Spicy Bayou Catfish with Remoulade

Ingredients

• 4 6-ounce fillets Catfish fillets
• 0.5 cup Unsalted butter, melted
• 2 teaspoons Cayenne pepper
• 1 tablespoon Smoked paprika
• 1 teaspoon Dried thyme
• 1 cup Mayonnaise
• 2 tablespoons Creole mustard
• 1 tablespoon Prepared horseradish
• 1 tablespoon Lemon juice
• 1 teaspoon Garlic powder
• 2 tablespoons Green onions, finely chopped
• 1 teaspoon Onion powder

Instructions

1. 1

   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.

2. 2

   In a shallow dish, combine the cayenne pepper, smoked paprika, dried thyme, garlic powder, and onion powder to create the blackening spice mix.

3. 3

   Pat the catfish fillets completely dry with paper towels to ensure the spices adhere and the fish sears properly.

4. 4

   Dip each fillet into the melted butter, ensuring both sides are well coated, then dredge heavily in the spice mixture.

5. 5

   Heat a large cast-iron skillet over high heat until it is extremely hot and just starting to smoke.

6. 6

   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.

7. 7

   Ensure the fish is opaque and flakes easily with a fork before removing from the heat.

8. 8

   Serve the hot blackened catfish immediately with a generous dollop of the chilled remoulade sauce on the side.