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
3x fish fillets (any form of white fish such as Bluenose, Groper, Rock Cod)
1x lemon wedge (per fish fillet)
Cast Iron Pan
Silicone basting brush
A blender or mortar/pestle
- 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!)
- 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)
- Place a cast-iron pan on a hot element to heat up
- 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).
- Brush the melted butter onto both sides of the fish fillets
- 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
- 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!)
- Cook the fish fillets
Serve with salad/veg, my perfect roast spuds are a great accompaniment.
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