Cajun Blackened Fish Seasoning

Cajun Blackened Fish Seasoning

The Spruce / Tara Omidvar

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
50 Calories
2g Fat
10g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2
Amount per serving
Calories 50
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 1066mg 46%
Total Carbohydrate 10g 4%
Dietary Fiber 5g 19%
Total Sugars 1g
Protein 2g
Vitamin C 3mg 16%
Calcium 96mg 7%
Iron 5mg 28%
Potassium 285mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Blackening is a classic Cajun cooking technique that adds complex flavor and dark color to fish, as well as shellfish and chicken. This traditional seasoning recipe includes paprika, herbs, and cayenne pepper, as well as white and black pepper, garlic powder, and salt. The seasoning is rubbed on fish fillets which are then placed in an extremely hot cast iron skillet, creating a blackened, crusty coating with a little bit of spice.

Blackened Cajun fish goes well with a variety of side dishes, such as coleslaw, dirty rice, fresh corn fritters, cheese grits, and sweet potato fries. Serve with plenty of lemons for squeezing.

Ingredients

  • 2 tablespoons paprika

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • 1 tablespoon cayenne pepper

  • 1 teaspoon black pepper

  • 1 teaspoon white pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon sea salt

Steps to Make It

  1. Gather the ingredients.

    Cajun Blackened Fish Seasoning ingredients

    The Spruce / Tara Omidvar

  2. In a small bowl, mix together all of the seasonings.

    Cajun Blackened Fish Seasoning ingredients mixed together in a bowl

    The Spruce / Tara Omidvar

  3. Store in an airtight container, in a cool, dark place for up to 6 months.

    Cajun Blackened Fish Seasoning in a jar

    The Spruce / Tara Omidvar

Tips

  • To use the seasoning mix, simply apply a generous amount of rub onto the flesh of the fish. Cook the fish in a hot skillet, flipping once, until the flesh is opaque.
  • This seasoning rub works on a wide variety of fish. Although catfish is the most popular, many types of fish can be blackened, including trout, red snapper, cod, tilapia, and even salmon. Thicker, sturdier fish can be grilled while more delicate varieties should be pan-fried.
  • The mixture can be made into a marinade as well. Add 1/4 cup oil and either 1/3 cup vinegar (white or cider) or citrus juices (orange, lemon, or lime) to a bowl and whisk together with seasoning rub. Marinate fish and shellfish for 20 to 30 minutes max; chicken can sit in the marinade for much longer, up to 12 hours. Pan-fry or grill until done.

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