We followed tradition and cooked the fish in a cast iron skillet. A large nonstick skillet could also be used. Just reduce the starting temperature from high to medium-high.
1 tablespoon paprika
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
4 (6-ounce) catfish fillets
1 tablespoon light butter
Lemon slices (optional)
How to Make It
Combine first 6 ingredients in a small bowl; stir well.
Rinse fillets, and pat dry with paper towels to remove excess moisture. Sprinkle paprika mixture evenly on both sides of fillets; rub seasonings in gently.
Place a 12-inch cast iron skillet over high heat until hot. Add 1/2 tablespoon butter, and tilt pan to coat bottom. Add 2 fillets, and cook 2 minutes. Reduce heat to medium; turn, and cook 4 minutes or until fish flakes easily when tested with a fork. Remove from pan, and keep warm. Repeat procedure with remaining butter and fillets. Serve with lemon slices, if desired.
Oxmoor House Healthy Eating Collection
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