Blackened Fish Crispy Flakey (Printer-Friendly)
Crispy, bold white fish with smoky spices. Quick, easy dish that's tender and flavorful.
# What You’ll Need to Cook:
→ Spice Blend
01 -
1 tablespoon ground cumin
02 -
1/4 teaspoon cayenne pepper
03 -
2 teaspoons sweet paprika
04 -
1 teaspoon chili powder
05 -
2 teaspoons ground black pepper
06 -
1/2 teaspoon salt
→ Fish
07 -
4 white fish fillets, approximately 170 grams each
08 -
2 tablespoons olive oil
# Steps to Prepare:
01 -
Combine cumin, cayenne pepper, paprika, chili powder, black pepper, and salt in a small bowl. Mix thoroughly to blend.
02 -
Pat the fish fillets dry with paper towels. Generously coat each fillet on all sides with the spice mixture, pressing to adhere.
03 -
Heat olive oil in a large non-stick skillet over medium heat. Place the seasoned fillets in the pan and cook for 5 to 7 minutes per side, or until the exterior is crisp and the fish flakes easily with a fork.
04 -
Transfer fillets to serving plates. Serve hot, ideally accompanied by fresh salsa or a citrus garnish.
# Extra Cooking Tips:
01 -
Monitor fish closely during cooking to avoid overcooking and maintain optimal texture.
02 -
Use fresh fish when possible for best flavor; if using frozen fillets, ensure they are fully thawed and patted dry.
03 -
Blackened crust may appear dark but should not taste burnt when properly prepared.
04 -
A non-stick or cast iron skillet is suitable for achieving a crisp crust.
05 -
Store leftovers in a shallow, covered container in the refrigerator for up to 2-3 days.
06 -
For longer storage, wrap cooled cooked fish in plastic wrap and place in an airtight container or freezer bag; freeze for up to 1 month.