Thursday, November 24, 2011

Blackened Fish and Spicy Slaw

I have adapted my Cajun seasoning & slaw dressing recipes from the original Ruby Le Bois’s Cajun & Creole Cuisine Cookbook.

Cajun Seasoning
1 tsp Garlic Salt (or Chicken Stock Powder)
2 tsps Paprika
¼ tsp Chilli powder (hot)
¼ tsp Dried Oregano
Pinch of sugar
Black pepper

Put all ingredients in a small jar and shake – if there is any left over, it will keep for weeks.  Rub the mixture on both sides of the fish (we use about 4-500 grams or 3 snapper fillets). Heat you frying pan without oil on medium high heat. Pour a little bit of oil on the fish before pan frying them – add a little bit more oil if you need to. When both sides are cooked and well brown, add little cubes of butter on the fish, wait a few seconds for the butter to melt before plating.

Spicy Slaw Dressing
2 tbs good quality mayo
1 tbs sour cream
¼ tsp Dijon mustard
A dash or two of Sri Racha Chilli Sauce or Tabasco Sauce
A squeeze of half lime or small lemon
Black Pepper

Mix the above together until well combined – this will be your dressing for coleslaw. We use ¼ savoy cabbage (sliced), 1 carrot (grated) and 1 spring onion (diagonally sliced’ very thinly) with this dressing.

Bon Appétit

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