Needing spice recipes for blackening fish.

Might be lazy, but the Paul Prudhomme's Seafood Magic available at any grocery store is what I always use for blackening.

I will likely get lambasted on FBD for not making my own spice mix but I have found that most every spice mix recipe seems to be close to or exactly what is in Tony C's.

BUT use the red "More Spice" mix and not the standard green can. The standard is 50% salt. The "more spice" is about 25% salt.

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I wouldn't use Tony's C's for blackening.

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I have to agree with Gris here. Blackening seasoning needs more herbs than what's in Tony's. I would use Paul's Blackening Seasoning or Emeril's Essence.

I mix Old Bay and Prudhomme's blackening seasoning. Make sure you throw them sliced urnges up on em.

good paprika is key, and what makes it black.
Add to it White pepper, black and red pepper to, plus whatever else you like. Dried herbs add complexity to the flavor like dill if fish and cumin if chicken. Plus dried thyme.

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Tried Paul Prudhomme's and it was alright...not bad.

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Pal Prudhomme's blackened redfish magic, I like this and use it a lot, but it does not have much heat or salt so I just add salt and red pepper