I’ve been blackening fish and other proteins since the mid-eighties when there were no such seasonings on the market. Now, you can purchase Chef Paul Prudomme’s Blackened Redfish Magic in 2 oz. containers for $3.50. Or, in true Chabernet style, you can make a bulk seasoning and shake it up with your own additions and substitutions.
My large batch recipe below yields approximately 24 oz. for a retail value of $42.00, a real necessity at our house where my wife prefers her fish blackened and her wine – Chabernet.
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Bulk Blackening Seasoning Recipe
- Yield: 24 (100+ Servings)
- Prep: 15 mins
- Cook: 5 mins
- Ready In: 30 mins
Blackening spice directions and ingredients plus details on blackening fish in a hot skillet.
- 1/4 Cup Dried Oregano
- 1/4 Cup Dried Thyme
- 1/4 Cup Dried Basil
- 1/4 Cup White Pepper
- 1 Cup Paprika
- 1 Cup Garlic Powder
- 1/2 Cup Onion Powder
- 1/8 Cup Ground Cumin
- 1/8 Cup Garam Masala
- 1/4 Cup Cayenne Pepper
- 1/4 Cup Smoked Salt
- 1/4 Cup Black Pepper Fresh Ground
- 1/4 Cup Brown Sugar Light Brown
- 1/2 Cup Furikake with Wasabi
- You may substitute Kosher Salt for Smoke Salt, but you’ll want something else smoked like the Paprika. Feel free to add more Indian zing by toasting some coriander and cardamom. Also, Turmeric is an interesting addition of both color and flavor.
- Store your seasoning in the freezer using a Zip Lock Freezer bag or an empty Yogurt container. Be sure to use tongs to gently place the fish without splashing.
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As experienced cooks know, you’ll need to adjust the proportions as you multiply or divide the size of your batch. Happy seasoning!