Thread: Blackened Fish

Anyone got a good spice mix for Blackened fish? And how would one go about cooking it?

French herbs and various dried peppers are best for "blackening", but it depends on the fish. Herbs should be dried.

Paprika, oregano, thyme, rosemary, black pepper, salt, a little coriander, cayenne, a little mustard seed. Place in a mortar and crush the mix together (you can also use a tablespoon in a small metal mixing bowl). Other recipes may have some anise seed, other dried pepper powders.....just remember to sprinkle the mixture on the meat - coat it but don't cake it on....fry in a very hot skillet (iron is best) with oil and butter mixed in it...3-5 minutes on each side, depending on the thickness of the fish.

Serve with some lemon wedges or some lemon butter.

Serve on heated plates (fish loses heat fast) - let hot tap water fill the plate and let it sit for 2-3 minutes, then dry and plate the food, just before serving (if I am baking, I just pop the plates in the oven for 2minutes)

Check the site I mentioned in the Lamb posting....

I don't have a recipe, but I do have a good story about blackening fish from many years ago...

We used to participate in a group of couples that got together once a month for a "special" dinner prepared by that month's host couple. This particular month the hosts decided to have blackened fish, which was becoming the latest fad in food back then. The wife had gotten a recipe that instructed to heat iron skillets until they are a very dull cherry red , dip the fish in melted butter and then dredge in the spices, and then drop them in the skillets. So she had three skillets ready and she and her husband quickly dropped (in a matter of seconds) fish into these 3 skillets ... and then the fun began.

The extreme heat instantly vaporized the butter into a huge white cloud that quickly engulfed the kitchen and began permeating throughout the house. In less than a minute fire alarms went off in other parts of the house and and the husband left the kitchen to start removing batteries. As the cloud grew and spread, one of the guests opened the kitchen door and another one opened the front door to help clear some of the smoke... visibility was down to several feet in the kitchen. The neighbor across the street saw the smoke pouring out of the house and called the fire department. Meanwhile, the wife continued to cook more fish... after all, her reputation for the meal was still on the line. And so the white cloud continued to grow. Even the fire alarm in the basement went off.

Well, you can imagine the story from there... dinner was served in the smoke filled dining room about the same the firemen arrived. We all had to leave the house while they investigated (in spite of everyone's claims there was no problem). Eventually we got to eat the fish... after it was reheated in the microwave.

PM Justin!
If he doesn't have a recipe he is bound to know someone who does as he lives in Louisiana!

Originally Posted by JMS

PM Justin!
If he doesn't have a recipe he is bound to know someone who does as he lives in Louisiana!

I'm not the cooking type so I don't know personally. I don't think I've ever come across a neighbor or relative cooking blackened Redfish. It might be one of those supposedly Louisiana things (out of New Orleans) that is advertised to more of an external market ---. Was it Paul Prudhomme who came up with this? You might want to check out his seasonings and such ---very popular around here.

I think after he came up with this, everyone in restaurants wanted blackened Redfish. Supposedly this led to over fishing of Redfish and a dwindling of the population with strict regulations as the outcome. But the numbers are up again (good news for coastal fisherman)

So it was a fad for awhile ---but not a staple of Louisiana diet ----I've never had it.

Justin

Originally Posted by jaegerhund

I'm not the cooking type so I don't know personally. I don't think I've ever come across a neighbor or relative cooking blackened Redfish. It might be one of those supposedly Louisiana things (out of New Orleans) that is advertised to more of an external market ---. Was it Paul Prudhomme who came up with this? You might want to check out his seasonings and such ---very popular around here.

I think after he came up with this, everyone in restaurants wanted blackened Redfish. Supposedly this led to over fishing of Redfish and a dwindling of the population with strict regulations as the outcome. But the numbers are up again (good news for coastal fisherman)

So it was a fad for awhile ---but not a staple of Louisiana diet ----I've never had it.

Justin

Oops!!

Originally Posted by JMS

Oops!!

No problem ------ He probably burned the thing and said well look at that ---, them Yankees will probably dig this --- I'll call it "Cajun" blackened Redfish and advertise it out of New Orleans, the home of "Cajun" cooking.. For me the idea of Cajun anything being linked to New Orleans is weird. Creole not Cajun -----When I was a kid, I had cousins out of New Orleans who definitely didn't consider themselves Cajun (they aren't) and looked upon anything Cajun as beneath them - --- (for many, Cajuns are the equivalent of French hicks/hillbillies) ---- not sophisticated big city people, as New Orleaners think of themselves. But as Cajun cooking and music became popular and profitable, New Orleans started cashing in on it by adopting the Cajun label. Of course none of this is really important but interesting to me.

Justin

I found the following recipe via a google search... here's an excerpt from one of the posts in this thread [here]...

Code:

I just made some blackening seasoning.  Here's the recipe:

1 Tbls. Paprika
2 1/2 Tsp. Salt
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Cayenne Pepper
3/4 Tsp. White Pepper
3/4 Tsp. Black Pepper
1/2 Tsp. dried Thyme
1/2 Tsp. dried Oregano

I mix it in a small food processor to get it nice and fine.

This is Paul Prudhomme's recipe from his first book. I use this 
for blackening and also for a standard Creole seasoning but 
when using as the latter I add a little additional salt.

I usually catch my own trout.  The current sportsman limit 
is 25 per person in the boat.  We do limit out occasionally.

Since trout fillets are usually thin and small it's not that 
important to let them come completely to room temp. 
I melt some unsalted butter (REAL BUTTER ONLY!) in the 
microwave. Dredge the fish and liberally sprinkle the blackening 
seasoning. Your skillet should be ready. If the fish is a little 
cool the butter will re-solidify making it easier, and safer, to 
place in the skillet. The butter will flame. If it doesn't, then 
your skillet isn't hot enough. It only takes about 1 minute 
per side for thin fillets, but you need to stay with it and watch 
closely. Nothing will stick in a glowing skillet.

Clean up is simple since there will only be some ash left in 
the skillet. Be sure to remove to a warm plate so the fish 
doesn't get cold. It is so good to me I find it as addictive 
as candy.

I keep and old skillet just for blackening since you will burn 
off all seasoning on the cast iron every time you do this 
procedure.

And a follow up excerpt...

Code:

I have Pauls book so I mixed up the spices and bought 
a 10" unseasoned cast iron skillet and followed the your directions 
and the book on blackening the fish filets. It went as described 
and did not stick. It smoked up my whole back yard. It did 
not catch the skillet on fire

You can use the skillet at a very high heat...but you must be

A) doing it outside
B) doing it with a powerful exhaust (or else you get AZJoe's experience)...what works in a restaurant may not work at home and vice versa.

The meat with the spice and fat (butter) hits the pan which causes the fat to vaporize/flash, toasting the spices (which contain oils) infusing the meat. You must watch this constantly or you will go from blackening to cremation in a split second.

I have to agree with Justin...I haven't been to NO in years, but did have a friend who lived in Metarie and was very Cajun. When discussing food, the term "blackened" never crossed his lips. He did take me to a waterside restaurant where I have amazing roasted peppers stuffed with rice and Gulf Shrimp....full of flavor, herb overtones and nice spicy bite.

I find blackening more trouble than it is worth...I would rather have a nice grilled chunk o' meat, prepped with a nice dry seasoning mix. I'll heat an iron skillet until is it smoking, add a thick cut steak, sear both sides and then finsih in a 325 degree oven...

Spice mix: black peppercorns, white peppercorns, cumin, cayenne powder (a little), paprika, ancho chile powder, sea salt or kosher salt, garlic powder, rosemary, thyme, marjoram. Grind in a mortar/pestle.

In succession, quickly add a drizzle of oil to the pan, a teaspoon of soft butter, pop the steak into the pan towards one side before the butter starts to brown and burn (we are talking seconds here). Sear one side for about 1 minute. Get another teaspoon of butter ready, pick up the steak with tongs, add the butter to the side of the pan which you haven't used, put the steak uncooked side down, leave for a minute. Using the sides of the pan allows you to have a fresh, at-temperature cooking surface which will ensure you caramelize the juices and fats. After 1 minute, check the internal temp (should be around 110-120F at this point, you want 140F for medium rare) and take the whole skillet and place in the oven for 5-7 minutes. Check the internal temp until it gets to 140F. remove from the pan (or it will keep cooking) and place on a heated plate. Let it rest for 5 minutes or so, allowing the juices to gather back into the meat tissue. While it's resting, plate up any side dishes, pour the drinks, etc. I serve this with roasted veggies (peppers, green beans, zucchini, baby onions, salt, pepper, olive oil, garlic, sesame seeds) and a loaded baked potato.
Wine: Cabernet Franc or
Beer: Pils or a Bavarian Helles

Num!

My favorite local food is a seafood platter. Boiled shrimp, fried shrimp, fried oysters, grilled shrimp, soft-shelled crab, etc... A little beer . Son!!!!! --- slap your momma good.

Justin