Fish Seasoning
Overview
This is a dry spice rub for fish, and it belongs to no particular cuisine. Paprika, thyme, oregano, garlic powder, onion powder, salt, black pepper and cayenne is a broadly Western seasoning profile, and the source claims no country for it. That is worth stating plainly on a platform documenting African food, because Africa has a great many specific fish seasonings that this is not. Nigerian fish is seasoned with blended pepper, ginger and stock cubes. Senegalese fish carries rof, a stuffing of parsley, garlic and chilli pushed into slashes in the flesh. Moroccan fish is marinated in chermoula, built on coriander, cumin, paprika and preserved lemon. Any of those would be the regional answer to the question this recipe is asking. What is here is a competent all purpose blend, useful for grilling, baking or pan frying, and it keeps for months in a sealed jar. It is filed under Worldwide Recipes rather than presented as African, since inventing a heritage for a paprika and oregano rub would be exactly the kind of claim this archive should not make.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Gather all the spices and seasonings.
- 2
In a small mixing bowl, measure out the paprika, dried thyme, dried oregano, garlic powder, onion powder, salt, black pepper and cayenne pepper.
- 3
Mix thoroughly with a spoon or whisk until fully combined.
- 4
Transfer to an airtight container or spice jar and seal tightly.
Africook’s Notes
Personal notes from Deborah Olayiwola- Rub it on dry fish. Any surface moisture turns the blend to paste and it will not adhere or crisp.
- Season shortly before cooking rather than hours ahead. The salt in the blend draws moisture out of the flesh if left on too long.
- Smoked paprika in place of sweet paprika changes the character considerably and suits grilled fish particularly well.
- Halve the cayenne for a milder blend, or leave it out entirely and add heat separately at the table.
- Stored airtight in a cool dark place it stays good for several months, though it fades gradually after about three.
Reviews
5 reviews
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Franchement, 1/2 teaspoon of cayenne pepper is far too mild for us! I had to triple the cayenne and add a bit extra garlic powder before rubbing it on red snapper to serve with my pondu. Found all the dried herbs at Mega Mart here in Silver Spring, quick to mix in a bowl. C'est bon overall.
Mireille, you are very right o! Half a teaspoon of cayenne for fish seasoning is far too weak. I always double the pepper and garlic myself, especially for red snapper. That mild rub cannot stand up to rich pondu at all sha.
Used this spice blend on tilapia last night. Since I ran short on cayenne after making berbere last week, I bought extra paprika at the Habesha market in Columbia City and threw in a tiny pinch of mitmita instead. The thyme and garlic powder combo smells so good when the fish hits the pan, went nicely with injera.
Herh, half teaspoon of cayenne pepper only? That one is for children oo! I mixed the paprika, thyme, and onion powder as written, but I had to add ginger powder and much more pepper before rubbing it on my fried tilapia. The oregano gives a nice smell paa, but the heat is too weak as stated.
Doubled the oregano and thyme to rub onto sea bass fillets before pan frying. Reminds me a bit of prepping a dry tandoori masala rub, though the garlic powder and onion powder give it a much sweeter flavour once the spices bloom in the hot oil. Easy to store in a glass spice jar too.