Blackened Fish Recipe
Ingredients
Cajun Seasoning:
1 tablespoon paprika
2/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
1/4 teaspoon while pepper
3/4 teaspoon black pepper
3/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried oregano leaves
2 1/4 lbs. catfish, lake trout, or substitute, fillets (6 oz. each), skin removed, cut in half crosswise
Directions
Build a campfire and allow it to burn down to glowing coals.
In shallow bowl, combine seasoning ingredients.
Set aside.
Place cast-iron skillet on cooking grate over campfire.
When drop of water flicked onto skillet dances across it, skillet is hot.
Dredge both sides of each fillet in seasoning mixture.
Squarely drop fillets into skillet.
Cook for 2 minutes on each side, or until fish is firm and opaque and just begins to flake.
In shallow bowl, combine seasoning ingredients.
Set aside.
Place cast-iron skillet on cooking grate over campfire.
When drop of water flicked onto skillet dances across it, skillet is hot.
Dredge both sides of each fillet in seasoning mixture.
Squarely drop fillets into skillet.
Cook for 2 minutes on each side, or until fish is firm and opaque and just begins to flake.
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