Blackened Catfish.

Blackened Catfish

• 3 Tablespoons Cajun Seasoning
• 2 Tablespoons lemon
• 4 Catfish filets. Or flounder. Or haddock. Or any one of a number of flaky non-steak fish.
• 8 ounces white wine

Combine dry spices

Heat a cast iron skillet over medium-high to high heat, until a drop of water sizzles.

Add lemon to butter

Dredge catfish through butter.

Rub spice mixture on both sides each filet

Throw each fillet on skillet for 2-3 minutes each side

Remove fish from skillet, add remaining butter and wine. Cook over high heat, boiling, reducing to a sauce.

Pour sauce over fish, and serve immediately.

Serves: 4

Preparation time: 20 minutes