Cajun Blackened Fish
“Fish fillets coated in spices and seared in a hot skillet.”
fish fillets
cajun seasoning
Butter
Fish
OilWhere it comes from
Blackened fish became popular in the 1980s, attributed to chef Paul Prudhomme, as a way to intensify flavors with Cajun spices.
On the Palate
How it's made
3 steps · Show ↓14 min active
How it's made
3 steps · Show ↓- 15 min
Pat the fish fillets dry with a paper towel. Rub them generously with Cajun seasoning, ensuring every crevice is coated with the spicy blend.
- 23 min
Heat a cast-iron skillet over high heat until it smokes lightly. Add a tablespoon of oil and a knob of butter, swirling until the butter foams and turns a nutty brown.
- 36 min
Carefully lay the seasoned fillets in the pan, pressing down gently to ensure good contact. Cook until a dark, crusty blackened layer forms, about 3 minutes per side.
Watch outEnsure the pan is hot enough before adding fish to achieve the characteristic blackened crust without overcooking.
