This Cajun-style catfish dish has just the right touch of spices to give your taste buds some savory flavors, and it's inexpensive and easy to cook. This recipe calls for the catfish to be cooked in a cast-iron skillet or large, heavy skillet. GATHER YOUR GROCERIES 6 thin boneless catfish fillets ½ teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon cayenne pepper ½ teaspoon black pepper ½ teaspoon white pepper 1 teaspoon sea salt ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 2 sticks of butter, melted lemon wedges THE WAY TO DO IT Rinse the catfish fillets under running cold water and then pat dry with paper towels. Combine dried thyme leaves, dried oregano leaves, cayenne pepper, black pepper, white pepper, sea salt, garlic powder, onion powder, and paprika in a small bowl. Dip catfish fillets in the melted butter and sprinkle with seasoning mix. Be sure to thoroughly coat each fillet. Heat a black cast iron skillet until it is sco

Cecil was Honest Joe's father, my grandfather, and a French-speaking Cajun born in Opelousas, Louisiana. Grandpa Cecil spent the latter part of his life living beside and fishing in the bayous of Terrebonne Parish. Cecil used round tar-dipped hoop nets and a small flat-bottom boat, called a pirogue, to bring in his favorite catch, catfish. Running catfish hoop nets was hard, back-breaking work, and those who made their living that way respected each other and looked out for one another. One night, just as Cecil was drifting asleep, he received a phone call from his close friend, his “podnah”, Jacques. Jacques told him, "I'm going away for a while, and I need you to take care of my nets and my dog." Cecil answered, "For sure! Where are you going?" Jacques said, "Just away" as the phone went dead. Grandpa harvested catfish from his friend's and his nets the following morning. When he finished his work, he piloted the pirogue back to his dock