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Started By
Message
Best fish to blacken?
Posted on 3/16/13 at 5:54 pm
Posted on 3/16/13 at 5:54 pm
Bout to go to the store and get some fish to blacken. Any recommendations?
11
Posted on 3/16/13 at 6:04 pm to we_geaux_harder
Redfish
Posted on 3/16/13 at 6:24 pm to we_geaux_harder
Redfish.
Posted on 3/16/13 at 6:34 pm to we_geaux_harder
tuna w/ mango salsa
Posted on 3/16/13 at 6:46 pm to S
Redfish
Posted on 3/16/13 at 7:00 pm to we_geaux_harder
Redfish first, black drum second you need to extract the worms first.
Posted on 3/16/13 at 7:02 pm to CITWTT
Redfish
Got that?
Got that?
Posted on 3/16/13 at 7:04 pm to we_geaux_harder
I almost always do redfish, but grabbed some fresh catfish filets yesterday and blackened them last night and they were muy bueno.
Posted on 3/16/13 at 7:13 pm to Icansee4miles
quote:
catfish filets
Catfish are very good blackend. Redfish is my number one choice. Bass filets off of a 3-4lb fish are good too.
Posted on 3/16/13 at 7:30 pm to we_geaux_harder
Drum
Posted on 3/16/13 at 7:52 pm to we_geaux_harder
Redfish, any Drum , then any snapper, then catfish in that order.
The best way to do it, is to make clarified butter from boiling down equal parts butter and margarine. The coat the fish in blacking seasoning, then dip it in the clarified butter then onto the hot cast iron skillet.
If you use anything other than cast iron it won't blacken right.
The best way to do it, is to make clarified butter from boiling down equal parts butter and margarine. The coat the fish in blacking seasoning, then dip it in the clarified butter then onto the hot cast iron skillet.
If you use anything other than cast iron it won't blacken right.
This post was edited on 3/16/13 at 7:53 pm
Posted on 3/16/13 at 9:47 pm to we_geaux_harder
Sac-a-lait ! 
Posted on 3/17/13 at 9:18 am to we_geaux_harder
Goo
Posted on 3/17/13 at 9:24 am to we_geaux_harder
I made blackened fish only once. Created too much smoke inside the house. The vent couldn't keep up.
Posted on 3/17/13 at 9:38 am to Zach
First time I made blackened redfish, back in the day, I didn't read the part where it said best cooked outside. I ran all my guests onto the patio, where I saw them discussing where to order pizza delivery from. 
I now have a commercial hood and it (mostly) keeps up. Still, if doing a bunch, I use my propane burner and cook outside. Lesson #2 was when you use your Granny's skillet, one batch will remove the decades worth of seasoning she had built up. I now have a skillet solely dedicated to when it needs to be white hot, like blackening fish and cooking steaks.
I now have a commercial hood and it (mostly) keeps up. Still, if doing a bunch, I use my propane burner and cook outside. Lesson #2 was when you use your Granny's skillet, one batch will remove the decades worth of seasoning she had built up. I now have a skillet solely dedicated to when it needs to be white hot, like blackening fish and cooking steaks.
Posted on 3/17/13 at 9:42 am to Icansee4miles
This is about the only use my gas grill burner gets.
Posted on 3/17/13 at 10:02 am to Cosmo
quote:
Redfish
Posted on 3/17/13 at 11:54 am to we_geaux_harder
I'm a big fan of blackened yellow tail snapper 
seems like redfish is everyone's favorite
seems like redfish is everyone's favorite
Posted on 3/17/13 at 12:05 pm to Zach
quote:
I made blackened fish only once. Created too much smoke inside the house. The vent couldn't keep up.
Meh, I haven't had that problem and my vent isn't commercial. But maybe I didn't bring the heat as much. It was still pretty blackened though.
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