Today is National Catfish Day. Davey likes his catfish blackened! When you’ve had blackened, you’ll never go backened! Lake Shasta produces beautiful, big catfish. What is your preferred catfish bait? Blackened Catfish Tacos with Mango Pico de Gallo Four 8 oz. catfish filetsCanola oilUnsalted butter Fish Rub2 tablespoons smoked paprika2 tablespoons Old Bay seasoning2 tablespoons dark brown sugar4 teaspoons dried oregano2 teaspoons garlic powder2 teaspoons onion powder2 teaspoons cuminKosher salt, to taste1 teaspoon cayenneMango Pico de Gallo (recipe follows)Lime wedges, for squeezingYour favorite hot sauceCorn or flour tortillas Add the spices to a shallow dish and stir with a fork until combined. Pat the catfish filets dry with a paper towel. Then, dredge the filets in the rub mixture, shaking off any excess.Preheat your Blackstone griddle or cast-iron skillet to medium-high heat. Add the canola oil and spread in an even layer with a spatula or twirl your skillet. Then, add the butter and spread it around until it is melted and foamy.Place the filets on the hot griddle or skillet and cook on each side for about 3 minutes, until the fish is browned and flakes easily with a fork.Warm or char your tortillas. Assemble your tacos with flaked fish and salsa. Top with a squeeze of lime, hot sauce and a pinch of salt. Mango Pico de Gallo1 red bell pepper, finely diced1 jalapeno, seeds and membrane removed, finely diced2 mangoes, finely diced1 small red onion, finely dicedCilantro leaves, finely chopped1/4 cup lime juiceKosher salt, to tastePinch sugar Once everything has been diced, combine all ingredients in a bowl.Stir ingredients together and enjoy or refrigerate until ready to serve.