The secret of this blackened flounder is that the fish cooks so quickly that it forms a crisp crust on the outside that holds in all the juiciness. Heat the skillet to smoking hot before adding the fish.
- 1 tablespoon paprika
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 6 flounder fillets, about 1/4 inch thick
- 1/4 cup olive oil
Preparation time 5mins
Cooking time 10mins
Combine paprika, parsley, salt, garlic powder, onion powder, cayenne pepper, black pepper, thyme and oregano in a small bowl and mix well.
Dip fish fillets in olive oil. Sprinkle both sides of each fillet with the paprika mixture.
Heat a cast-iron skillet over high heat until smoking. Arrange fillets in a single layer on the hot skillet.
Cook the flounder, turning once, until blackened, about 2 to 3 minutes per side. Serve immediately.