Blackened Fish
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Whole Milk3 cup
All-Purpose Flour1 tbsp
Kosher Salt6 tbsps
Vegetable Oil1 tbsp
Hot Paprika1 tbsp
Garlic Powder1.5 tsps
Ground Black Pepper (freshly)1.5 tsps
Onion Powder1.5 tsps
Cayenne Pepper1.5 tsps
Oregano (dried)1.5 tsps
Dried Thyme1 cup
Mayonnaise1 cup
Sweet Pickle (minced)2 tbsps
Shallot (minced)2 tbsps
Capers (drained bottled)2 tbsps
Creole1 tsp
Lemon Juice (fresh)Directions:
1
Working in batches, remove the fillets from the milk and drain off the excess
2
Place the fish in a large shallow bowl and pour the milk over it
3
Cover and chill for 30 minutes
4
Preheat the oven to 200 degrees F
5
Mix the flour, spice mix, and salt in a pie plate lined with a piece of parchment paper
6
Transfer to the flour mixture and, pulling up the sides of the parchment, turn to coat on both sides
7
Flour only as many fillets as will fit in a large skillet at one time
8
Heat 2 tablespoons of the oil in a large skillet over high heat until just smoking
9
Add the fillets and cook until golden brown, about 2 minutes per side
10
Transfer to a heatproof plate and keep in the oven while you cook the remaining fillets
11
Repeat the procedure with the remaining fillets, flour mix, and oil
12
Serve with lemon wedges and tartar sauce
13
Mix all ingredients together in a small bowl
14
Store in an airtight container
15
Yield: about 1/2 cup Mix all of the ingredients in a bowl
16
Refrigerate until ready to use
17
Yield: about 1 1/2 cups