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Cajun blackened fish

Method

  • Mix the spices and dried herbs until well combined in a large bowl.
  • Individually dust the fish in the spice mixture until well coated and then gently panfry in melted ghee until the spices are well toasted (being careful not to burn), basting now and again with the pan juices.
  • Combine the yoghurt with a good squeeze of lemon juice and the mint.
  • Serve the fish on individual plates with a good dollop of the yoghurt on top and hot potatoes and a lemon wedge alongside.

Ingredients

  • 1 heaped tbsp smoked or plain paprika
  • 1 heaped tbsp sea salt
  • 1 tbsp onion powder
  • ½ tbsp garlic powder
  • 1 tspn cayenne
  • ½ tbsp dried oregano
  • ½ tbsp dried thyme
  • ½ tbsp freshly ground pepper
  • 4 x 180 gm fish fillets, eg. groper
  • ghee (or vegetable oil)
  • 8 potatoes, boiled
  • ¼ cup plain yoghurt
  • 2 lemons
  • 1 heaped tbsp chopped fresh mint

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm