Louisiana Blackened Fish Recipe

Make the rub

In a small bowl, combine paprika, onion powder, garlic powder, dried thyme, dried oregano, black pepper, cayenne pepper, salt, and white pepper (if using). Whisk thoroughly until evenly blended. Taste a tiny pinch and adjust salt or cayenne for desired heat level.

Prep the fish

Pat fish fillets dry on both sides with paper towels. This helps the rub adhere and promotes a good sear. Trim any thin edges so pieces are evenly thick (about 1/2–1 inch thick is ideal).

Season the fish

Sprinkle a generous layer of the spice rub over one side of each fillet, pressing gently so the rub adheres. Flip and repeat to coat the other side. Use all the rub evenly among the fillets.

Heat the pan

Place a large heavy skillet (preferably cast-iron) over medium-high to high heat. Add vegetable oil and allow it to heat until shimmering and just starting to smoke lightly — about 2 minutes. Good heat is essential for blackening.

Blacken the fish

Add 1 tablespoon of butter to the pan, swirl to melt, then add 2 fillets to the hot pan without crowding. Cook undisturbed for 2–3 minutes until a dark browned/blackened crust forms and the edges begin to turn opaque. Gently flip with a spatula and add another tablespoon of butter. Cook 1.5–3 more minutes until the fish is opaque through the center and flakes easily with a fork (internal temp ~140–145°F / 60–63°C). Transfer to a warm plate and tent with foil. Repeat with remaining fillets, adding more butter as needed.

Finish & garnish

Squeeze fresh lemon over fillets, sprinkle with chopped parsley, and serve immediately with chosen accompaniments (rice, potatoes, bread, tortillas, and sauce).

If serving with rice or mashed potatoes, prepare those according to package or your preferred recipe. Warm tortillas or bread just before serving. Offer remoulade or tartar sauce on the side.