Blackening is a technique popularized by the Louisiana chef Paul Prudhomme, who originally used it on redfish, but it works equally well with catfish. The intense heat of a cast-iron skillet sears the Cajun seasonings, giving the fish a smoky, slightly crisp crust, while butter adds rich flavor and locks moisture into the fish. Whether paired with grits for brunch or served with a collard green gratin for dinner, this will be a staple. ...read more read less