Extra-cayenne blackened catfish served with a cooling, creamy Cajun remoulade sauce.
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Prepare the remoulade by whisking together the mayonnaise, Creole mustard, horseradish, lemon juice, and chopped green onions in a small bowl; refrigerate for at least 30 minutes.
In a shallow dish, combine the cayenne pepper, smoked paprika, dried thyme, garlic powder, and onion powder to create the blackening spice mix.
Pat the catfish fillets completely dry with paper towels to ensure the spices adhere and the fish sears properly.
Dip each fillet into the melted butter, ensuring both sides are well coated, then dredge heavily in the spice mixture.
Heat a large cast-iron skillet over high heat until it is extremely hot and just starting to smoke.
Place the fillets in the dry, hot skillet (the butter on the fish provides the fat) and cook for 3-4 minutes per side until a dark crust forms.
Ensure the fish is opaque and flakes easily with a fork before removing from the heat.
Serve the hot blackened catfish immediately with a generous dollop of the chilled remoulade sauce on the side.
