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Blackened Redfish

Frank from HoumaFrank from Houma Posts: 5,755
edited 9:59PM in EggHead Forum
Practicing for next Saturday. Caught this rascal yesterday.

First side



I have filets from 24 redfish headed to Hotlanta.


  • Car Wash MikeCar Wash Mike Posts: 11,244
    Wonderful. That is a lot of feesh. Can't wait to try some.

  • 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...

  • BeliBeli Posts: 10,751
    Keep practicing got a couple of very hungry friends that will find you wherever you are next Sat. :laugh: Which blackening spice do you recommend??
  • 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.
  • The original - Paul Prudhomme's.
  • "Sparky""Sparky" Posts: 6,024
    Save some for me Frank :whistle: Looks great :woohoo:
  • BeliBeli Posts: 10,751
    TKS ;) will look for it in Atlanta!!
  • AZRPAZRP Posts: 10,116
    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
  • Looks great!

    When it comes to blackened redfish you have to trust a man from Louisiana!

    cast iron + butter + blackening spice + redfish -> happy
  • BeliBeli Posts: 10,751
    TKS Dave couldn't be more accurate!!!
  • Chef WilChef Wil Posts: 702
    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.
  • EggtuckyEggtucky Posts: 2,746
    I'm sure it's all been said Frank..that looks wonderful!.. making me any crawfish etouffee to go with that!?!...I'm dyin here!! :blink: :woohoo:
  • BENTEBENTE Posts: 8,337
    let me know where the line starts ;)

    happy eggin


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    Tyrus Raymond Cobb

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