Description
When one of our favorite chefs asked us to help add blackened catfish to their menu, we jumped at the chance. We came up with this flavorful Cajun style blend and made this no-heat version for people who have sensitive palates or don’t like spicy hot food. Works well with fish, thin chicken cutlets, thin cut pork chops, firm pressed tofu.
Our Salt-Free Blackening Seasoning’s Flavor Profile:
- 40% Savory
- 30% Herbal
- 15% Nutty
- 10% Pungent
- 5% Spicy
Organic, No Salt | Origin: Louisville, KY | Net weight in a Tin: 1.1 ounce
Recipes
Lets talk about making perfect blackened fish:
- Coat the fish with Blackened seasoning mix on both sides.
- Get a cast iron pan screaming hot and add 2 tablespoons 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.
Nashville Hot Chik’n Sliders (Vegan and Alternatives)
Other great recipes:
Connie Marie (verified owner) –
Omgoodness ~ this is deliciousness in a jar!! We didn’t expect this to be so evenly balanced and fabulous in flavor and it is!! My daughter is going to buy some after tasting mine!!