Who doesn't love blackened catfish? For me, nothing beats the charred, crispy ends where all the spice seems to gather. This recipe from Epicurious, originally printed in Gourmet, is incredibly simple to prepare - in fact, it's boosted my confidence in my ability to cook fish. Cooking 4 minutes per side over medium high gets you that crispy outer surface while retaining the fish's flaky white middle. I followed the recipe exactly, serving the filets over a bed of rice to capture the extra juices. The recipe says it can be prepared in 45 minutes or less - it probably took less than 15. For a simple yet savory dish, this one's hard to beat!
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