While the pan is heating, pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture; …
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The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed.
This blackened fish recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen! Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
Please note that grinding herbs and seeds to fine powder is VERY important to make a uniform blackened spice crust. If herbs or spices are coarse ground.. these won't stick to chicken/fish well and will also darken/burn quickly. For that reason, make sure all spices are fine ground including sugar, salt, onion and garlic.