Homemade Seasoning for Fish

Some time ago I wrote about the different spice blends I have made with good results. I have written quite a bit about some of them before. My taco seasoning in particular has become popular.

We usually make our Christmas presents ourselves, and in recent years that has often meant different spice blends. This time we chose a seasoning for fish. I was reasonably pleased with the blend from the earlier spice-mix article, but felt it could be improved.

A better blend

The original blend contained salt, paprika, mustard seeds, garlic, chilli, dill and black pepper. The flavour was a little one-dimensional. I wanted more acidity to lift the flavour of the fish, along with something slightly unexpected.

After some testing, I left out the garlic. It disappeared among the other spices, and fresh garlic tastes far better than dried garlic anyway. For acidity, I considered dried lemon balm, but it proved difficult to find and I did not have time to dry it myself. I therefore settled on powdered citric acid. It is readily available in supermarkets, and the small crystals give the seasoning a pleasant sharpness.

Finally, the blend needed something to lift it a little further. I chose fennel seeds. They work well with the mustard seeds, and their mild liquorice flavour is particularly good with oily fish such as salmon.

By chance, I also used some of the seasoning in a tomato sauce for pasta. It worked surprisingly well; the small hints of liquorice really lifted the sauce.

Fish seasoning recipe

The recipe makes approximately 400 ml of seasoning. The exact volume varies according to how coarsely the seeds are crushed and the type of salt you use.

• 3 tbsp paprika
• 1½ tsp chilli powder, or to taste
• 3 tbsp dried dill
• 1½ tbsp black pepper
• 3 tbsp sesame seeds
• 4½ tbsp fennel seeds or anise seeds, coarsely crushed in a mortar
• 4½ tbsp yellow mustard seeds, coarsely crushed in a mortar
• 3 tbsp salt, preferably Maldon sea salt flakes
• 3 tbsp citric acid

If you use ordinary table salt instead of sea salt flakes, reduce the quantity slightly. Adjust the chilli according to how hot you want the blend. I prefer chilli that contributes some warmth and sweetness, rather than heat alone.

How to use the seasoning

The blend works well in a sauce for white fish, such as a butter sauce. You can also sprinkle it over the fish after cooking.

One of my favourite methods is to coat a cod fillet with a thin layer of olive oil and season it generously. Fry the fillet in a pan over medium-high heat, or bake it at 170°C for 10–12 minutes.