Grate garlic and mix with paprika, cayenne, cumin and salt.

Ingredients

• 800 gFish, catfish, channel, farmed, raw
• 40 gButter, salted
• 8 gSpices, paprika
• 3 gSpices, pepper, red or cayenne
• 4 gSpices, cumin seed
• 12 gGarlic, raw
• 5 gSalt, table

Method

1. Grate garlic and mix with paprika, cayenne, cumin and salt.
2. Pat catfish dry and press spice mixture firmly onto both sides of four fillets.
3. Heat butter to 180 °C in a cast-iron pan. Add two fillets with space between and sear 4 minutes.
4. Turn fillets and sear 4 more minutes until fish flakes with a fork; sear the second batch the same way.
5. Rest the fish for 3 minutes before serving.