Cajun Catfish

Catfish** is a best made with bold spices and absolutely perfect and delish with berbere but we like to include its original spice: the Cajun seasoning.⁠
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This recipe serves 4 (serving size: 1 fillet) and only takes 25 minutes total to whip up!⁠
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You'll need:⁠
• 3/4 cup salt Cajun seasoning⁠
• ½ teaspoon kosher salt⁠
• 1 tablespoon sweet paprika⁠
• 1 tablespoon taste of Addis Berbere ⁠
• 1 teaspoon garlic powder ⁠
• 1 teaspoon ground dried thyme ⁠
• Pinch of black pepper⁠
• 4 (5 oz.) skinless catfish fillets⁠
• 1 tablespoon olive oil⁠
• 2 tablespoons butter unsalted ⁠
• Lemon/lime wedges⁠
1. Stir together all seasonings in a small bowl until well combined⁠
2. Sprinkle fish with salt, and let stand 20 minutes. Drizzle with oil.⁠
3. Heat a large cast-iron or heavy saucepan over high or on a grill ⁠
4. Sprinkle fillets evenly mixture of spices pressing. Add olive oil & butter to skillet, and swirl to coat. Place fillets in hot skillet; cook 3 minutes. Flip fillets and cook 2 to 3 minutes (Seasoning may cause the fish to look a bit burned after cooking, that's why it’s called BLACKENED)⁠
5. Remove fillets Serve with lemon wedges.⁠
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**Heads up catfish shortage – you can substitute with Flounder, Tilapia or even Haddock