Old Hosston Blackened Catfish - a weekend recipe

Louisiana is called the sportsman’s paradise. I’m not much of a sportsman, but I remember fishing at Black Bayou with young friends Billy Williams and Ronnie Elkins. That beautiful summer day, we caught a single catfish that we filleted and cooked on the bayou. It was more than good, it was wonderful. Here is a recipe for blackened catfish, Hosston style that qualifies as southern comfort food. Enjoy.

Old Hosston Blackened Catfish

Ingredients:

· 6 to 8 catfish fillets
· 1 teaspoon black pepper
· 1 teaspoon thyme
· 1 teaspoon salt
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· ½ teaspoon paprika
· ½ cup butter, melted
· lemon juice, a few drops

Rinse fillets and then pat dry with paper towels. Mix thyme, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl. Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning. Coat each fillet.

Heat iron cast skillet until it is very hot, about 10 minutes. Pour the leftover butter into your skillet. Cook fillets in skillet for about 4 minutes on both sides. Turn the fillets when the smoke turns gray. Serve finished fillets over a bed of white steamed rice. Add a few drops of lemon juice to each fillet.

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