Recipe - Cajun Blackened Fish Or Chicken

INGREDIENTS AND EQUIPMENT
Fish fillets or chicken
parts
Cajun spice mix (recipe
follows)
lg Castiron skillet

CAJUN SPICE MIX
5 teaspoon Paprika
1 teaspoon Ground dried oregano
1 teaspoon Ground dried thyme
1 teaspoon Cayenne powder (more to
taste)
One half teaspoon Finely ground black pepper
One half teaspoon Finely ground white pepper
One half teaspoon Garlic powder (optional)

From: wdborgeson@ucdavis.edu

Date: Fri, 13 May 1994 14:50:01 0700 (PDT)
Mix spices very well, and store in an airtight container. Or, use a
commercial Cajun spice mix such as Paul Prudhomme's.

TO PREPARE FISH FILLETS: (redfish, grouper, mahi, snapper, rockfish, etc.)
Rinse fillets and pat mostly dry with paper towel. Leave slightly damp, as
this moisture is going to adhere the spice paste to the fish. Coat fillets
with spice paste. Coat skillet with small amount of canola or other
highheat oil, or oil spray (can be omitted, with slight risk of sticking
depending on condition of skillet). Get the skillet good and hot, oil
should be starting to smoke. Arrange fillets in skillet. Turn when
halfdone. Cooking time will depend on heat, and thickness of fillets a
minute on each side would be enough for typical rockfish ("Pacific red
snapper") fillets. You want the spice coating NOT to be fully black just
darkened. Serve with lemon or lime wedges.

TO PREPARE CHICKEN PARTS: Skin parts, and remove excess fat. Rinse and pat
mostly dry. Coat with spice paste. Arrange in hot skillet. Cook 5
minutes on each side, or until spice paste darkens up. Lower heat and
continue cooking until done (juice should run clear, not pink, if a thick
piece is pierced deeply with a knifetip), or finish in a 350 degree oven.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.