When one of our favorite chefs asked us to help add blackened catfish to their menu, we jumped at the chance.  As we do with any blend, we began researching blackened fish recipes, and started testing out a few dishes. We came up with this flavorful Cajun style blend that not only excels at blackening, but works great as a basic Cajun seasoning.  



Blackening is a very simple technique that is a crowd pleaser. This works well with fish, thin chicken cutlets, thin cut pork chops, firm pressed tofu. Lets talk about fish….coat the fish with Blackened seasoning mix on both sides. Get a cast iron pan screaming hot and add 2 tbs. of cooking oil. Add the fish and cook for about 2 minutes, depending on the size of the filet. You want the edges on the pan side to begin to pull up, and look cooked. With a large spatula flip and cook on the other side for about a minute to a minute and a half. Remove from heat and let rest for a few minutes before serving. We like to serve this with our Buffy’s Slayer Helper Remoulade (click for recipe).  

Ingredients-paprika, garlic, black pepper, thyme, celery seed, oregano, cayenne pepper.



Net Wt. in a Tin-1.1oz.

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16 oz. Bulk Bag, 8 oz. Bulk Bag, 1/4 Cup Tin, 4 oz. Bulk Bag


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