Guest Author - Vannie Ryanes
I recently 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 Cookbook. 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.
6 tbspn paprika
4 tbspn black pepper
4 tspn thyme
4 tspn oregano
3 tbspn Colemanís Dry Mustard
3 tspn cayenne pepper
2-1/2 tspn salt
2 tbspn onion powder
2 tbspn garlic powder
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.
*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