Catfish from Elizabeth

Cajun Blackened Catfish ( or really any fish you like)

2 Tablespoons sweet paprika

4 teaspoons black pepper

1 Tbsp salt

1tsp dried thyme

1/4 tsp cayenne pepper

6 skinless catfish filets

3 Tbsp olive oil

3 Tbsp butter

In a small bowl mix together the paprika, black pepper, salt, thyme and cayenne.

Sprinkle the seasoning over both sides of each fillet (about 2 tsp per 1/2 pound) and rub in.

In a large cast-iron skillet over medium high heat, warm the oil and melt the butter.

Place the fillets in the skillet, cover, and cook for about 5 minutes on each side, or until the fish is flaky and browned on the outside.

Tastes great served over rice. It took my fish a little longer to cook. Just keep checking with a fork to see if it flakes.