Blackened Redfish
Ingredients
| 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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