Whilst we're on the subject …

...of fish – inspired by the cookery class I took at Charleston Cooks! - after returning home I wanted to try and replicate the Lowcountry blackened seasoning.

Here are the results of my endeavours :

Blackened fish in the UK usually means a base ingredient of

balsamic vinegar or a teriyaki sauce. In the USA blackened

seasoning is very much part of the Lowcountry style of

cooking.

Blackened Seasoning

2 level tsps paprika

4 tsps dried thyme

2 tsps onion powder

2 tsps garlic powder

1 tbsp granulated sugar

2 tsps salt

2 tsps black pepper

½ tsp cayenne pepper

1 tsp sumac

1 tsp oregano

¾ tsp ground cumin

½ tsp nutmeg

Place all the above in a jar, shake and store in a cool dark place. Use for fish, chicken or seafood.

Blackened Cod

Allow 110-150g cod per person and cut into portions – it depends on the size of the appetites.

Using kitchen roll, pat the fish dry.

Coat the fish heavily on both sides with the seasoning.

Heat a frying pan over a medium heat. When the pan is hot, add either vegetable or rapeseed oil enough to cover the bottom of the pan.

When the oil is hot add the fish to the pan. Cook until the spices have blackened on the bottom, cooking times will vary according to the thickness of the fish.

Turn the fish and allow to cook through, reduce the heat as necessary.

Serve on a bed of samphire with baby new potatoes.

Samphire is a sea vegetable – there are two types, marsh and rock. It's similar to baby asparagus and is crisp and salty to taste. Wash thoroughly and then steam.

If you like gutsy flavours then this is the seasoning for you!