Name: Blackened Catfish
Ingredients: 4 Catfish fillets (about 3 lbs total weight); 1/2 Stick butter; 1/4 c Olive oil; 2 tb Sweet paprika; 2 1/2 ts Salt; 1 ts Onion powder; 1 1/2 ts Garlic powder; 1 1/2 ts Cayenne pepper; 2 ts Lemon pepper*; 1 ts Whole thyme leaves; 1 1/2 ts Whole basil leaves

It is the grace of God that fallen men most detest. If lost men really thought that God is a harsh and cruel deity who deals severely with all who offend Him, they would cower in His presence, and they would do everything possible to avoid His wrath. Men do not fear God, however; they disdain Him. They interpret His grace as weakness and His delay of judgment as inability to achieve His purposes. Men who are sinners do not want to admit their own guilt and thus do not want to petition God for grace. They will have heaven on their own terms or not at all. Thus lost men will go to hell because they hate grace and will have none of it.

Bob Deffinbaugh

CATEGORY	CUISINE	TAG	YIELD
Seafood	American	Fish	6	Servings

INGREDIENTS

4		Catfish fillets (about 3 lbs total weight)
1/2		Stick butter
1/4	c	Olive oil
2	tb	Sweet paprika
2 1/2	ts	Salt
1	ts	Onion powder
1 1/2	ts	Garlic powder
1 1/2	ts	Cayenne pepper
2	ts	Lemon pepper*
1	ts	Whole thyme leaves
1 1/2	ts	Whole basil leaves

INSTRUCTIONS

SPICE MIX
Okay, so I admit that I too am tired of everyone blackening everything.
This method, however, is very easy and the results unusually good. I prefer
this to blackened redfish (which is nearing the endangered-species list),
blackened chicken, and, Lord save us all, blackened oysters. Why would you
do such a thing to a perfectly innocent oyster?
This is the only time that you have ever seen me use garlic and onion
powders . . . but this is the only way you can do this dish.
* Lemon pepper is a blend that can be found in the spice section of the
local supermarket.
Mix together and store in a lidded jar. You will probably not need all of
this mix for this particular recipe. Use it on other meats as well.
Heat a black iron frying pan for at least 10 minutes over very high heat.
Cut each of the fillets in half. Melt the butter and mix with the olive
oil. Place the spice mix on a plate. Dip the fish into the butter and oil
and then dredge on both sides in the spice mix. Fry in a very hot pan just
a few minutes on each side. This must be done in a room with a very good
kitchen fan or out in the backyard over a very hot charcoal barbecue fire.
Serve this with a great deal of beer, an enormous green salad, and
Macaroni Pie (see recipe).
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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