Heat a large, cast-iron skillet over medium-high heat.
Combine paprika, garlic powder, onion powder, thyme, salt, cayenne pepper, black pepper, basil, oregano and sugar in a shallow bowl.
Generously coat each fillet with mixture.
Melt 2 tablespoons of butter in skillet for each 2 fillets you cook. Add 2 seasoned fillets to skillet, and cook 10 to 12 minutes, or until seasoning begins to blacken but not burn. Turn each fillet, and cook an additional 3 minutes. Repeat with remaining fillets.
Serve with Creole Cream Sauce.
Creole Cream Sauce:
Combine first 3 ingredients into a sauce pan, and bring to a boil over high. Lower heat to medium; simmer mixture until reduced by half.
Season with salt and pepper to taste. Let cool slightly, and serve over blackened catfish.