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This is the kind of dish that once you're done eating the fish, you'll lick your plate and the serving plate clean. Works equally well with catfish.
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Signing UpStep 1Grind spices
Place all these spices in a motar and pestle:
4 tsp paprika
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
0.5 tsp salt
1 tsp white sugar
0.25 freshly ground black pepper
0.5 tsp crushed chili peppers
0.5 tsp cayene pepper
Change up the ingredients to suit your tastes or make double to handle more fish filets. The amount above will cover about 4 large filets. If you keep the ratio of paprika to any other individual spice at 4:1 it will work great.
Crush and mash all the spices together with a motor and pestle. This increases the surface area of the spices and helps release more flavor, but isn't required for success. Mash the spices until they look like the image.
4 tsp paprika
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
0.5 tsp salt
1 tsp white sugar
0.25 freshly ground black pepper
0.5 tsp crushed chili peppers
0.5 tsp cayene pepper
Change up the ingredients to suit your tastes or make double to handle more fish filets. The amount above will cover about 4 large filets. If you keep the ratio of paprika to any other individual spice at 4:1 it will work great.
Crush and mash all the spices together with a motor and pestle. This increases the surface area of the spices and helps release more flavor, but isn't required for success. Mash the spices until they look like the image.
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Jun 7, 2007. 4:17 PMVendigroth
says:
it's ten to eleven at night as i'm reading this, and i've been overcome by an incredible urge ot eat everything even vaguely organic that i can see. My monitor. The rudiments of the K'nex gun i've been tinkering with for the past few days. My hands. Someone else's hands. A quartz crystal i've been playing with. The list goes on.
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Dec 29, 2006. 4:52 AMshibby
says:
Very nice. As a former cook (I specialize in fish) all I can say is PERFECT. I made this 2 hours ago and I'm still licking my fingers. I made it out of mini Mediteranian "Solfish" which is flounder. The outcum was crispy little peices (fish stayed whole). Only thing I would do different, is remove the garlic from first batch when starting the second one. Garlic tends to burn rather quickly and has an awful bitter flavor when this happens. You might even want to remove the oil. Adam
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