Spicy Blackened Flounder




Introduction: Spicy Blackened Flounder

About: Eric J. Wilhelm is the founder of Instructables. He has a Ph.D. from MIT in Mechanical Engineering. Eric believes in making technology accessible through understanding, and strives to inspire others to lear...

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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Step 1: Grind 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.

Step 2: Wash Fish

Wash the fish filets under cool water and pat them dry with paper towels.

Step 3: Coat Fish in Spices

Put the spices in a bowl and coat both sides of the fish filets.

Step 4: Heat Up Oil

Heat up oil in a pan and grate in some garlic. When the garlic starts to simmer, dump in a few spice-covered fish filets.

Once they are cooking, flip the filets only once and try not move them around the pan too much. You want the spice to get cooked onto the fish and stay put.

Step 5: More Fish

Once you've cooked the first batch, add more garlic and repeat.

Step 6: Serve

Serve the hot fish with something refreshing and cool, like watermellon.

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    2 Discussions


    12 years ago on Introduction

    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.


    13 years ago

    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