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In the Kitchen with Ken: Blackened Catfish

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Published on Feb 16, 2010

Blackened Catfish

4 catfish fillets

1 tablespoon chili powder

1/2 tablespoon Tony Chachere's Seasoning

1/4 tablespoon sea salt

1 teaspoon black pepper

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1 tablespoon thyme

1 lemon

Extra Virgin Olive Oil

Mix all of the dry ingredients in a small bowl to create a dry rub. Coat the fillets on each side with the rub and set aside. Add a small amount of oil to a large cast iron skillet and bring the heat up to high. Place a fillet into the center of the pan, topside down, and cook for 2-3 minutes. Flip, and cook for another 2-3 minutes. Coat with a little lemon juice and serve hot.

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