The Black Cat Returns

It’s been a long time since I blackened anything. It was all-the-rage back in the late 90’s. Blackened tuna steaks, chicken breasts, pork chops, steaks—you name it, someone blackened it. It was sort of considered the “goth-kid” of cooking preparations. The other day at the market I spotted a catfish that reminded me of this. He was whispering to me… said something about sharing with others the beauty of a nice, plump, sweet and juicy catfish filet rubbed down with Cajun herbs and spices, pan seared to create a dark golden, luscious brown crust just waiting to be split open and enjoyed. Though his sacrificial boasting made me question his intentions I decided to take him up on his offer and dive in. The black cat returns tonight!
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