Jax Blackened Catfish

Note from Cheri: This recipe comes to us courtesy of the Catfish Institute, from their wonderful cookbook "Catfish: An All American Restaurant & Recipe Guide." The recipe is a favorite at Jax Fish House in Boulder, Colorado. For more information about Catfish, the Catfish Institute or this wonderful cookbook, visit their web site at http://www.catfishinstitute.com.

4 catfish fillets 1/2 cup paprika 1 T dried oregano 1 T garlic powder 1 tsp. salt 1/2 tsp. cayenne pepper 1/2 tsp. black pepper 1/2 tsp. celery seed vegetable oil for deep frying

Serves 4 Mix first 7 ingredients in a shallow dish or on a large piece of waxed paper. Roll catfish fillets in the seasonings to coat. Set aside on a waxed paper lined baking sheet. Fill a deep fryer or a large, deep skillet half full with oil and heat to 350°F on a deep frying thermometer (if you don't have a thermometer, you can test the oil by dropping a drop of water into it, if it sizzles, it's ready). Add catfish fillets, two at a time, and fry for 2-3 minutes on each side, or until golden brown and fish flakes easily when tested with a fork. Drain on paper towels to absorb excess oil.