Blackened Redfish


  • 1 tbs onion powder
  • 1 tbs oregano
  • 1 tbs black pepper
  • 3 tsp white pepper
  • 2 tsp cayenne pepper 1 tbs Kosher salt
  • 1 tbs paprika
  • 1 tbs Garlic powder
  • 4 (1/2 lb) Red fish or other firm white fish filets, skin on
  • 1/4 cup peanut or canola oil
  • Lemon wedges for serving


  • Rinse fillets and pat  dry.
  • Prepare seasoning mix.
  • Dredge fillets on all sides with seasoning mix and set aside.
  • In  a large saute pan or preferably a cast iron pan add enough oil to cover bottom by 1/8 inch.
  • Heat oil using high heat but not smoking and fry the fillets for 2-3 minutes per side, depending on thickness.
  • Remove fillets and serve with fresh lemon wedges.

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