I like to showcase the true versatility of the spices that we’ve made. I’m just as likely to use Big Tex in a spicy rice as I am to splash the Coat of Arms all over some roasted potatoes. I am always trying to layers flavours together in new recipes.
Cajun-Style Blackened Fish
Cajun blackened fish is a quick, easy and delicious weeknight dinner for the family. Prepare this dish in minutes, and savour the flavour of the heart of New Orleans.
Cajun-Style Blackened Fish
A southern twist on fried fish, our Cajun-style blackened fish is seasoned with unique blends of spices combined to create a powerful, smokey taste. Big Dog Spices makes this recipe simple to follow in your adventure-filled kitchen!
Equipment
- heavy-bottomed skillet
- Tongs
- Spatula
Ingredients
- 4 x 150 g firm white fish * Tuna or salmon fillets also work great
- 50 g Big Dog Spice Rub of your choice (recommended: Big Tex, Memphis Red, Kansas Kick, or even Hot & Nashty for a spicy Nashville style alternative)
- 30 ml extra virgin olive oil
Instructions
- Coat both sides of the fish with spice rub.
- Heat oil in the skillet.
- Add fish and cook for 2-3 minutes per side. The fish will look black but is not burnt.
- Remove from the pan and serve immediately with your favourite side dishes.
Nutrition
Calories: 199kcal
Tried this recipe?Let us know how it was!
What is Blackened Fish?
Blackened fish comes from the term blackening, used to describe searing spices on food in a hot pan to create a dark, flavourful crust. It is a staple technique in Cajun and Creole cooking, a cuisine born in New Orleans, Louisiana, USA. It remains one of the most popular dishes served in the region.
