Intro: Spicy Blackened Flounder
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.
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.