DIRECTIONS:

1.  Mix paprika, sage, cumin, garlic powder, sugar, salt, cayenne pepper and onion powder into a gallon size food storage bag.  Shake until well blended.
2.  Shake one catfish fillet at a time in the bag until lightly coated.
3.  Coat large skillett with nonstick cooking spray.  Add oil and heat over medium-low heat until hot.
4.  Cook fillets, skin side up, for 4 to 5 minutes until lightly blackened.  Flip over and cook the other side 4 to 5 minutes. 
5.  Serve with lemon slices.

Can substitute catfish for any other white fish.