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Blackening (Or Bronzing) Spices for Fish
1 ts Onion powder
3/4 ts Oregano
3/4 ts Thyme
1 ts Black pepper
1 ts White pepper
1 ts Cayenne pepper
2 ts Salt
4 ts Paprika
1 ts Granulated garlic powder
Combine the seasoning in a bowl, mix well.
Bronzing The Fish 1/8 c.corn, peanut, or olive oil 4 filets of
white-fleshed fish (redfish, blackfish, weak fish, snapper, dolphin,
How To Prepare
Rinse the fillets and pat dry. Dredge in seasoning. Set aside. Cover
pan with 1/8 inch of oil and heat over medium high flame. When the
oil is good and hot, but not yet smoking, fry the fillets 2-3 minutes
to the side (rule of thumb: 10 minutes co oking per inch of
thickeness of fish). If you fold over the thin tail of the fillet so
that the whole piece is of uniform thickness you will avoid having a
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