Combine paprika, cayenne, onion powder, garlic powder, thyme, oregano, salt, and black pepper in a small bowl. Stir until evenly blended with no clumps.
2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, 0.5 tsp black pepper
Pat catfish fillets completely dry with paper towels, pressing down for 10 seconds per side to remove surface moisture. Press spice rub onto both sides of each fillet using your fingertips. Let sit 5 minutes while skillet heats.
4 fillets catfish
Set a cast iron skillet over medium-high heat for 3-5 minutes until a drop of water sizzles instantly. Add butter and oil, swirl to coat the pan, and heat until the butter stops foaming.
2 tbsp unsalted butter, 2 tbsp vegetable oil
Place fillets in the hot skillet, leaving 1 inch between each piece. Cook without moving for 2.5-3 minutes until the bottom develops a dark brown crust. Flip once and cook 2-3 minutes more until fish reaches 145°F internally and flakes easily.
4 fillets catfish
Transfer fillets to a plate and let rest 3 minutes. The carryover heat finishes cooking the center while the crust stays crisp.
4 fillets catfish
