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Blackened Redfish
Frank from Houma
Posts: 5,755
Practicing for next Saturday. Caught this rascal yesterday.
First side
Flipped
Plated
I have filets from 24 redfish headed to Hotlanta.
First side
Flipped
Plated
I have filets from 24 redfish headed to Hotlanta.
Comments
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Wonderful. That is a lot of feesh. Can't wait to try some.
Mike -
Looks phenomenal! What's the blackening seasoning and is that butter/oil to blacken? Sorry I'll miss Eggfest- pretty sad I live here and will be in NYC for a freakin wedding of all things. Wait till next year I suppose...
-Marge -
Keep practicing Frank.....you got a couple of very hungry friends that will find you wherever you are next Sat. :laugh: Which blackening spice do you recommend??
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I use the original - Paul Prudhomme's. I use butter. I have tried a couple mixes I found on the web and was disappointed. I have also tried with oil but always return to butter.
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The original - Paul Prudhomme's.
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Save some for me Frank Looks great :woohoo:
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TKS will look for it in Atlanta!!
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Dang Frank, those really look good! Remind me at the meet and greet to show you where we will be cooking so you'll be nearby, I gotta taste that. -RP
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Looks great!
When it comes to blackened redfish you have to trust a man from Louisiana!
cast iron + butter + blackening spice + redfish -> happy -
TKS Dave couldn't be more accurate!!!
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looks fantastic, great job.
If your ever leary that your butter is gonna burn and give you an off flavor, which I have done lots of times, try adding 1 tablespoon of olive oil in your butter, you won't taste or even notice it but your butter will not scorch. -
I'm sure it's all been said Frank..that looks wonderful!.. making me hungry..got any crawfish etouffee to go with that!?!...I'm dyin here!! :blink: :woohoo:
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let me know where the line starts
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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