📖 Instructions

1. First, make sure your catfish fillets are patted completely dry with paper towels. This is key for that beautiful blackening we're after.
2. In a shallow dish, whisk together the buttermilk, a dash of hot sauce (more if you like it fiery!), and a pinch of salt and pepper. Submerge the catfish fillets in this mixture, ensuring they are fully coated. Let them soak for at least 20 minutes, or even up to an hour in the fridge. This tenderizes the fish and helps the spices adhere.
3. While the fish soaks, prepare the Cajun spice blend. In a small mixing bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and salt. Mix everything together until well combined.
4. Remove the catfish fillets from the buttermilk marinade and gently shake off any excess liquid. Generously coat each fillet with the Cajun spice blend, pressing lightly to ensure the spices stick. Make sure you get an even coating on both sides.
5. Place a large cast iron skillet over medium-high heat. Add the vegetable oil and let it heat up until it's shimmering and almost smoking. This is crucial for achieving that perfect blackened crust. Be careful not to overheat the oil to the point of burning.
6. Carefully place the spice-crusted catfish fillets in the hot skillet, making sure not to overcrowd the pan. If necessary, cook in batches. Let the fillets sear undisturbed for about 3-4 minutes per side, until a dark, blackened crust forms. Keep an eye on the heat and adjust as needed to prevent burning. The fish should be cooked through and flake easily with a fork.
7. Once the catfish is cooked, remove it from the skillet and place it on a wire rack or paper towel-lined plate to drain any excess oil.
8. Serve the blackened sautéed catfish immediately. It's fantastic with a side of creamy grits, rice pilaf, roasted vegetables, or a fresh salad. A squeeze of lemon juice or a dollop of tartar sauce adds a final touch of deliciousness.