Blackened Fish – hot and spicy winter warmer

June 7, 2022
2 mins read
Blackened fish plated

When PAT PILCHER isn’t fiddling with gadgets he’s one heck of a gourmand. Check out his terrifically tasty recipe for spicy blackened fish.


There’s nothing quite like the spicy hot and warming goodness of Cajun blackened fish on a cold wet winter’s night. This recipe is straight from Louisiana, and its Cajun roots make it a spicy crowd pleaser. It’s a smokey and spicy cook, so you’ll need to be able to handle spicy heat. You’ll get the best results using any firm white fish like Cod or Groper and it goes really well with my awesome roast spuds and a salad.

Blackening Spice mix ingredients 

1x teaspoon garlic powder

2x teaspoons onion powder

1/2x teaspoon cayenne

2x teaspoons paprika

1x Teaspoon Chipotle

1x teaspoon salt (to taste)

1x teaspoon ground black pepper

1x teaspoon dried thyme

1/4x teaspoon cumin

Blackened fish spices

3x fish fillets (any form of white fish such as Bluenose, Groper, Rock Cod)


Cooking oil

1x lemon wedge (per fish fillet)



Cast Iron Pan

Steel Jug

Silicone basting brush

A blender or mortar/pestle

Fish slice/spatula



  1. Combine the blackening spice mix ingredients and blend them or pound them using a mortar and pestle until they are of an even texture (it should smell amazing!)
  2. Spread the spice mix on a flat plate so it covers an area roughly the size of the fish fillets (you may need to replenish the spice mix depending on the size/amount of fish)
Blackened fish spice coated
  1. Place a cast-iron pan on a hot element to heat up
  2. Place a small steel jug with a generous dollop of butter in it to melt the butter (alternatively, you can just use a microwave-safe bowl and microwave oven).
Blackened fish melted butter
  1. Brush the melted butter onto both sides of the fish fillets
  2. Place the fish fillets, one at a time on the plate with the spice mix, turning over to ensure the fillet is evenly coated with the spice mix
  3. Add oil to the hot cast iron pan, placing the fish fillet into the pan (now is also a good time to have an open window AND have the extractor fan/rangehood running on its highest setting as things are going to get seriously smokey and spicy!)
  4. Cook the fish fillets
Blackened fish cooked

Serve with salad/veg, my perfect roast spuds are a great accompaniment.


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Pat has been talking about tech on TV, radio and print for over 20 years, having served time as a TV tech guy and currently penning reviews for Witchdoctor. He loves nothing more than rolling his sleeves up and playing with shiny gadgets.

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