re: Ways to cook specks other than frying?

I use prudhomme’s because he “invented” the method. It’s spelled out in his cookbook, which is what I use so I can’t fact check this against what it says online- but this looks close if not exact


1 tablespoon Paprika (preferably sweet)
2 ½ teaspoons Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Cayenne pepper (ground red pepper)
¾ teaspoon White pepper, freshly ground
¾ teaspoon Black pepper, freshly ground
½ teaspoon Dried thyme leaves
½ teaspoon Dried oregano leaves

I found that to be a lot more flavorful and less salt forward than premixed “blackening” seasonings. I feel like had I covered the filets in a premixed blend it would be entirely too much salt. Those are all spices I always have on hand, so measuring out and mixing in a ramekin and then covering the fish was a quick and easy process. It just tastes a little more pepper and herb forward, and the salt can be adjusted to taste which I think was his intent

Thanks for posting this.
I’ve been using the chef nino Caribbean blend for a change of pace, really works well for any seafood tacos, fish or shrimp),
I need to make my own mix like this though. We don’t like a lot of red pepper.
Thanks again

Ceviche