A couple weeks ago, I wrote about making garam masala mix and tandoori-style chicken in preparation for a library spice mix program. That wasn't the only recipe, though. We're also sharing ideas for Cajun cuisine in the form of blackening. As always, recipes vary, and you may want to adjust according to your heat tolerance, too.
Blackening Mix
2 Tbsp. paprika
1 Tbsp. red cayenne pepper
1 Tbsp. onion powder
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. dried thyme
1 tsp. ground black pepper
1 tsp. salt
For metric conversions, assume 15 grams to a tablespoon and 5 grams to a teaspoon. Optionally, you may want to tone down the cayenne pepper and paprika, although the latter is usually fairly mild. You might also add new ingredients like ground white pepper, oregano, and parsley.
Blackened Fish
Pre-heat your oven to 400°F (200°C)
I used cod fillets, but pretty much any white fish fillets or steaks could be used with this recipe. Apparently the original recipe from Louisiana called for red snapper. The only real suggestion I offer is avoiding salmon and other oilier fish, but hey, maybe this is a great way to prepare tuna steaks or swordfish? Might be worth a try anyway!
At any rate, coat your fish pieces with butter and season liberally with the Cajun mix, or do what I did for my own dietary restrictions and the lower spice tolerance of family members: coat with oil and season a bit more sparingly.
I coated the fish in oil, sprinkled blackening mix on both sides, and then seared the fish in a small skillet. I should have used a larger skillet and a slightly higher heat, but it still worked.
Unrelated tangent: how many other '90s church youth group kids think of this first when they hear the word, "skillet"?
Once seared for 1 minute on each side, bake for about 10 minutes until the fish is flaky and has reached at least 145°F according to USDA guidelines, or 70°C (158°F) according to Canada health officials or just do whatever you want. You're old enough to figure this out yourself, right? At any rate, I seem to have managed it.
The liberal oil bath kept the fish from drying out, and while I didn't have the butter and heavy seasoning for a proper blackening look, it was a tasty main course regardless. I'm happy with the outcome, and I'm sure I can do it even better next time! Maybe I'll set aside a couple pieces for special seasoning attention...
This recipe also works well for chicken. Just remember to slice chicken breasts in half so they're not too thick, and cook them enough to avoid any nasty consequences. Check those links above for suggested poultry temperatures. Serve on a hamburger bun with lettuce and your choice of condiments for a spicier take on the fast food chicken sandwich.
Now, I know perfectly well that as someone who has always lived much closer to Canada than Mexico, I can claim no expertise in authentic Cajun or Creole cooking, so I welcome any advice in the comments! Quality feedback gets upvoted, and possibly also earns bonus BEER or PIZZA tokens.
