This Blackened Fish is highly tasty, crispy on the exterior, and flakey on the inside. It is a healthier alternative to other forms of fish preparation. A speedy and straightforward dish that may be ready in fewer than twenty minutes. Dishes such as these are ideal for a quick and easy weeknight meal for any busy family.
Any recipe can benefit from the addition of cumin’s instant depth.
The ground cayenne pepper will provide some heat to the spice mixture; however, if you truly despise any amount of spiciness or are unable to tolerate any level of spiciness, you should not include this item.
The heat level of sweet paprika is quite low, but its flavor is fruity and slightly bitter at the same time. You can also use smoked paprika.
Powdered chili peppers –
The addition of a little bit of ground chili powder gives the spice mixture some depth in addition to a little bit of heat. Chili powder can range from mild to extremely spicy, and you can even manufacture your own by following the instructions in my recipe.
Both salt and pepper –
The required level of spiciness for this blackened fish can be achieved by adding some ground black pepper and a pinch or two of salt, to taste.
The White Fish -.
I used basa fillets in this recipe. Choose white fish fillets that are fresh, firm, and flaky, such as halibut, basa, cod, haddock, tilapia, or tilapia. If fresh fish cannot be obtained, defrosted frozen fish fillets should be used instead.
Olive oil is what I use, but you could also try other neutral oils or even some butter that has been melted.
Making Blackened Fish
Create the spice blend first.
To make the blackened seasoning, first combine all of the spices in a small bowl to create a mixture, and then use that mixture to thoroughly coat the fish fillets all over.
Cook the fish thoroughly.
Olive oil should be heated over medium heat in a big skillet that does not stick. Add the fish fillets that have been seasoned, and then cook them for five to seven minutes on each side, or until the fish readily flakes apart with a fork. If you cannot put all of the fish fillets in the pan at once, do it in batches. Overcrowding the fish in the pan can cause it to flake apart.
Expert Tips for Blackened Fish Recipe
It is important to monitor the fish closely while it is cooking so that it does not become overcooked.
There is no substitute for using fresh fish whenever it is available.
If you are going to use frozen fish, make sure you dry the fish thoroughly once it has been thawed.
Even after being cooked, fish that has been blackened can give the impression that it is burned, although this is not the case.
I used a pan that doesn’t stick, but you could also use a skillet made of cast iron.
The leftover blackened fish should be kept in a container that is both shallow and covered so that it can reach the appropriate temperature as quickly as possible. Fish that has been cooked can be stored in the refrigerator for up to two to three days if the temperature is 40 degrees Fahrenheit or lower.
Fish can be kept for up to one month when it is wrapped in plastic wrap and stored in an airtight container or freezer bag.