How to mke the Cajun Blackened Fish Recipe
Cajun Blackened Fish Recipe Introduction Cajun blackened fish is a bold and flavorful dish that originates from Louisiana’s rich Creole and Cajun cooking traditions. This dish features fish fillets coated in a smoky, spicy seasoning blend and seared in a hot cast-iron skillet until a dark, crispy crust forms. The blackening technique, made famous by Chef Paul Prudhomme in the 1980s, creates a perfect balance of heat and savory depth, making it a favorite among seafood lovers. The secret to great blackened fish lies in the seasoning. A mix of paprika, cayenne, garlic powder, onion powder, thyme, and oregano gives the fish a signature kick, while butter enhances its rich flavor and crispy texture. Though traditionally made with redfish, this method works well with other firm, white fish like tilapia, snapper, catfish, or cod. Cooking blackened fish requires a very hot skillet, which sears the seasoning onto the fish, creating a slightly charred crust while keeping the inside tender and flaky. Served with rice, coleslaw, or a fresh squeeze of lemon, this dish delivers a true taste of Louisiana with every bite. Ingredients For the Blackening Seasoning: 1 tablespoon paprika 1 teaspoon cayenne pepper 1 teaspoon garlic powder