Description
A flavorful homemade fish seasoning blend perfect for enhancing any fish fillets, paired with a simple pan-fried butter cooking method that results in golden, tender fish fillets with an optional rich butter sauce.
Ingredients
Scale
Seasoning
- 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
Fish and Cooking
- 750g (1.5 lb) fish fillets, skinless and boneless (e.g., flathead)
- 45g (3 tbsp) unsalted butter
- 30g (2 tbsp) extra unsalted butter for drizzling (optional)
Instructions
- Make Fish Seasoning: In a bowl, combine celery salt, black pepper, smoked paprika, mustard powder, mace, allspice, ground clove, ginger powder, cayenne pepper, and ground cardamom. Mix thoroughly and store in an airtight container. This seasoning quantity is enough for 750g fish.
- Season the Fish: Sprinkle the prepared seasoning generously over both sides of the fish fillets. Lightly rub to evenly coat the fish with the seasoning blend.
- Cook First Batch: Melt 30g (2 tbsp) unsalted butter in a large non-stick skillet over medium-high heat. Add half of the seasoned fish fillets and cook until golden on each side, approximately 3-4 minutes per side depending on thickness. Remove cooked fish to a plate.
- Cook Remaining Fish: Melt the remaining 15g (1 tbsp) unsalted butter in the skillet and cook the remaining fish fillets the same way until golden and cooked through. Remove fish to the plate.
- Rest the Fish: Let the cooked fish rest for 3 minutes to allow juices to redistribute for optimal tenderness.
- Prepare Extra Butter Sauce (Optional): Add the optional 30g (2 tbsp) extra unsalted butter to the skillet over medium heat. Melt until foaming and lightly bubbling, then drizzle the warm butter sauce over the rested fish fillets when serving.
Notes
- The seasoning blend keeps for months stored in an airtight container, making it convenient for future use.
- Adjust cayenne pepper quantity based on your preferred spice level.
- Use skinless, boneless fish fillets like flathead for best results, but other white fish fillets work well.
- Cook the fish in batches to avoid overcrowding the pan, ensuring even golden color and proper cooking.
- Resting the fish before serving helps retain moisture and improves texture.
- The extra butter sauce is optional but adds a rich flavor that complements the seasoned fish beautifully.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Australian
Keywords: fish seasoning, pan-fried fish, homemade seasoning, easy fish recipe, buttery fish, seafood seasoning blend
