logo
g Text Version
Auto
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Society & Culture
Sports
Travel & Leisure
TV & Movies

dailyclick
Bored? Games!
Postcards
Astrology
Take a Quiz
Rate My Photo

new
Manga / Comics
Crime
Cosmetics
Knitting
Breast Cancer


dailyclick
All times in EST

Full Schedule
g
g Hot & Spicy Site
Vannie Ryanes
BellaOnline's Hot & Spicy Editor

g

Spicy Seasoning for Blackened Fish or Chicken Recipe

I just came across an apron I received several years ago when I used award points from one of my credit cards to get a signed copy of Paul Prudhomme's Chef Paul Prudhomme's Louisiana Kitchen Cook Book. The apron is still folded and unused. However, I long ago used the Cajun seasonings that came with the book and apron. I liked the seasoning for blackened fish so much I set out to make my own with herbs and seasonings in my cabinet. I found this spicy seasoning combination to be a good likeness.

INGREDIENTS

6 tbspn paprika
4 tbspn black pepper
4 tspn thyme
4 tspn oregano
3 tbspn Coleman’s Dry Mustard
3 tspn cayenne pepper
2-1/2 tspn salt
2 tbspn onion powder
2 tbspn garlic powder

DIRECTIONS

Put herbs and spices* in a medium sized bowl and blend well.

Add 3 tablespoons of mix to 1-1/4 cup of flour. Pat seasoned flour onto both sides of fish. Let sit for 5 minutes. This allows the seasoning to set. It will be less likely to be left in the pan.

Cook fish in a heavy frying pan over high heat in 2 cups of vegetable oil. Do not crowd fish. Cook until deep brown but not burnt. Allow the first side of the fish or chicken to 'blackened' before turning.

Remove fish (or chicken) immediately from pan and place on brown paper bag or paper towel to remove excess oil. Move cook fish to a serving plate.

Save the remaining spicy seasoning in an airtight jar.

This spice mix makes a nice gift for friends who like blackened fish or chicken. You should be able to find small jars with stoppers or small jars with screw tops at any dollar store. Use a 3x5 unlined index card for directions. Use one side for directions and the other side for your greeting. Use a hole-punch to punch a hole in the card, use a pretty ribbon or colorful raffia to tie the card to the jar.

Hint
*Use the best brand of herbs and spices you can afford. Do not buy herbs or spices with fillers added.
* If your stove has a ventilator use it or open window. Cooking at high heat can cause smoke.

You can get Chef Paul Prudhomme's Louisiana Kitchen from Amazon.com

RSS | Related Articles | Previous Features | Site Map


Content copyright © 2008 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

Digg! g delicious Save to Del.icio.us

g


For FREE email updates, subscribe to the Hot & Spicy Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor

g features
Chipotle Meatballs Recipe

Curried Chickpea Patties Recipe

Sherried Oven-Barbecued Spareribs Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Driving Amount
Much more
Slightly more
Slightly less
Much less

g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2008 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor