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Started By
Message
Blackened speckled trout
Posted on 12/18/23 at 2:58 pm
Posted on 12/18/23 at 2:58 pm
Are speckled trout good for blackening or should I just stick to redfish?
Posted on 12/18/23 at 3:01 pm to OldHickory
Trout have such soft flesh in comparison to redfish, do you have to do anything special to keep the fish from breaking apart?
Posted on 12/18/23 at 3:16 pm to computerguy
No more than 20 or 30 seconds per side.
Posted on 12/18/23 at 4:05 pm to Epaminondas
quote:
Are speckled trout good for blackening or should I just stick to redfish?
Stick to redfish.
Cook speckled trout as the Creator said. Fried in cornmeal or Trout Amadine for the slabs. I love specks and they have been one of my staple meats for 66 years.
This post was edited on 12/18/23 at 4:07 pm
Posted on 12/18/23 at 4:08 pm to Epaminondas
Fantastic, but difficult to not over-cook.
Specks were Taylor made by God for eating. Cook them any way you'd like. Just don't over cook them!
Specks were Taylor made by God for eating. Cook them any way you'd like. Just don't over cook them!
Posted on 12/18/23 at 4:16 pm to Epaminondas
I've always considered specks as softer and less amenable to rough handling. If you just pan sauté them in butter, they will reward you.
Posted on 12/18/23 at 5:27 pm to Epaminondas
Paul P’s blackened redfish seasoning with butter and you can’t beat it! This is my go to for trout or just butter and lemon. Don’t overdo the seasoning for trout. It’s just needs a light sprinkle.
Posted on 12/18/23 at 6:00 pm to GumboPoBoy
quote:
Paul P’s blackened redfish seasoning
Use the actual Paul P recipe and you don't have to worry about this:
quote:
Don’t overdo the seasoning
Posted on 12/19/23 at 5:43 am to Epaminondas
Blackened any fish is good isn't it ?
We've done crappie and they are fantastic
We've done crappie and they are fantastic
Posted on 12/19/23 at 6:06 am to Epaminondas
They tend to fall apart when you flip them in the skillet. I put blackening seasoning on them and throw in a baking dish with butter on high heat in the oven Add some Parmesan on top of a few of
Them to mix it up
Them to mix it up
Posted on 12/19/23 at 8:59 am to Epaminondas
I know you asked about blackening, but in October I stayed in Leeville for two nights. The second night we had a fish fry on the tailgate of the truck. Kind of threw together what I had on hand. All I had was olive oil, butter, and Louisiana brand New Orleans style fish fry. The fish fry is really smooth because it's corn flour, not corn meal.
No wash, batter or anything. Seasoned them good and then into a ziploc with the fish fry. Into the olive oil/butter mixture in the skillet. My dad and I both were amazed at how good they were. One of those "this may be the best fish I've ever eaten" type of things. Didn't have a lemon to squeeze, no ketchup or anything. Amazing.
No wash, batter or anything. Seasoned them good and then into a ziploc with the fish fry. Into the olive oil/butter mixture in the skillet. My dad and I both were amazed at how good they were. One of those "this may be the best fish I've ever eaten" type of things. Didn't have a lemon to squeeze, no ketchup or anything. Amazing.
Posted on 12/19/23 at 9:19 am to speckledawg
I just bake them, if I want them blackened I use blackening seasoning. I make my own using Paul's recipe.
Posted on 12/19/23 at 9:22 am to Epaminondas
quote:
Are speckled trout good for blackening
Not true blackening, but if you like those flavors use the seasoning of your choice, keep them on the half shell and put them under a broiler on high. It's a decent approximation that I use for redfish when I have a lot of people because I don't have a big cast iron slab.
Posted on 12/19/23 at 9:53 am to Epaminondas
Bronzing is the way to go. Melt butter sprite blackened season sauté 3 minutes flip once ready in 2.
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