When I catch some trout to keep I usually just fry them, that has lead me to keeping less fish. What are some.good trout recipes y’all use? Redfish are delicious fried but I want somethin else. Nothing beats a fried flounder IMO so I’m stckin with that. What about sheepies? I really want some fresh fish tacos but other good recipes? Last time I had I pan sauteed it with cajun seasing over yellow rice, pretty darn good. Id like to get as many recipes as I can and post back with the results and pics!
Blackening is awesome. Best with YFT or other tunas but I am going to blacken some sheeps next time they decide to cooperate. Dolphin blacken nicely also. All you need is a hot hot cast iron skillet, heated on a gas burner stand, blackening seasoning and a little bit of butter. Don’t use your grandmother’s heirloom cast iron b/c the seasoning might burn off. I have a small 8’ lodge that I’ve dedicated to blackening. Outside cause when the fish hits the pan it smokes like crazy. 1 - 2 minutes per side depending on thickness.
I bet flounder would blacken well. Not sure on trout.
Here you go Yak…this guy does it right. He can’t pronounce “fillet” but he knows how to blacken. Have to disagree with the part about “no chance for sticking”…see how he runs the spatula under the fillets occasionally? You need to do that every so often to prevent sticking…otherwise, a good how-to. http://www.youtube.com/watch?v=JLLEmCNyflI
yakman…i love fried flounder as well, but another thing ive gotten down pretty well is stuffed flounder. bread both fillets with either mashed ritz crackers or your choice of bread crumbs…the italian ones work great too. pick out the meat from either a couple blue crab or a stone crab claw or two and add some finely chopped celery and onion. add an egg, some old bay or cajun seasoning, good amount of bread crumbs, then enough milk so the mixture could be formed into a patty if you were to make crab cakes. put 1 fillet down, cover with stuffing, then put the other one on top. if its a big flounder just use 1 fillet and cover with the crab stuffing. dont see why you couldnt substitute shrimp for crab either and it also works well for reds and trout. i served that to a friend of mine that “doesnt like fish” but said shed try it…the second portion she got was at least twice the size of the first baking at 375ish for 15-20 minutes gets it good and done…hope that helps!
Of course in the South frying is everything, and delicious as well, but Blue Runner is on to something. Some of the best fish I have ever eaten has been blackened. It’s easier to blacken fish that have a nice thick fillet ie Redfish, Dolphin, even Catfish. Any kind of panfish can be done, but is more difficult because of the delicateness (if that’s a word) of the fillet. Just use a good amount of oil/butter so it doessn’t stick and break apart. Also, you can blacken Shrimp. Put them on a stick, coat in blacken seasoning, and into the hot cast iron skillet they go. Ain’t nothing better than a blackened Shrimp Po’ Boy. Trust me, if done properly, way more flavor than frying. You can purchase blacken seasoning, or Google a good recipe for it and make your own. Most of you cooks on here proababaly already have all the spices. Making your own also lets you doctor it up to your own style.
A bad day fishin’ is better than a good day at work!
I like blackened fish - but I think it should be reserved for the fist that don’t taste all that good to begin with. Mahi is on of the best tasting fish swimming - salt, pepper and some Olive Oil, 350 oven - done deal. Same for BSB, Striper, trout, Hoo… Tuna is a bit of lemon, salt,pepper and some black and white sesame seeds - seared.
I prefer to let the fish flavor stand out vs being overspiced.
Thick fillets like reds or striper: some old bay seasoning (just a little bit) salt, pepper, oil or butter - under the broiler for a few min… put it on a fresh soft roll with some sharp cheese and tartar sauce. Yum.
Blue_Runner, I have a blackening mix you make yourself with a concoction of spices, the guy in that video is pretty confused when it comes to blackening fish, you blacken the fish not SCORCH it that’s what he did
Bragging may not bring happiness,
but no man having caught a large fish,
goes home through the alley.
-Anonymous
I like blackened fish - but I think it should be reserved for the fist that don’t taste all that good to begin with.
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Next time I get a good sized ladyfish…mmmmmmmmmmmmm. Seriously tho if that were the case I’d never blacken anything. I don’t keep any fish on my list that are rated not all that good to begin with. LOL
IMO - any of you that haven’t tried blackening, it is fun, different, and delicious. Try it and decide for yourself.
baking at 375ish for 15-20 minutes gets it good and done…hope that helps!