A good Fish Seasoning is an easy way to make any fish delicious – fast! This spice rub mix is based on Old Bay Seasoning and is a combination of spices for fish that works really well together. I’ve used flathead fillets today, but it can be used for any fish suitable for pan frying.
A great fish seasoning spice mix
This might be “just” a simple recipe for a spice mix, but it’s excellent one to know because of its versatility and will serve you for years to come. It might even end up being THE seasoning for fish you end up using forever more!!!
This mix is based on the ingredients printed on Old Bay Seasoning tins. Old Bay Seasoning is a classic American spice blend that’s been around for more than 70 years. It was originally created for seasoning prawns (shrimp) and crab but has evolved over time into an all-purpose spice, used with everything from corn and chicken to potatoes and seafood.
Rather than being a direct copycat of Old Bay, I’ve tweaked this spice mix slightly to make it most ideal for fish. At least, to my tastes!
Homemade fish seasoning 
Flathead fillets sprinkled with homemade fish seasoning
Seasoning spices for Fish
Here are the spices that go into this Fish Seasoning mix, based on Old Bay Seasoning as mentioned earlier. Plenty of substitutions listed below.
Here’s brief description on some of the less common spices, plus substitution options.
Celery salt (key ingredient) – This is the salt base for this spice mix for fish. It’s a flavoured salt made from mixing ground celery seeds with salt. Though it doesn’t taste or smell like anything special out of the bottle, it’s got sparkle! When part of a seasoning, it adds a subtle extra layer of savoury flavour.
In fact, celery salt is one of the “secret ingredients” in things like KFC seasoning and Old Bay. You’ve probably had it in more dishes than you realised when eating snack foods or at restaurants.
It’s common these days, easily found in the spice aisle of grocery stores. Substitute with ordinary salt, or make your own celery salt using celery leaves (see recipe notes);
Mace – This is a spice used in Old Bay Seasoning which is why it’s made its way into this recipe! Derived from the nutmeg tree, it tastes a bit like nutmeg and allspice. We only use a bit so it’s not a key ingredient (1/8 tsp out of 4 tsp of total Fish Seasoning). Substitute with nutmeg, allspice, or even pumpkin pie spice;
Mustard powder – Substitute with 1/4 tsp ginger powder;
Smoked paprika – Substitute with plain paprika;
Allspice – Substitute with mixed spice;
Clove – Substitute with nutmeg or mixed spice;
Ginger – Substitute with more mustard powder;
Cayenne – Substitute with pure chilli powder;
Ground cardamom – Substitute with equal parts cinnamon plus nutmeg.
Fish to use with Fish Seasoning
I’ve used flathead in this recipe. The beauty of this fish seasoning is that it’s a great all-rounder that will work with virtually any type of fish that is suitable for pan-frying. This includes:
White fish fillets – any;
Salmon, trout, swordfish;
Tuna (cooked rare, like this)
Skinless and boneless fish fillets work best here. The seasoning is nice on fish skin too, but I just think it works better on the flesh;
Pan-frying is the best cooking method. The direct heat cooks and rounds out the spices, while you get lovely caramelisation on the fish;
Oven-roasting won’t really work. This is because you can’t leave fillets in long enough to cook the spices through, ie. you end up with raw spice flavour which isn’t that pleasant;
Finish the fish in oven if you have thick fillets. If you have very thick fish fillets, say > 2.5cm / 1″ thick, it’s best to finish in the oven. So, firstly pan-fry to get lovely colour on the surface, then pop the pan into a 180°C / 350°F oven for 5 minutes or so until they are cooked through.
How to use this Fish Seasoning
The nice thing about this seasoning is that you can add a dab of butter into the pan at the end so it mixes in with the spices and you have yourself a lovely flavoured butter sauce to drizzle over your fish!
Make spice mix – Mix the ingredients in a small bowl. This will keep for a couple of months in an airtight container. The recipe makes 1 batch of seasoning which is enough to season fish for 4 people;
Sprinkle on fish fillets – Sprinkle on both sides of the fish, then lightly rub to spread with your fingers;
Pan fry – Pan fry fish in a little butter until golden on both sides; and
Rest fish – Rest fish for 3 minutes before serving. This is an essential step with any protein you cook to allow the juices in the flesh to redistribute and settle back into the flesh. This way, the juices end up in your mouth where they belong, instead of running out all over the plate when you cut into the fish!
Keeps for months!
This is a great spice mix to make up a big jar of and keep in the pantry on standby. It should keep for 2 to 3 months, provided the spices you use are fresh.
To use, allow 1 teaspoon per standard serving of fish which is 160 – 180g / 6oz per person.
I know I’m advertising this seasoning mix recipe as a spice rub for fish. But really it’s is a great all-rounder too that can be used for any cooked seafood dishes. Here are some ideas:
Shrimp / prawns – Sprinkle then pan fry in butter;
Lobster / crayfish – Sprinkle then broil / grill with a little melted butter or olive oil;
Fish kebabs – Cut fish pieces into cubes, sprinkle with seasoning then thread on to skewers. BBQ or cook on stove;
Sprinkle a little on any fish or seafood soup, stew or pie.
Love to know what you think if you give this a go! – Nagi x
Watch how to make it
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Fish Seasoning – for any fish
Ingredients
Fish Seasoning (Note 1 for subs):
- 1 tsp celery salt (or 3/4 tsp salt]
- 1/4 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp mustard powder
- 1/4 tsp mace
- 1/4 tsp allspice
- 1/8 tsp ground clove
- 1/8 tsp ginger powder
- 1/8 tsp cayenne pepper (or pure chilli powder)
- 1/8 tsp ground cardamom
Fish:
- 750g / 1.5lb fish fillets , skinless, boneless (I used flathead, Note 2)
- 45g / 3 tbsp unsalted butter
- 30g / 2 tbsp Extra unsalted butter – for drizzling (optional)
Instructions
- Fish Seasoning: Place ingredients in a bowl and mix to combine. It will keep for months in an airtight container. This quantity is enough for 750g / 1.5lb fish (serves 4 people)
Seasoning and cooking fish:
- Season fish: Sprinkle Seasoning on both sides of fish. Lightly rub to spread Seasoning.
- Cook fish in two batches: Melt 30g / 2tbsp butter in large non-stick skillet over medium high heat. Cook fish until golden on each side (see Cook times below). Remove to a plate.
- Cook remaining fish: Melt remaining butter in skillet and cook remaining fish.
- Rest: Rest fish for 3 minutes before serving with extra butter sauce (see next step).
- Extra butter sauce (optional): Add extra butter into pan over medium heat and melt until foaming. Drizzle over fish when serving.
Recipe Notes:
- Rule of thumb: Two minutes each side for every 1.25 cm / 0.5″ thick fillet. So a 1.25cm / 0.5″ thick fillet will take 4 minutes in total.
- Fish should flake easily – this means it is cooked.
- Internal temperature of cooked fish:
- 55°C / 131°F for white fish – this gives a medium result, with no rare or raw flesh, and the fish at optimum juiciness
- 50°C / 122°F for salmon (medium-rare)
- Very thick fillets: For fish > 2.5cm / 1″ thick, pan sear until golden then finish in oven (keep in pan) at 180°C/350°F until it reaches cooked internal temp.
- Salmon and trout: OK to pan-fry fully (ie. without an oven to finish) as they have higher fat content. Cook for 3 minutes each side as a good rule of thumb (for the thicker parts).
1. Substitutes for spices:
- Celery salt – 3/4 tsp kosher / cooking salt, or make your own (Note 3)
- Mustard powder – 1/4 tsp ginger powder*
- Smoked paprika – plain paprika
- Mace – nutmeg or all spice
- All spice – Mixed spice
- Clove – nutmeg or mixed spice
- Ginger – more mustard powder*
- Cayenne – pure chilli powder
- Ground cardamom – equal parts cinnamon plus nutmeg
Nutrition Information:
Easy fish dinners
Life of Dozer
Daily update from the Golden Retriever Boarder while I’m on the Tassie food trail!
Nagi, this spice was a perfect rub for our freshly caught pink snapper. Will definitely be our favourite rub and loved the butter in the pan to make a bit of a dressing 💕
Yum, nothing like freshly caught fish Sharon!! N x
Hey Nagi hope you are well. Thanks for this new post. So grateful for your website. Will cook it in the future as I only made the “poor mans lobster” recipe 2 nights ago. Absolute delish – couldn’t get monk fish so bought blue eyed cod. End result was very similar. Served with the pea purée- mash and salad. Was delicious. Just want to say how appreciative I am of this free website with amazing cookery content. I’ve been on this website daily for over 2-3 years. There is not another website that I visit this frequently. It is my go too my comfort. You really are a god send for families and couples(me). I actually can’t believe your content is free. Both the videos and written copy are informative and give you the best chance of producing a delicious meal. I think it’s amazing that beginners can confidently cook of the instruction you give. Well done😘 I always eagerly await the new recipe. Tonight I coooked buttery rice and oven baked chicken breast. Really want to thank you for the Chinese take out recipes. I no longer order this in😛thanks to you I do it better. Safe travels back to Sydney #nagiisthebiz#gratitude
Delighted you like ‘my’ state. Come again & see/try our North Coast goodies. Truffledore? In Lower Barrington? Love anything fishy & will try this week.
Hi Cimmies, yes most definitely will plan another trip once the lockdowns ease!! Absolutely loved Truffledore & can’t wait to go back!! N x
Great spice mix!! Im going to try this I think I might even make my own celery salt. Goats are just the sweetest animals aren’t they(although the billygoat we had when I was a kid was areal brat😀)
I hope you give it a try and love it a try and love it Ailsa!! N x
You (and Sir Dozer) make me laugh and inspire me to get out of my boring comfort zone. Thank you!
😂 I love hearing this Tami! N x
I love fish. This will be a nice change. I usually fry salmon in butter or slow bake salmon w dijon and lemon or steam cod Chinese style. I will try this. I have everything but the celery salt. Seems like a must purchase 🙂
Domo Nagi. Dozer will be sooo happy to see you when you get back home!
Messaging you from way too hot Vancouver, Canada. Wish I was in Tassie. Enjoy!!!
Yum, both of those sound amazing Lesley – I’m sure you’ll love this way with fish just as much! What I’d give to be in the warmer weather right now, enjoy the heat 😁 N x
what an inspirational recipe. gonna rain but goin fishing any way will scale and slash sides rub inside and out and light up the grill. stay tuned “Good Eating”
Enjoy Joseph, I hope you catch something decent!! N x
We eat a lot of fish and I had been looking for something different and voila there it was just waiting for me. It’s very early morning so it will be dinner later tonight. I might even stop at the fishmonger and get something special. Your trip pictures and dialogue are amazing. Looks like Dozer is also having fun.
It was a winner Nagi and looks like it will be a rotation dish. Youngest son asked if it would be good on chicken and that got me wondering about pork? We are going to give it a try! Will keep you posted on that one. Thanks ever so much for the wonderful recipes and ideas.
Thanks so much Mary & I hope you love the fish recipe – keep me updated! N x
Nagi,
Will you be able to return home during lockdown?
Hope so….sure your beloved Dozer misses you like crazy!
Hi J, yes able to return thank goodness! N x
So glad to hear you’re safe…and sure Dozer is happy to haves you back too!
Hi Nagi – Looks interesting but a bit confusing. Is mustard powder a dry mustard or ground mustard seeds? Tnx!
Hi Sergy, mustard powder is a dry powder of ground seeds 🙂 N x
Mustard powder is ground mustard seed and is available in grocery stores with all of the other bottled spices.
Hello Nagi, thank you for all the wonderful recipes. Please could we have some recipes for using an AirFryer? Thank you. 😊
Hi Emma, feel free to pop any requests on my recipe request page although I’m sure a lot of my oven baked recipes could easily be converted to the air fryer too 🙂 N x
If I knew how to “convert them, I wouldn’t be asking!”. And how about, “thank you for your comment, did you know I have a Recipe Suggestion page…” Unsubscribe me. your ego is toooo big.
Emma, did you intend to wound Nagi with your comments? It’s you that has lost ground.
Why don’t you just try it yourself by experimenting with your air fryer? Jeez some people are truly hopeless!
In these trying times, it’s easy to forget who we truly are. We can practice patience, and kindness, in our thoughts, words, and deeds. You are invited, Emma, to re-interpret Nagi’s comment. She is informing you, and all the many readers, that there is a recipe request page. There was a smiley face and a kiss, as well, in her response to you. Probably, should a recipe request for an air fryer version be posted, she would test it, perfect it, and post it. Nagi is kind, generous, and thoughtful, and loves hearing from all her fans. But she is one, and we are hundreds of thousands! Keeping up with comments alone would be a full-time job. And I’d rather she and Dozer hang out in the kitchen testing, developing, perfecting, photographing, and describing these luscious foods for us, including air fryer options. Should you still wish to unsubscribe, you can adult that on your own and just go to the page an unsubscribe yourself. Self-service. Take care, stay cool!
Agree 100% ! You have put matters far more courteously than I was going to do !
Well said Christopher
Nagi – I am truly so pleased to have this recipe ! Honestly it will be tried as soon as my ordered fish fillets arrive and methinks will work a treat ! Largely European flavourings this time and I have not used mace for ages !! With more than a few States-side friends I have heard of Old Bay seasoning for ever, so . . . thank you !! Have been thinking of you a lot for the last few days hoping that you have not gotten ‘stuck’ in beloved Tassie under the current circumstances . . . . hugs . . .
Hi Eha, don’t worry I’m not stuck 😂 although I could think of worse places to be… I hope you try this one and love it – stay safe!! ❤️ N x
And you got to Fat Pig Farm . . . I am SO jealous I am not talking to you all night . . . sugar !!!