Blackening (Or Bronzing) Spices For Fish Recipe

• 1 tsp Onion pwdr
• 3/4 tsp Oregano
• 3/4 tsp Thyme
• 1 tsp Black pepper
• 1 tsp White pepper
• 1 tsp Cayenne pepper
• 2 tsp Salt
• 4 tsp Paprika
• 1 tsp Granulated garlic pwdr

1. Combine the seasoning in a bowl, mix well.
2. Bronzing The Fish 1/8 c.corn, peanut, or possibly extra virgin olive oil 4 filets of white-fleshed fish (redfish, blackfish, weak fish, snapper, dolphin, etc)
3. How To Prepare
4. Rinse the fillets and pat dry.
5. Dredge in seasoning.
6. Set aside.
7. Cover pan with 1/8 inch of oil and heat over medium high flame.
8. When the oil is good and warm, but not yet smoking, fry the fillets 2-3 min to the side (rule of thumb: 10 min co oking per inch of thickeness of fish).
9. If you fold over the thin tail of the fillet so which the whole piece is of uniform thickness you will avoid having a dry-out end.

onion, oregano, thyme, black pepper, white pepper, cayenne pepper, salt, paprika, garlic

Taken from cookeatshare.com/recipes/blackening-or-bronzing-spices-for-fish-86930 (may not work)