Catfish has a fairly high fat content and it’s even better with bacon grease, but then, aren’t most recipes? It’s best to prepare this one outdoors. Whenever you pepper-coat something and burn it in a pan, it will create fumes that make it difficult to breathe when you’re in close quarters. Add to that a mess of splattering bacon grease and you’ve got trouble. If you decide to cook it indoors, open the windows, rank up the fans and listen for the smoke detector alarm. Might be a good time to check the batteries! This recipe is best with thick fillets from large catfish. You can substitute commercial blackening seasoning or Cajun spice. If you make your own and are missing an ingredient or two, nobody will notice.