blackened fish seasoning recipe

The Best blackened fish seasoning recipe

I’ve been making blackened fish seasoning for years, and it’s a recipe that never fails to impress. It’s a technique that originated in Louisiana, where Cajun and Creole cuisine reigns supreme. The key to this recipe is the blackening process, which involves coating the fish in a mixture of spices and then searing it in a hot skillet.

This creates a crispy, caramelized crust on the outside, while keeping the fish moist and flavorful on the inside. My family loves this recipe because it’s easy to make and always tastes amazing. We like to serve it with a side of rice or roasted vegetables, and it’s perfect for a quick weeknight dinner or a special occasion like Easter or Christmas.

I’ve also found that this recipe is incredibly versatile – you can use it with any type of fish you like, from salmon to tilapia to cod. And the best part? It’s incredibly healthy, with no added oils or fats required.

My kids love helping me make the seasoning mixture, which involves mixing together paprika, garlic powder, onion powder, cumin, and cayenne pepper. They’re always excited to get their hands dirty and taste the finished product. We like to have family gatherings around the holidays, and this recipe is always a hit.

Everyone loves the bold flavors and textures of this dish, and it’s easy to scale up for a crowd. I’ve even served it at potlucks and barbecues, where it’s always been a crowd-pleaser.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Blackened Fish Seasoning Works

This blackened fish seasoning recipe is one I turn to again and again because it is simple, healthy, and always gets compliments. The spice blend is easy to adjust to your taste and works for everything from a quick weeknight dinner to a special family gathering. I love that I can serve it with rice, roasted vegetables, or a fresh salad and it always feels like a complete meal.

Leftover blackened fish keeps well in the fridge for up to three days. To reheat, place the fish on a baking sheet in a 350 degree oven for about 10 minutes, or use an air fryer at 375 degrees for 5 minutes. Avoid microwaving because it makes the crust soggy.

You can also flake the cold fish over a salad or mix it into tacos for an easy lunch the next day. For serving, I like to add a squeeze of lemon juice and a side of coleslaw or cornbread. This recipe is always a good idea for any occasion and works well for family gatherings because it is fast, flavorful, and everyone enjoys it.

❓ Frequently Asked Questions About Blackened Fish Seasoning

1. What spices are in blackened fish seasoning?

The main spices are paprika, garlic powder, onion powder, cayenne pepper, black pepper, dried thyme, and oregano. Some recipes also include a little salt and white pepper. The paprika gives the seasoning its deep red color and the cayenne provides the heat.

2. Can I make blackened fish seasoning without cayenne?

Yes, you can skip the cayenne or replace it with a milder chili powder like ancho. The seasoning will still have plenty of flavor from the other spices. If you want a little warmth without the heat, try adding a pinch of smoked paprika instead.

3. How do I store homemade blackened fish seasoning?

Store the seasoning in an airtight container in a cool, dark place like your pantry. It will stay fresh for up to six months. I like to use a small glass jar with a tight lid to keep the spices from losing their potency.

4. What type of fish is best for blackening?

Firm white fish like cod, haddock, catfish, or tilapia work best because they hold up well to the high heat. You can also use salmon or redfish for a richer flavor. The key is to choose fish that is fresh and not too thin so it does not overcook.

5. Can I use blackened fish seasoning on other foods?

Absolutely, this seasoning is great on chicken, shrimp, tofu, or even vegetables like zucchini and bell peppers. It adds a smoky, spicy crust to anything you cook in a hot pan. Just adjust the cooking time based on what you are using.