Anybody got a good recipe for blackened fish. Seasonings? Usually batter and drown in hot oil but wanting to try something different for a change.
Paul Prudhome’s Blackened Redfish Magic is what I use - you can get it from any grocery. I melt butter (use the real stuff!) to dredge the redfish filets in and then coat the filets with the redfish magic seasoning (use the amount of your liking!) Cook filets on the outside cooker in a HOT cast iron skillet in more melted butter 'til done!
We like to have blackened redfish with red rice and cole slaw. Hopefully, Jack will bring some home today as he’s out fishing now. YUM!
31 Contender
Carolina Skiff J16
Paprika (will be double the other ingredients) and equal parts Red Pepper, Salt, Onion Powder, Black Pepper, Garlic Pepper, White Pepper and Oregano.
Roll fish in melted butter then in blackening seasoning.
Cook on super hot cast iron skillet (heat the skillet in oven at about 500 to get to temp, then put it on wide open burner or grill. Be careful as the skillet will be HOT. Use double pot holders.) Wait until crust is formed on one side before flipping, and only flip once. Be sure to use a spatula to avoid “breaking” crust.
It is much better to do this outside, as it will smoke like a bastard.
“Rasta don’t work for no CIA”…Bob Marley
Is there a formula as to how long to cook it on each side at the high temp to get it to cook all the way through?
My recipe is identical to h20gul. Only about 3-5 minutes on the first side and no more than 3 minutes on the other side. Definietly outside on a grill using a cast iron skillet. We use the pieces for fish tacos (slaw made with red cabbage,shredded carrots and apple cider vinegar and sugar).
My kids like a variation without the heat. So for them I do exactly the same but use Cavender’s Greek seasoning instead. I prepare almost all my fish this way: trigger, sheepshead, trout, flounder (I prefer fried whole).
“Unless you have a ritual for getting your tackle box ready, no one will regard you as a serious fisherman”