Blackened White Fish

Think spicy, crisp cajun-style deliciousness.  The key to this recipe is the dried herbs, I grow them on my patio, snip and dry often but all of the below can be found in the grocery store spice section.

Iron skillet
1 1/2      pounds fresh White Fish (sole, flounder, haddock, cod ect), cut or butterfly into thin fillets
1/2         cup Butter, melted
Flat edged glass pan:
2              tablespoon Smoked Paprika
1              tablespoon Sea Salt
1              teaspoon Onion Powder
1              teaspoon Garlic Powder
1/2         teaspoon Cayenne Pepper
1/2         teaspoon ground White Pepper
1/2         teaspoon ground Black Pepper
1/2         teaspoon dried Thyme leaves (I use Lemon Thyme)
1/2         teaspoon dried Oregano leaves

Combine all the dry ingredients until they are uniformly mixed.

Brush fish with the melted butter on both sides.

Heat cast iron skillet on high heat until it is extremely hot, even smoking.

Lay fillets in the spice mix coating both sides.

Fry until its smoke and sizzling, approximately a minute per side. It may even flame up which is okay, the flame will not spread from the pan.

Finished fish will be charred and crisp on the outside and moist and fully cooked on the inside.

If you are concerned that your fish is still a bit raw inside (possible if you cut it thicker), finish cooking it by sticking the whole skillet in oven at 450 degrees.


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