Made popular by legendary Louisiana chef, Paul Prudhomme. This blend is similar to Cajun spice but with more aromatics. It adds an amazing layer of flavor when used with fish.
Just as important as the spice, is the cooking method. Blackening is best done at medium tems so the spices do not burn in the pan. My method for ensuring a nice crisp, but not burn spice crust is to marinade the fish in a “wet mix” of the spice rub blended with EVO. This protects the spices and the fish and seems to get a more even, deep coating into those nooks and crannies.
Ingredients
- 2 TBSP paprika - sweet
- 1 tsp onion powder
- 1 tsp garlic - granulated
- 1 tsp cayenne
- 1 tsp black pepper
- 1 tsp oregano - Mediterranean
- 1 tsp thyme
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