Blackened – spice mix for fish or steak

Ingredients for 1 servings:

• 1 tsp, leveled salt
• 1 tbsp paprika powder, sweet
• ½ tsp mustard powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp thyme, dried
• ½ tsp oregano, dried
• ½ tsp ground cumin
• 1 tsp, levelled black or mixed pepper, freshly ground
• 1 tsp, leveled cayenne pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

from the Cajun kitchen

Mix all ingredients together. I often replace some of the salt and/or paprika with the smoked version for an added flavor. This spice goes very well with fish, poultry, or beef steak. It comes from Cajun cuisine (Louisiana, the Cajuns). To prepare the spice, coat the fish or meat, which should definitely be at room temperature, in melted butter or rubbed with softened butter and breaded with the spice. Lightly press the breading into the pan. In the traditional preparation, a cast iron pan is heated to a high temperature without fat. Then the seasoned fish or meat is added to the pan and fried for about 2 minutes on each side. Don’t be surprised, it will produce a lot of smoke and the fish or meat will turn black. Hence the name “blackened.” Then let the fish or meat rest in the oven at 80°C until it is cooked to your desired degree. Salmon should be perfectly cooked and still nice and juicy after 2 minutes on each side. The meat is traditionally prepared in a cast iron pan, but it also works very well in a pan with fat or clarified butter or on the grill.