Blackened Fish with Sweet Potato Fries

Blackened is a classic Cajun preparation where fish (or other protein) is generously coated in a mixture of seasonings that, when added to a skillet of hot butter, becomes black. There’s no shortage of flavor with this treatment. Redfish and catfish are common, but walleye, or similar works, too. I avoid using smaller panfish, such as bluegill or crappie, because they can get lost in all the seasonings and may not hold up well in the pan unless you keep them on the bone.

Blackened seasoning can be made to taste. While this version does have some heat, it’s by no means the hottest. Adjust the amount of cayenne pepper to your liking. You can also double or multiply the recipe to coat more fish.

Sweet potatoes go deliciously well with the heat of blackened fish—it’s one of my favorite combinations. If you double the recipe, divide the potatoes between two cookie sheets. They won’t get crispy if the cookie sheet is too crowded.