Blackened fillets finished with a light brush of hickory BBQ sauce for a Southern twist.
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Pat the catfish fillets completely dry with paper towels to ensure a good sear.
In a small bowl, whisk together the smoked paprika, onion powder, garlic powder, thyme, cayenne, salt, and black pepper.
Dip each catfish fillet into the melted butter, coating both sides thoroughly.
Dredge the buttered fillets in the spice mixture, pressing gently so the seasoning adheres to the fish.
Heat a heavy cast-iron skillet over high heat with the vegetable oil until it is just starting to smoke.
Place the fillets in the hot skillet and cook for 3 to 4 minutes per side until the crust is dark and charred.
During the last minute of cooking, lightly brush the top of each fillet with the hickory BBQ sauce.
Remove from heat and let the fish rest for 2 minutes before serving with lemon wedges.
