Cajun Blackened Catfish

• 2 catfish filets (about 1 pound)
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• lemon slices or wedges, to garnish

1. Mix together spices and herbs in a shallow dish.
2. Rinse catfish filets under cold water, then pat dry with paper towels.
3. Place each filet in the seasoning dish and use your fingers to coat thoroughly with the spice mixture.
4. Heat the olive oil in a large, heavy skillet (cast-iron works best) over medium-high heat.
5. Open a window, because you may get a little smoke.
6. This means the blackening process is working.
7. Fry the filets on each side for 3-4 minutes, then remove from pan and serve immediately with your favorite Southern sides and lemon wedges or rounds.

catfish filets, paprika, oregano, thyme, cayenne pepper, coarse salt, freshly ground black pepper, olive oil, lemon slices

Taken from www.foodrepublic.com/recipes/cajun-blackened-catfish-recipe/ (may not work)