Ingredients
• 1 1/2 tsp. cayenne pepper
• 1 1/2 tsp. paprika powder
• 3 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. white pepper
• 1/2 tsp. black pepper
• 1/2 tsp. oregano
• 1/2 tsp. thyme
• olive oil
• 1/4 lb butter (1 stick)
Mix all the dry ingredients thoroughly to form the blackening mix. Rub 3 or 4 single/serving fish fillets with the olive oil and dust with the blackening mix. Heat a cast iron skillet to nearly red hot. Drop one-half of the stick of butter into the pan. Immediately place the fillets in the pan which should be cooked for no more than 2 minutes per side. Add additional butter after turning if needed. It is recommended to cook blackened fish outside because of the amount of smoke that is generated.
Alternate method for inside cooking. It will still generate quite a bit of smoke. Use any type of skillet, preferably with a non-stick finish. Place the pan on the burner set on high and add one-fourth of the stick of butter. Wait until the butter turns dark brown, nearly black. Then, put in 2 or 3 prepared fillets. Cook about 2 minutes per side maintaining high heat. If more remains to be cooked, add more butter and allow the butter to turn dark brown once more before placing the additional fillets in the skillet.
Bass are toys. Gills and Trout are food. There is a fine line between fishing and standing on the shore looking like an Idiot 
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