Recipe - Blackening (Or Bronzing) Spices For Fish

1 teaspoon Onion powder
Three fourths teaspoon Oregano
Three fourths teaspoon Thyme
1 teaspoon Black pepper
1 teaspoon White pepper
1 teaspoon Cayenne pepper
2 teaspoon Salt
4 teaspoon Paprika
1 teaspoon Granulated garlic powder

Combine the seasoning in a bowl, mix well.

Bronzing The Fish 1/8 c.corn, peanut, or olive oil 4 filets of
whitefleshed fish (redfish, blackfish, weak fish, snapper, dolphin,
etc)

How To Prepare

Rinse the fillets and pat dry. Dredge in seasoning. Set aside. Cover
pan with 1/8 inch of oil and heat over medium high flame. When the
oil is good and hot, but not yet smoking, fry the fillets 23 minutes
to the side (rule of thumb: 10 minutes co oking per inch of
thickeness of fish). If you fold over the thin tail of the fillet so
that the whole piece is of uniform thickness you will avoid having a
driedout end. Copyright credit: : 1996 by New Life Entertainment,
Inc. © 1996 Lifetime Entertainment Services. All rights reserved.

Formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.