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Seewald at Clear Lake, CA., 7-'08. Click to enlarge.

 

Valerie hefts our 30#, 10 catfish stringer from
our night fishing efforts at Lake Poway. 8.6.04

 

Seewald's original Blackened Cajun fish recipe.

Mix spices together in the following proportions:

(Either in 1/4, 1/2 or full teaspoons.  I used 1/4 teaspoons and 1/2 filled a used spice jar as it goes a long way.)

3 parts Lawry's Seasoned salt (or similar)  (not needed if you don't like salt)

1 part red (cayenne) pepper

4 parts black pepper

4 parts white pepper

4 parts onion powder

4 parts garlic powder

2 parts thyme

1 part oregano

5 parts paprika

3 parts basil (can go without)

3 parts lemon peel (can go without)  (shaved off a lemon, dried in micro for a minute or so)

2 parts tarragon (can go without)

If you are missing a couple of spices, don't worry, it will taste great anyway.

I soak the fish (always filleted) in a flavored coffee creamer!?!
( We used to use half and half but don't have it around much, compared to the creamer.  The blessing is that the sweetness adds something the milk did not.  Both help take the 'fishiness' out of the taste.)

Lightly sprinkle the mix (unless you like it really spicy, then use more) on the fish, both sides, and place in a frying pan with a little virgin olive oil and lots of butter, medium heat.  (This is where the blackened part comes in, keep an eye on the fish.)

Serve with a side of long grain brown rice and a small plate of sliced vine ripened tomatoes and thinly sliced red onions, covered in olive oil. 

Man this is good...Bon apatite.

PS  You can cover it in bread crumbs also.  That is also tasty.  Dip it in egg before covering it. 

 

 

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