Fillets of any firm fleshed fish
1 tbsp. of crushed oregano
2 tbsp. of paprika
3 cloves of garlic, crushed
1 tsp. ground black pepper
Optional, hot pepper or Tabasco sauce
Oil
Salt
Juice of 1 lemon or lime

Mix all ingredients (except fish) together. Use enough oil to make a thickish consistency (about 3 tablespoons). Wash and fry fish and cover with sauce on both sides. Leave fish to marinate in the sauce for at least an hour. Heat a heavy frying pan to high temperature. Pour in a teaspoon of oil which should smoke freely. Put the fish into the pan. They will cook and blacken quickly. Baste the fish while cooking with the remaining sauce and more oil. Turn the fish once and cook on the other side. Baste the fish again with oil sauce. The object of this cooking is to cause the fish to be crusty on the outside while still moist and tender inside. you can only do this by using a high temperature and continually basting. It makes a lot of smoke so keep windows and extracter fans working. Squeeze more lemon on fish before serving.

Serve with rice or baked potatoes and some kind of vegetable stew or maybe gumbo. Real cajun recipes use butter (lots). Read Paul Prudhomme's book for the Real McCoy.