1 tbsp. paprika
1 tsp. onion powder
1/2 - 1 tsp. ground red pepper
3/4 tsp. white pepper
1/2 tsp. dried whole oregano
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. dried thyme

FISH:

Use 6 fish fillets, 1/2 inch thick (catfish, red snapper, mackerel, trigger, or flounder).

Dredge fish lightly in the seasoning mixture. If you like spicy foods, coat the fish more heavily; the thicker the seasoning coat, the darker and spicier the crust will be.