated.
Carefully place the fillets into the hot dry skillet; do not overcrowd the pan, work in batches if necessary.
Pour a teaspoon of the remaining melted butter directly over each fillet in the pan to create a large puff of flavorful smoke.
Cook for about 3 to 4 minutes per side until the crust is charred (blackened) and the fish flakes easily with a fork.
Serve immediately with fresh lemon wedges and a side of remoulade sauce if desired.
