Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tell me about blackened fish?

That?

Don't burn it.

Tastes good, Richard

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Not really "black" but finishes in a medium to dark brown color.
Use Paul Prudhomme's recipe (on internet) or use a prepared spice blend like Zatarain's.
Some prepared blends have too much salt, Zatarain's I like.

Fish + cast iron frying pan + Cajun spice + margarine (or similar)

Cajun blackened Spring Chinook salmon, asparagus and mashed potatoes makes a damn fine meal.

What kind of fish?

I have done it with snapper and grouper. It can be done to catfish. I used Paul Prudhomme's recipe. Definitely do it outside it smokes a lot if you do it correctly.

We made blackened Salmon and halibut last weekend.
GF had a seasoning mix she got in Louisiana a couple years ago.
We chose to do it outside on the grill because of all the smoke it puts off.
We'll definitely be doing that again soon.

I loaned someone my Paul Prudhomme cookbook so I don't have the recipe for the seasoning. I believe it was to my brother who has moved. But you heat up a dry cast iron skillet to white hot outside on a propane cooker.
Dip uniform sized pieces of fish in melted butter then coat completely in the blackening seasoning. Drop a couple of pieces at a time in the skillet. It will smoke and pop. About 45 seconds per side and take it out and check to see if a piece is cooked all the way through. Adjust time and cook the rest. Wipe the skillet with a cotton rag using a pair of tongs between batches.
My wife and I enjoyed the recipe and the fish always tasted good.
I quit doing it because it burns the seasoning off the cast iron and I didn't like having to go through the seasoning process every time i cooked it.

On the grate or in a skillet on the grate?

Another Battry's cooks served the blacked fish, I thought they burned it.

Have you googled “blackened”, Richard ?

The best tune for cooking fish.

I have used both a grill and a skillet.

Both are good.

Both should be done outdoors IMO

Cast iron skillet on the grates.

Its good but some blackening seasoning will make you crap your pants. Don't be asking how I know this.

I use a Spiceology brand called black magic. Bought it on Amazon. A large container approx 18 oz for a little over $20. There are many recipes for mixing up your own. That container of black magic with probably last me a couple years. I regularly eat blackened Salmon,, catfish , spotted sea trout , redfish and chicken breast. As others have mentioned outside is best. When that seasoning hits the butter its a smoky ordeal.
It gives a boring salad a good boost. One of my favorites meals is Blackened catfish with creamy crawfish or shrimp sauce dirty rice. Good with a basic creole sauce as well.
Blackened catfish PoBoy with a remoulade , pickles and slaw or tomatoes is another favorite. About any fish I fry I sometimes blacken.