Bayou Iron Blackened Catfish

Make the remoulade first so the flavors have time to marry. In a small bowl, combine the mayonnaise, whole grain mustard, lemon juice, hot sauce, chopped capers, and sliced green onion. Stir until smooth, then cover and refrigerate until ready to serve.

In a separate small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, kosher salt, and white pepper. Stir with a fork until evenly blended. This is your blackening spice blend.

Pat the catfish fillets completely dry on both sides with paper towels. Moisture is the enemy of a good blackened crust — any surface water will create steam instead of searing the spices into the fish.

Brush both sides of each fillet with the melted butter, then sprinkle the spice blend generously over both sides, pressing it gently into the flesh with your fingertips so it adheres well.

Heat a cast iron skillet over high heat for a full 5 minutes until the pan is ripping hot. You want the surface to be just below the smoke point — if you flick a drop of water into the pan it should evaporate instantly. This extreme heat is what creates the signature blackened char.

Add the vegetable oil to the screaming-hot pan. It will shimmer and smoke almost immediately. Working quickly, lay the catfish fillets away from you into the pan. Do not overcrowd — cook in two batches if necessary.

Cook the first side for 2 to 3 minutes without moving the fillets. You will see the spice crust turn very dark, almost black, and the edges of the fish will begin to turn opaque and white. This is exactly what you want.

Flip each fillet carefully with a thin spatula. Cook the second side for 2 to 3 minutes more until the fish is opaque throughout and flakes easily when pressed gently with a fork. The internal temperature should reach 145 degrees Fahrenheit.

Transfer the fillets to plates immediately. Serve with a generous spoonful of the chilled remoulade on the side and lemon wedges for squeezing over the top.