Blackened catfish on the website

WessB · November 2008

Well we did our comparison, you can see it in the cooks section of my website. This is something we will absolutely be doing again...Got a little tweaking to do with it but thats OK....Thanks for all of the tips and suggestions...

Frank from Houma · November 2008

They both look good to me. Nice pictorial - thanks for taking the time to document and share.

Woodbutcher · November 2008

They both look good Wess. Any problem flipping the one directly on the grid?

Buster Dog BBQ · November 2008

Wess, why not post the direct link rather than have to hunt for it on your site?

WessB · November 2008

I personally didn't consider having to click on "cooks" and then "blackened catfish" to be much of a hunt..and one might also stumble onto something else of interest to themselves while visiting my website..

WessB · November 2008

No problem at all, the fish held together fine and didn't stick at all..for the record that is a cast iron cooking grid also..

WessB · November 2008

Thanks for the advice..we will continue to perfect that one..

Mike in Abita · November 2008

Looks good Wess. Try the CI at no longer than 90 secs a side should be just as moist as the grilled.

WessB · November 2008

That was my thinking also..it will definately be tried again.

Shilomare · November 2008

Another great descriptive cook and tutorial Wess....Thanks for sharing ...

Richard
Annapolis, MD

Rick's Tropical Delight · November 2008

nice, wess!

WessB · November 2008

It's my pleasure as usual..and it's always nice to get to eat the experiments.. :laugh: Thanks for the kind words.

WessB · November 2008

Thanks my friend...even got the little copyright image on em..

Haggis · November 2008

Nice photos - glad it turned out well.

You may have missed my response to your original post (I did it later in the day than the other responses) but in it I observed that the butter (and seasoning) will come off when allowed to cool on most surfaces. You also found that out in your experiment. You might try "easy release" aluminum foil (one side is impregnated with some kind of oil, I guess) to avoid that - I've generally had good results with it.

Also - don't reduce your cooking time too much with catfish - it can be pretty tough eating if not cooked enough.

Congrats!

SMITTYtheSMOKER · November 2008

Thanks Wess.

Just happen to be ready to try "Blackening" myself here this week.

Another handy Egg-Toy to have around is the new Cast-Iron half moon insert (#CIGHL).

One side is flat, great for blackening, the other side has raised grids for marks.

Zippylip · November 2008

hey I recognize that egg

; great lookin fish

WessB · November 2008

Thanks...all tips will be taken into account...and you are right I did miss you saying that..

WessB · November 2008

Never thouoght of that..but I don't have one anyway..looks ideal for the job..Enjoy..

WessB · November 2008

:laugh: You should..you cooked next to it for quite a while..Thanks..

BajaTom · November 2008

Wess try putting your buttered fish on a thin rack in the frig. You might not lose as much butter as you did on the platter. Good looking pictures on the catfish. Thanks, Tom

Little Steven · November 2008

Wess,

Looks good!, How did the CI pan fare?

Steve

WessB · November 2008

Seems to be OK..cleaned it up, haven't put anything on it yet ( oil of some type ) I plan on keeping the pan just for blackening, so I wont worry with re-seasoning it..but I do want to put something on it so it doesn't rust..either way, it definately took the season off of it, and smoked pretty good doing it..Thanks for all of the advice..

WessB · November 2008

Thanks for the tip, will keep that in mind next time, that could be the magic answer..

Blackened catfish on the website

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