Coat the catfish fillets in the blackened seasoning and sprinkle with salt.
Heat butter in cast iron skillet over medium high heat. The pan may be smoking slightly - that's ok.
Add the catfish fillets and cook for 5 minutes on each side. Remove from heat and serve. Add additional salt to taste if desired.
You want to use enough blackened seasoning to coat all sides of the fish. This is typically between 2-3 tbsp. for me.
Mix the saltwith the blackened seasoning to make application easier.
The blackened seasoning tends to smoke when cooking, so it is best to turn on a fan and/or open a windowto prevent the smoke alarm from going off.
The catfish can be substituted with other types of fish if desired. However, I recommend using something mild in flavor like halibut or cod.
The seasoning may cause the fish to look slightly burned after cooking, but that's what gives it it's name. HOWEVER, if the pan starts to smoke too much while cooking, add an additional 1-2 tbsp. of butter and reduce the heat just slightly.