1. Prepare a blackening seasoning mixture by combining 2 cups of paprika, 1/4 cup of cayenne pepper, 1/2 cup of black pepper, 1/2 cup of white pepper, 1/4 cup of garlic powder, 1/4 cup of onion powder, 1/4 cup of dried oregano, and 3/4 cup of chili powder. Use the seasoning right away, or store it in an airtight container for up to six months. 00:31
2. To blacken, coat one side of a protein with the seasoning mixture, and coat the other side with oil. Heat a cast iron pan over high heat until it begins to smoke. Add the protein to the pan, spiced side facing down. Once the pan cools down slightly, add more oil as necessary for even cooking. Cook the oiled side briefly. Serve warm. 01:08
What You'll Need
- Cast iron pan
- Fish, chicken, or steak
- Oil for cooking
FOR THE SEASONING MIX:
- Paprika, ground (2 cups)
- Cayenne pepper, ground (1/4 cup)
- Black pepper, ground (1/2 cup)
- White pepper, ground (1/2 cup)
- Garlic powder (1/4 cup)
- Onion powder (1/4 cup)
- Oregano, dried (1/4 cup)
- Chili powder (3/4 cup)
Blackening is a cooking technique used in the preparation of fish and other proteins. The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. This technique was popularized by the famous New Orleans chef, Paul Prudhomme, in the 1970s, and is often associated with Cajun cuisine.
Chef Harold recommends using a cast iron pan for blackening as it retains heat better than other types of pans. To learn more about the benefits of cooking with cast iron, visit Chef Michael Gulotta’s “An Overview of Common Kitchen Pans” tutorial located at the bottom of the page.
For a traditional recipe that uses the blackening technique, visit Chef Harold’s “Genuine Blackened Redfish” tutorial located at the bottom of the page.