Title: Blackening spice mix
 Categories: Prodigy, Cajun
      Yield: 1 /4 cup
 
      1 tb Paprika
  2 1/2 ts Salt
      1 ts Onion powder
      1 ts Garlic powder
    3/4 ts White pepper
      1 ts Cayenne pepper
    3/4 ts Black pepper
    1/2 ts Thyme
  1 1/2 ts Oregano
 
  If you do not have the facilities to blacken the fish outdoors,
  preferably on a butane crab boiler, merely melt some butter, dredge
  your fish, chicken or meat with the above and saute in butter in your
  kitchen. You will not get your pan white hot as you must do outdoors,
  but it will be tasty. This process is called "Bronzing". When you
  blacken, you must get a heavy black iron skillet white hot so that
  when you put the butter in and the fish, it chars and takes only a
  minute or 2 on each side. This produces tons of smoke. I did it in my
  house to see what would happen and my neighbors thought my house was
  on fire. You MUST have a strong commercial exhause like restaurants
  have to do this in your kitchen.