A brighter version of the classic, featuring heavy citrus notes and melted clarified butter.
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Pat the catfish fillets completely dry with paper towels to ensure a proper crust.
In a small bowl, combine the paprika, onion powder, garlic powder, thyme, cayenne, salt, pepper, and lemon zest.
Place a heavy cast-iron skillet over high heat until it is extremely hot and just starting to smoke.
Dip each fillet into the melted clarified butter, coating both sides thoroughly.
Generously coat both sides of the buttered fish with the prepared spice rub, pressing it in gently.
Place the fillets in the hot skillet and cook for 2-3 minutes per side until the crust is dark brown/black and fish flakes easily.
During the last minute of cooking, pour the lemon juice and any remaining butter over the fillets in the pan.
Remove from heat immediately and garnish with fresh parsley before serving.
