Blackened Fish

  • 21 mins
  • 14 ingredients


  • For the Blackening Spice:
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp cayenne pepper
  • 2 tsp salt
  • 4 tsp paprika
  • 1 tsp garlic powder
  • For the Fish:
  • 1/2 cup canola oil
  • 4 white fish filets
  • lemon wedges
This is a recipe that was developed in Louisiana and particularly used with red fish, however it is perfectly suitable to use with almost any firm white fish filet.

  • Combine all ingredients in a bowl and mix well.
  • Dredge the fillets in the seasoning mix.
  • Add the oil to a cast iron pan and heat over medium high heat.
  • When the oil is good and hot, but not smoking, fry the fillets for 2-3 minutes on each side.
  • Remove the fillets, drain on paper towels and serve with fresh lemon wedges.

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