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