Fish Seasoning (great all-rounder) Recipe

An excellent Fish Seasoning is a straightforward solution to make any fish scrumptious – quick! This spice rub combine is predicated on Outdated Bay Seasoning and is a mixture of spices for fish that works very well collectively. I’ve used flathead fillets at this time, however it may be used for any fish appropriate for pan frying.

This is perhaps “simply” a easy recipe for a spice combine, but it surely’s wonderful one to know due to its versatility and can serve you for years to come back. It’d even find yourself being THE seasoning for fish you find yourself utilizing endlessly extra!!!

This combine is predicated on the substances printed on Outdated Bay Seasoning tins. Outdated Bay Seasoning is a basic American spice mix that’s been round for greater than 70 years. It was initially created for seasoning prawns (shrimp) and crab however has developed over time into an all-purpose spice, used with every little thing from corn and chicken to potatoes and seafood.

Somewhat than being a direct copycat of Outdated Bay, I’ve tweaked this spice combine barely to make it most ideally suited for fish. No less than, to my tastes!

Listed here are the spices that go into this Fish Seasoning combine, primarily based on Outdated Bay Seasoning as talked about earlier. Loads of substitutions listed under.

Right here’s transient description on a number of the much less widespread spices, plus substitution choices.

• Celery salt (key ingredient) – That is the salt base for this spice combine for fish. It’s a flavoured salt constructed from mixing floor celery seeds with salt. Although it doesn’t style or scent like something particular out of the bottle, it’s bought sparkle! When a part of a seasoning, it provides a refined further layer of savoury flavour.

  In reality, celery salt is without doubt one of the “secret substances” in issues like KFC seasoning and Outdated Bay. You’ve in all probability had it in additional dishes than you realised when consuming snack meals or at eating places.

  It’s widespread lately, simply discovered within the spice aisle of grocery shops. Substitute with extraordinary salt, or make your individual celery salt utilizing celery leaves (see recipe notes);

• Mace – It is a spice utilized in Outdated Bay Seasoning which is why it’s made its method into this recipe! Derived from the nutmeg tree, it tastes a bit like nutmeg and allspice. We solely use a bit so it’s not a key ingredient (1/8 tsp out of 4 tsp of whole Fish Seasoning). Substitute with nutmeg, allspice, and even pumpkin pie spice;

• Mustard powder – Substitute with 1/4 tsp ginger powder;

• Smoked paprika – Substitute with plain paprika;

• Allspice – Substitute with blended spice;

• Clove – Substitute with nutmeg or blended spice;

• Ginger – Substitute with extra mustard powder;

• Cayenne – Substitute with pure chilli powder;

• Floor cardamom – Substitute with equal elements cinnamon plus nutmeg.

I’ve used flathead on this recipe. The great thing about this fish seasoning is that it’s an ideal all-rounder that may work with nearly any sort of fish that’s appropriate for pan-frying. This contains:

• White fish fillets – any;

• Salmon, trout, swordfish;

• Tuna (cooked uncommon, like this)

• Skinless and boneless fish fillets work greatest right here. The seasoning is sweet on fish pores and skin too, however I simply assume it really works higher on the flesh;

• Pan-frying is one of the best cooking technique. The direct warmth cooks and rounds out the spices, whilst you get beautiful caramelisation on the fish;

• Oven-roasting gained’t actually work. It’s because you’ll be able to’t depart fillets in lengthy sufficient to cook dinner the spices by means of, ie. you find yourself with uncooked spice flavour which isn’t that nice;

• End the fish in oven you probably have thick fillets. When you’ve got very thick fish fillets, say > 2.5cm / 1″ thick, it’s greatest to complete within the oven. So, firstly pan-fry to get beautiful color on the floor, then pop the pan right into a 180°C / 350°F oven for five minutes or so till they’re cooked by means of.

The great factor about this seasoning is that you could add a dab of butter into the pan on the finish so it mixes in with the spices and you’ve got your self a beautiful flavoured butter sauce to drizzle over your fish!

1. Make spice combine – Combine the substances in a small bowl. This may hold for a few months in an hermetic container. The recipe makes 1 batch of seasoning which is sufficient to season fish for 4 individuals;

2. Sprinkle on fish fillets – Sprinkle on each side of the fish, then frivolously rub to unfold along with your fingers;

3. Pan fry – Pan fry fish in just a little butter till golden on each side; and

4. Relaxation fish – Relaxation fish for 3 minutes earlier than serving. That is a vital step with any protein you cook dinner to permit the juices within the flesh to redistribute and settle again into the flesh. This manner, the juices find yourself in your mouth the place they belong, as a substitute of working out everywhere in the plate once you lower into the fish!

It is a nice spice combine to make up an enormous jar of and hold within the pantry on standby. It ought to hold for two to three months, supplied the spices you utilize are recent.

To make use of, enable 1 teaspoon per commonplace serving of fish which is 160 – 180g / 6oz per particular person.

I do know I’m promoting this seasoning combine recipe as a spice rub for fish. However actually it’s is a good all-rounder too that can be utilized for any cooked seafood dishes. Listed here are some concepts:

• Shrimp / prawns – Sprinkle then pan fry in butter;

• Lobster / crayfish – Sprinkle then broil / grill with just a little melted butter or olive oil;

• Fish kebabs – Minimize fish items into cubes, sprinkle with seasoning then thread on to skewers. BBQ or cook dinner on range;

• Sprinkle just a little on any fish or seafood soup, stew or pie.

Like to know what you assume if you happen to give this a go! – Johnsat x

Fish Seasoning (great all-rounder) Recipe

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Serves: 4 Prep Time: 5 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 265 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp celery salt (or 3/4 tsp salt]
• 1/4 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp mustard powder
• 1/4 tsp mace
• 1/4 tsp allspice
• 1/8 tsp ground clove
• 1/8 tsp ginger powder
• 1/8 tsp cayenne pepper (or pure chilli powder)
• 1/8 tsp ground cardamom
• 750g / 1.5lb fish fillets , skinless, boneless (I used flathead, Note 2)
• 45g / 3 tbsp unsalted butter
• 30g / 2 tbsp Extra unsalted butter – for drizzling (optional)

Instructions

1. Fish Seasoning: Place ingredients in a bowl and mix to combine. It will keep for months in an airtight container. This quantity is enough for 750g / 1.5lb fish (serves 4 people)
2. Season fish: Sprinkle Seasoning on both sides of fish. Lightly rub to spread Seasoning.
3. Cook fish in two batches: Melt 30g / 2tbsp butter in large non-stick skillet over medium high heat. Cook fish until golden on each side (see Cook times below). Remove to a plate.
4. Cook remaining fish: Melt remaining butter in skillet and cook remaining fish.
5. Rest: Rest fish for 3 minutes before serving with extra butter sauce (see next step).
6. Extra butter sauce (optional): Add extra butter into pan over medium heat and melt until foaming. Drizzle over fish when serving.

Notes

FISH COOKING TIMES:
Rule of thumb: Two minutes each side for every 1.25 cm / 0.5″ thick fillet. So a 1.25cm / 0.5″ thick fillet will take 4 minutes in total.
Fish should flake easily – this means it is cooked.
Internal temperature of cooked fish:
55°C / 131°F for white fish – this gives a medium result, with no rare or raw flesh, and the fish at optimum juiciness
50°C / 122°F for salmon (medium-rare)
Very thick fillets: For fish > 2.5cm / 1″ thick, pan sear until golden then finish in oven (keep in pan) at 180°C/350°F until it reaches cooked internal temp. 
Salmon and trout: OK to pan-fry fully (ie. without an oven to finish) as they have higher fat content. Cook for 3 minutes each side as a good rule of thumb (for the thicker parts).
1. Substitutes for spices:
Celery salt – 3/4 tsp kosher / cooking salt, or make your own (Note 3)
Mustard powder – 1/4 tsp ginger powder*
Smoked paprika – plain paprika
Mace – nutmeg or all spice
All spice – Mixed spice
Clove – nutmeg or mixed spice
Ginger – more mustard powder*
Cayenne – pure chilli powder
Ground cardamom – equal parts cinnamon plus nutmeg
* These doesn’t taste similar but are suitable alternatives for a different flavour sub that works here.
2. Pan-fried fish – best to be fish up to around 2 – 2.25cm / 0.8 – 0.9″ thick. If much thicker, finish it off in the oven at 180°C/350°F.
Skinless is better as the rub is best on flesh rather than skin. But it works just fine on skin too.
Fish fillets purchased from fish mongers should always be boneless. Check with them when you buy it to ensure your fish is pin boned (for typical retail fish stores, this service is built into the price).
3. Celery salt: This is an excellent substitute for plain salt, adding an extra layer of savoury flavour into any dish. It’s the “secret ingredient” in things like KFC, Old Bay, and is used in restaurants. Just use in place of ordinary salt in any savoury dish.
Celery salt recipe: Mix equal parts celery powder + salt.
To make celery powder, spread celery leaves on a baking tray in a single layer. Bake at 180°C/350°F for 20 – 30 minutes until fully dry. Then grind into fine powder using tool of choice (spice grinder, mortar and pestle). The result is celery powder. 1 cup celery leaves yields ~1.5 tablespoons celery powder.
Alternatively, 1.5 tsp celery seeds when ground will yield 1 tsp celery powder.
4. Nutrition includes white fish fillet.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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