Blackened Cajun Fish
extra virgin olive oil
4 x 150-180g cod fillets (blue or red)
2 lemons, cut into wedges to garnish
4 sprigs parsley to garnish
Blackened Cajun Seasoning
11/2 tablespoons paprika
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4-1/2 teaspoon ground cayenne pepper
2 tablespoons black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
• In a bowl, add all the Blackened Cajun Seasoning ingredients and mix together well.
• Place a large frying pan on a medium heat with the butter and a generous dash of olive oil.
• Place the fish fillets on a flat tray or plate and dust with the seasoning, ensuring a good covering.
• Cook the fillets over a medium heat and allow the seasonings to colour. Turn the fish only once.
• Garnish with the lemon wedges and sprigs of parsley to serve.
This blackened fish is one of the most popular dishes in cajun cuisine.
Traditionally made with catfish, this recipe calls for cod fillets, as the flesh is similar in texture and quite versatile but you can use and firm-fleshed fish.
Don’t be shy about spicing it up and adding more cayenne pepper.