Blackened Yellow Perch

8 tablespoons butter5 tablespoons paprika1 tablespoon chile powder2 teaspoons onion powder1 teaspoon thyme1 teaspoon oregano1 teaspoon white pepper1 teaspoon black pepper1 teaspoon cayenne1 teaspoon salt2-3 pounds whole perch, grilled and gutted (leave heads on) 1/2 cup vegetable oilMelt butter in an iron skillet and transfer it to a bowl. Combine all seasonings in a separate bowl. Dip the perch into the butter; rub with the blackening mix to coat.Over hot coals, heat the vegetable oil in the same skillet. Carefully lay the fish in the skillet and stand back; they'll hiss and smoke like the devil. Cook 2-4 minutes, turning the fish every minute, until they're blackened on the outside and a fork shows them flaky white on the inside.Serves four.Cook's note: Mix the spices at home in a re-sealable plastic bag.Nutrition values per serving: 560 calories, 33 g fat (16 g saturated), 7 g carbohydrates, 2 g fiber, 57 g protein, 315 mg cholesterol, 921 mg sodium."The Great American Camping Cookbook" by Scott Cookman (2007 Broadway, $17.95)