Cajun Blackening Spice

Best if on a cast iron skillet, OUTSIDE on a high flame. Inside, use a fan to deal with the smoke or turn off your smoke alarms. This crispy crust is seared on by the hot pan. Baltimore Sun

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1⁄2 cup salt
• 1⁄4 cup ground cayenne pepper
• 4  tablespoons fresh ground pepper
• 3  tablespoons paprika
• 2  tablespoons onion powder
• 2  tablespoons garlic powder
• 1 1⁄2 teaspoons dried thyme
• 1 1⁄2 teaspoons ground cumin

Directions

1. Mix seasonings together and store in air tight container.
2. To crust a fish or meat, chill the meat in frig;
3. pat it dry;
4. dredge in melted butter;
5. then dredge in the seasoning. (Some meals also benefit at this point by resting for 10 minutes before frying.).
6. Place it on the pan at the hottest temperature you can safely handle.
7. It makes surface contact for only minutes, so don't walk away, and persevere through the smoke.
8. If the fish/meat is thick, have a hot oven prepped to ensure the meal is cooked through, blackened on the outside and not simply burned.