There’s nothing like a fish supper in the summertime after a lucky fishing trip.
When I was growing up, my family spent summer weekends on Lake Martin in Alabama, where I loved to be the first up in the mornings to fish with Daddy while the lake was calm and the bitin’ was good. Daddy would just about always bait my hook for catfish. I’m not sure if this was because it was an easy one to catch or because I’d squeal every time I caught the bewhiskered fish. Now when my family goes fishing at the lake, I try to keep a bit more composure.
Invite friends and family over for a fun meal of Blackened Catfish, Heirloom Tomato Salad with Charred Corn and Okra, Georgia Peach Crisp, and Sweet Tea.
FOR THE FISH
- 6 6-ounce catfish fillets
- ¼ cup Blackening Seasoning or more to taste
- 1 tablespoon olive oil
- 1 lemon cut into wedges, for serving
FOR THE BLACKENING SEASONING
- 2 tablespoons paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Make the blackening seasoning
- In a small bowl, combine the paprika, salt, black pepper, cayenne pepper, cumin, thyme, onion powder, garlic powder, and oregano. The blend will keep in an airtight container for at least 1 year. Use with fish, chicken, and vegetables. Makes ½ cup.
Make the fish
- Dry the fish fillets with a paper towel and sprinkle both sides with the blackening seasoning. In a large skillet set over medium heat, heat the oil until it begins to shimmer slightly.
- Carefully add the fillets to the skillet and cook until browned on one side, 3 to 5 minutes. Flip and cook the other side until the fish is dark, crisp, easily flakes with a fork, and is cooked through, 3 to 5 more minutes. Serve over the grits with lemon wedges on the side.