Recipe: Chef Paul Prudhomme's Bronzed Catfish

CHEF PAUL PRUDHOMME'S BRONZED CATFISH

4 (5 to 6 ounces each) catfish fillets, about 3/4-inch thick
SEASONING MIX:
1 tsp. salt
3/4 tsp. dried basil
1/2 tsp. dried mustard
1/4 tsp. ground black pepper
1/4 tsp. ground white pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/8 tsp. ground cayenne pepper

Combine seasonings and sprinkle entire mix over all sides of catfish fillets.

Preheat a heavy 10-inch skillet, preferably non-stick, over high heat (350 degrees F).

Place two fillets, curved side down, in skillet and cook one minute. Turn and cook one minute, then turn and cook one minute more. Turn one final time and cook until fish is cooked throughout, about one minute more. Wipe the skillet clean and repeat entire process for remaining fillets.

From: Pat, CT - 01-07-98
Source: Fork in the Road by Chef Paul Prudhomme