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Blackened Catfish & Trout tonight

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Grandpas Grub
Grandpas Grub Posts: 14,226
edited November -1 in EggHead Forum
This worked well and very good eatin.

blackncatntroutplate.jpg

blackncatntrout.jpg

GG
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Comments

  • Susan Egglaine
    Susan Egglaine Posts: 2,437
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    Both look great and moist inside!
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  • Eggtucky
    Eggtucky Posts: 2,746
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    Yum...looks delicious!!..how did you end up fixin it?
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Looking good. Pretty easy huh?

    Mike
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Eggtucky,

    see carwash mike's post I will explain it there.

    Kent
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  • Cpt'n Cook
    Cpt'n Cook Posts: 1,917
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    We did Catfish last night in very hot cast Iron, they tasted great, a littlemore black pepper next time. About 5 min per side.
    Catfish.jpg
    CatfishPlate.jpg

    Will do it again soon.
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  • Eggtucky
    Eggtucky Posts: 2,746
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    sent you an email cause I'm evidently too tarded to find mike's post!! :blink: :blink:
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Mike,

    Thanks for your inspiration the other day.

    These were amazing. The catfish was a bit milder than the trout.

    I still have no idea how long to cook them.

    On the catfish I covered both sides with Tsunami Spin. The trout was covered with Raging River. I used some EVOO in the pan because of a higher temp before the oil smoked and I wanted these to be blackened.

    I am not sure if these qualify as being blackened offerings but they sure did taste good. Much better than I have had at resturants around here.

    I need to do some research for internal done temps for these fish. I just cooked until the thickest parts were 'flakey'.

    As far as which tasted best the only thing I can say is they were different, but both excelent and very much up there in the 'egg quality of tastability'.

    I am going to do the same next time but switch the seasoning.

    I used the ceramic cast iron dutch oven and dome at 400°. I turned until blackened then kept opening the lid and checking for the 'lakeyness', I will use the spider next time so the method will be somewhat of a TRex method. A good blackening then a lower temp roast to finish off.

    This was a great inexensive cook, about $6.

    If anyone knows what internal temp the catfish & trout should be cook to let me know.

    Again Mike thanks, Kent.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Eggtucky,

    LOL... your not tarted, I'm just slow. I just finished and posted what I told you to look at, then saw this response from you.

    Kent
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    That looks great too.

    I didn't time but I am thinking it took me around 10 minutes of cooking time. I flipped 4 or 5 times and when doing that it did some damage/moviong to the skin on the trout and the blackening of the seasoning.

    Someday I am going to need to put the sides in the pictures. Just too eggcited to eat the food while it is hot.

    GG
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