Directions:
In a small bowl combine the paprika, oregano, thyme, cayenne, sugar, salt, and black pepper. Pat the catfish fillets dry, then sprinkle the spice mixture on both sides of the fillet coating them well. In a large skillet, saute the garlic in the oil over moderately high heat, stirring until the garlic is golden brown. Discard the garlic then add the butter and heat the butter until the foam subsides. Add fillets and saute the catfish for about 4 minutes on each side until they flake easily with a fork. Serve blackened catfish fillets with lemon wedges.