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Put paprika, sage, cumin, garlic powder, sugar, salt, cayenne and onion powder in a 1-gallon zip-lock bag. Close bag and shake until well blended. Put 1 catfish fillet in bag at
a time and shake until lightly coated. Coat large nonstick skillet with cooking spray. Add oil and heat over medium-low heat until hot. Add catfish fillets, skinned side up, and cook 4 to 5 minutes until
lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer, or until catfish feels firm and is opaque at the thickest part. Serve blackened catfish with lemon slices. Maked 4 servings.
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