Blackened Fish Recipe

Name: Blackened Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds thin white fish fillets, such as lemon or gray sole; 2 cups whole milk; 3/4 cup all-purpose flour; 3 tablespoons Creole Spice mix, recipe follows; 1 teaspoon kosher salt; 6 tablespoons vegetable oil; Lemon wedges, for garnish; Tartar Sauce, recipe follows; 1 tablespoon plus 1 teaspoon hot paprika; 1 tablespoon kosher salt; 1 tablespoon garlic powder; 1 1/2 teaspoons freshly ground black pepper; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons cayenne pepper; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons dried thyme; 1 cup mayonnaise; 1/4 cup minced sweet pickle; 1 hard-boiled large egg, forced through a coarse sieve; 2 tablespoons minced shallot; 2 tablespoons drained bottled capers; 1/2 teaspoon crumbled dried tarragon; 2 tablespoons Creole or Dijon mustard; 2 tablespoons minced fresh parsley leaves; 1 teaspoon fresh lemon juice

Servings: persons

1 1/2 pounds thin white fish fillets, such as lemon or gray sole
2 cups whole milk
3/4 cup all-purpose flour
3 tablespoons Creole Spice mix, recipe follows
1 teaspoon kosher salt
6 tablespoons vegetable oil
Lemon wedges, for garnish
Tartar Sauce, recipe follows
1 tablespoon plus 1 teaspoon hot paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 cup mayonnaise
1/4 cup minced sweet pickle
1 hard-boiled large egg, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons drained bottled capers
1/2 teaspoon crumbled dried tarragon
2 tablespoons Creole or Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice

1
Place the fish in a large shallow bowl and pour the milk over it.
2
Cover and chill for 30 minutes.
3
Preheat the oven to 200 degrees F. Mix the flour, spice mix, and salt in a pie plate lined with a piece of parchment paper.
4
Working in batches, remove the fillets from the milk and drain off the excess.
5
Transfer to the flour mixture and, pulling up the sides of the parchment, turn to coat on both sides.
6
Flour only as many fillets as will fit in a large skillet at one time.
7
Heat 2 tablespoons of the oil in a large skillet over high heat until just smoking.
8
Add the fillets and cook until golden brown, about 2 minutes per side.
9
Transfer to a heatproof plate and keep in the oven while you cook the remaining fillets.
10
Repeat the procedure with the remaining fillets, flour mix, and oil.
11
Serve with lemon wedges and tartar sauce.
12
Mix all ingredients together in a small bowl.
13
Store in an airtight container.
14
Mix all of the ingredients in a bowl.
15
Refrigerate until ready to use.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 1/2 pounds thin white fish fillets, such as lemon or gray sole, 2 cups whole milk, 3/4 cup all-purpose flour, 3 tablespoons Creole Spice mix, recipe follows, and more.

Yes, Blackened Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackened Fish

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