Blackened Catfish

catfish filets, smaller filets work best
peanut or other high temperature oil (some like melted butter)
cajun seasoning
good cast iron fry pan
WELL VENTILATED COOKING AREA!

Blackening produces lots of smoke, you must have a very good range vent or do it outdoors. A barbecue grill works great for a heat source. You want a very hot fry pan.

Wash and dry filets, coat lightly but completely with oil, dust with desired amount of cajun seasoning on both sides (I use quite a lot), place in pan and fry a few minutes on each side, 'till fish is done (flaky), enjoy soon after cooking!

Preheat the fry pan 10-15 minutes before cooking - you want a really hot pan. Do not add oil to pan, use it dry. Do not fill the pan with fish, cook a little at a time to keep it hot.

Good commercial blackening:
Chef Paul Prudhomme's Blackened Redfish Magic
Tone's Louisiana Style Cajun Seasoning
> Be careful of too much salt in the commercial mixes - it will easily ruin your catfish! It should taste of spice and paprika, not salt.

Make your own blackening:
All measures are approximate - I have never actually measured this recipe.
Just put it all into an empty container and mix. I use a large empty spice bottle with a shaker. Keeps for months.

4-6 tablespoons fresh Hungarian paprika
2-3 tablespoons garlic powder
2 tablespoons ground black pepper
1-3 tablespoons cayenne pepper (to your taste)
1 tablespoon ground dry oregano
1 tablespoon ground dry thyme (optional)
1 tablespoon onion powder (optional)
small amount of salt (optional)