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Blackened catfish
Posted on 7/24/19 at 7:03 pm
Posted on 7/24/19 at 7:03 pm
OK, I did a search but could not find the answer. I even searched the recipe thread.
I want to blacken catfish this weekend. It will be outside over propane and cast iron. I see comments where people say heat skillet until white hot. Do you really heat it that much?
I want to blacken catfish this weekend. It will be outside over propane and cast iron. I see comments where people say heat skillet until white hot. Do you really heat it that much?
6
Posted on 7/24/19 at 7:52 pm to roobedoo
My dad melted a black iron skillet on his crawfish burner doing this, so be careful.
Posted on 7/24/19 at 7:53 pm to roobedoo
Get it hotter than you think. Just smoking. Doesn’t need to get white hot.
Posted on 7/24/19 at 7:55 pm to roobedoo
White hot cast iron is charcoal catfish. Just very hot.
Posted on 7/24/19 at 8:19 pm to OTIS2
This is correct
Get the skillet hot and when the oil is blue smoking you are good
FYI rib eyes are really good blackened like this also
Depends on thickness but just a few minutes or less on each side and you seat all the flavor seared in and outside crispy with nice pink inside
Get the skillet hot and when the oil is blue smoking you are good
FYI rib eyes are really good blackened like this also
Depends on thickness but just a few minutes or less on each side and you seat all the flavor seared in and outside crispy with nice pink inside
Posted on 7/24/19 at 8:33 pm to roobedoo
I find you really don’t need the heat that high to blacken stuff but maybe I’m wrong. I’ve never understood or been able to make super high heat work. The spice mix and the butter browning over time will blacken it fine without needing a seventeen foot shovel to get the fish out
Posted on 7/24/19 at 9:06 pm to roobedoo
I've never made it, but Christina's in BR makes a delicious blackened catfish sensation salad.
Posted on 7/24/19 at 10:31 pm to kingbob
Thanks for the replies. I have heated it really high to season it, but never took it to white hot. Could not imagine cooking at that temp.
Posted on 7/25/19 at 7:46 am to roobedoo
It doesn't need to be that hot.
Keys to coming out better than average.
Use more seasoning than you think you need
Use butter
Make sure fish is dry before you season it
Let skillet heat up for a good 5 minutes or so, doesn't need to be white, just barely smoking
Spray with a light shot of cooking spray
Let the fish release itself, then flip, no need to try and scrape it
Dont overcrowd the skillet
Keys to coming out better than average.
Use more seasoning than you think you need
Use butter
Make sure fish is dry before you season it
Let skillet heat up for a good 5 minutes or so, doesn't need to be white, just barely smoking
Spray with a light shot of cooking spray
Let the fish release itself, then flip, no need to try and scrape it
Dont overcrowd the skillet
Posted on 7/25/19 at 9:28 am to CHEDBALLZ
If doing multiple batches, do you wipe out the skillet to keep from burning bits left on the bottom?
Posted on 7/25/19 at 9:54 am to roobedoo
I would yes.
Posted on 7/25/19 at 9:58 am to roobedoo
Yep.
Posted on 7/25/19 at 1:24 pm to CHEDBALLZ
Clarified butter is better if you have it.
Posted on 7/25/19 at 6:02 pm to roobedoo
Yes
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