Cajun Style

Posted By: King
Date: Wednesday, 9-15-10, at 12:03 a.m.

In Response To: Re: Restaurant Style (tom)

I like blackened fish too but I don't do it often. I got some at I think Lone Cedar on the Nags Head Causeway that was really good. Here's one from Cajun Cooking: A Labor of Love for the authentic cajun style puppy drum....

Blackened Red Fish

When done right, this is a delicacy. This procedure is rather simple to do, but should be done outdoors and not inside because of the smoke it generates. You will need a good consistent burner and a large frypan - preferably a cast iron black skillet of at least 12 inches or more in size. In preparing the pan for blackening, the pan is pre-heated with nothing in it for 10 minutes or more until it is very very hot. Just any pan will not do very well. You will also need a baking dish or container to hold seasoned fillets; a dish containing melted butter (no salt, or light salt); and, a dish or container to place blackened fillets when done.

Red fish fillets

The fillets are seasoned with a good blackened fish seasoning. I prefer K. Pauls. There are several others. Red fish fillets can be seasoned ahead of time and kept refrigerated until ready to cook. After pan is very hot, dip seasoned fillets one at a time in the melted butter and coat both sides and then place in the frying pan. A 12- or 13-inch pan will hold 2 or 3 fillets at one time. Be sure to turn fillets quickly to avoid over burning or blackening on the first side. Be attentive and turn as needed. About 2 minutes per side does the job, and the fish will begin to flake when probed with a fork. Place the blackened fillets in a dish and put in a 200 degree oven until all fillets are ready to be served.

K. Pauls Blackened Red Fish Seasoning Mix:

1 tbsp. sweet paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper (preferably cayenne)
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves

Messages In This Thread

Cooking Fish -- jlmann -- Sunday, 9-12-10, at 6:59 p.m.

Re: Cooking Fish -- BlueCollarBob -- Sunday, 9-12-10, at 10:36 p.m.

Re: Cooking Fish -- jlmann -- Monday, 9-13-10, at 6:04 a.m.

Re: Cooking Fish -- tom -- Monday, 9-13-10, at 12:51 p.m.

Re: Cooking Fish -- John Robinson -- Monday, 9-13-10, at 2:25 p.m.

Re: Cooking Fish -- jlmann -- Monday, 9-13-10, at 3:47 p.m.

Restaurant Style -- King -- Tuesday, 9-14-10, at 5:57 p.m.

Re: Restaurant Style -- jlmann -- Tuesday, 9-14-10, at 6:10 p.m.

Re: Restaurant Style -- King -- Wednesday, 9-15-10, at 12:08 a.m.

Re: Restaurant Style -- J.D.Davis -- Thursday, 9-16-10, at 11:40 a.m.

Re: Restaurant Style -- jlmann -- Thursday, 9-16-10, at 12:30 p.m.

Maryland Style -- King -- Thursday, 9-16-10, at 8:40 p.m.

Re: Maryland Style -- jlmann -- Thursday, 9-16-10, at 9:37 p.m.

Re: Maryland Style -- King -- Friday, 9-17-10, at 12:38 a.m.

Re: Restaurant Style -- tom -- Tuesday, 9-14-10, at 7:37 p.m.

Cajun Style -- King -- Wednesday, 9-15-10, at 12:03 a.m.

Re: Cooking Fish -- BlueCollarBob -- Monday, 9-13-10, at 8:51 p.m.

Re: Cooking Fish -- Lightnin -- Thursday, 9-16-10, at 12:10 a.m.

Re: Cooking Fish -- jlmann -- Thursday, 9-16-10, at 12:14 p.m.

Re: Cooking Fish -- jlmann -- Thursday, 9-16-10, at 12:27 p.m.

Re: Cooking Fish -- Lightnin -- Tuesday, 9-21-10, at 9:38 p.m.

Re: Cooking Fish -- BlueCollarBob -- Thursday, 9-16-10, at 3:04 p.m.

Re: Cooking Fish -- King -- Thursday, 9-16-10, at 8:42 p.m.

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