Prep the catfish: Brush each side of every catfish fillet with a generous amount of melted butter. Don’t worry if you don’t use all of the butter, as the rest will be going into the pan/skillet when we cook the fish. Then dredge each fillet of catfish in the cajun seasoning, and shake off any excess. Place these fillets on a plate and set them aside.

Place a castiron pan/skillet over high heat. Let this sit for roughly 5 minutes or until the pan/skillet is really hot.

Cook the fish: Pour any remaining butter into the hot pan (or 2 tablespoons of oil if you don’t have any butter remaining) and place the catfish fillets into it. Let the fillets cook undisturbed for 3 minutes, or until they are nicely charred. Then flip each fillet over with a spatula and let them cook for an additional 3 minutes.

Remove the blackened catfish from the pan, and serve immediately. Enjoy!