Chef Paul Magic Seasoning Blends Blackened Steak Magic | Bold Flavor for Steak & Beef | Gluten-Free Seasoning for Grilling, Roasting & BBQ | Spice Blend with Garlic & Chili | 20 oz (Pack of 1)

Best seasoning for fish I have ever used . Excellent price for large quantity.

This is a fantastic product. I use it for my family's favorite fried chicken recipe. Everyone thinks it's my Mom's recipe and I can't convince them that it's not. It's affordable too. The can is large, but I always keep a 2nd can in the pantry so I never get nervous about running out. This same product in small jars in grocery stores is expensive, but the cans here are huge at a very good price. Not spicey hot, but very flavorful.

Flavorful This seasoning takes out all the work and expense of creating your own seasoning. I only use this now when baking, roasting, frying chicken. I know will have flavorful chicken everytime. I purchase this large container because I use it so much.

Depending on your taste, this may be the best of the best overall spice you’re gonna find on the market for the price.

I was first introduced to this on a girls trip to Charleston, SC. We all went out for breakfast and I ordered a side dish of hash browns and loved the taste of them. So I bee lined to where the cooks were and asked them what spices they used to make the hash browns taste so good. They brought our this tub of seasoning and showed me. I have been hooked ever since.

Chef Paul’s Blackened Redfish Magic is hands down one of the best Cajun seasonings I’ve ever used. It adds rich, smoky, perfectly balanced flavor to everything from fish and shrimp to chicken, papas, and even pasta. The blend has just the right amount of heat without overpowering the dish. I also appreciate that it’s gluten-free and contains no MSG. The 24 oz canister is generous and lasts a long time. If you enjoy bold, authentic Southern flavor

This is simply the best blackened fish seasoning that you can buy, bar none. Let me tell you a quick story. I grew up living quite literally on the coast of Maine, the back yard of my parents house is on the ocean. I've eaten a LOT of fresh fish, I mean a LOT. Fish is one of my favorite foods, and blackening is my favorite method of cooking it. When I travel, I always try regional/local blackened fish to see how they are. From the shallow flats of the Florida Keys, to the outer banks of North Carolina, to the freshwater fish of the Great Lakes, to the Pacific waters off Seattle, back to the Cape Cod bay, and back up to Maine, I have not found a better blackened fish seasoning. My approach: Get a nonstick pan heated up (outdoors only!) to a good hot temperature (not quite full blast on a gas burner) Lay a thin whitefish out on a tray covered with wax paper Melt butter in a small dish, then brush on fish so fully coated on the side facing up Sprinkle blackened fish seasoning over fish until thoroughly coated. I generally cover it completely, as I like when the seasoning crisps up Lay fish coated side down in the pan It'll sizzle and pop as it cooks, add a teaspoon or two of butter to the pan, aside the fish (can be hard, it will melt), so things don't dry out Brush the bare side of the fish with butter as the seasoned side cooks Sprinkle blackened fish seasoning over this side of the fish until thoroughly coated After about 90 seconds, or until the fish is cooked about halfway through, flip the fish onto the uncooked side. Add a little more butter as needed so the pan doesn't get dry After about 90 more seconds, the fish should be cooked. You can test by pressing with the end of the spatula. If it flakes apart, you're good, if not, give it a bit more time. Once it's flakey, remove from pan, enjoy! The seasoning doesn't truly "blacken" with mid/high(75%) level heat like this, but it will turn a brown color. If you run the burner on high it will truly blacken, which is also good, but makes a lot more smoke, and not everyone likes the taste (I do though!). Cook time is lower if you do that. The way I describe above will keep the fish moist (thanks butter!), and it won't be overcooked.

Always amazing and happy to find this large of a size. Great price point.

Been using this product for over 15 years for blackening steaks, chicken and fish. It's a great seasoning for anything that you want a flavour boost. Highly recommended.

Fast shipping...arrived as expected.

This seasoning is amazing. I use it on almost everything

A large container able to be used for many meals, perfect for blackening fish and chicken.Tastes great for fish done Prudomme style

Let me be clear... These spices are DELICIOUS! So my mom gave me a bottle of this when I was visiting the USA. I figured this would just another lame gift that I would never use. Who ever uses up a whole bottle of spices? But I used the small bottle up in less than three months. I'm not a fish person. It's okay, but I never went out of my way to make it. But now I make it all the time. My only caution is the price. So I got this when it was like 44 pounds. Not sure I'd pay more than that. This is approximately 11 small bottles of what you can get in America, which go for about $4 a piece, so the price of 44 is fair. Not sure about 60 quid. But this is a fantastic spice if you want to turn plane cod into a delicious meal. Also, it goes great with the Nando Peri Peri Mayonaise!