Excellent day of fishing!

Pigasso

Now I have some Redfish and Sea Trout to egg! Does anyone have any suggestions? I'm interested to learn whether fish can be prepared in the same style as Dizzy Pig Crunchy Wings.[p]Thanks and oinks

SnowEgg

Pigasso,
Hi, I am new to Egging, but have been cooking redfish a long time. Thanks, BTW, to all of the help that I have gotten here on the forum to get me started. My Weber hasn't seen a spark since I got my large egg.
On to the point. Redfish is a fantastic fish if you know how to cook it. For frying or broiling, it leaves a lot to be desired, kinda fishy and tough. Blackening, however, is fantastic for this fish. I am from the coast of Mississippi where Redfish are plentiful and my family often enjoys the wonderful treat. Start by cutting the filets to about a half inch thick, no skin. Each filet should be about the size of the palm of your hand or smaller. You want each one to cook about the same. Next, coat both sides in (real) butter and apply your favorite seasoning. Back home, Cajun Land or Zattarains seasoning is a favorite, but I think that Dizzy Pig Swamp Venom or Jamaican Firewalk would also be great. (Kudos to Chris for hooking me up with some great seasoning!) Put a cast iron griddle, direct, on the egg at lava temps with the lid open. When the skillet is white hot, throw a few filets on. Don't try more than 3 or 4 at a time. Let then sear 90 seconds and then flip. They will flame up BIGTIME, as the butter burns, if your fire is hot enough! Don't worry, this is all part of the blackening process. Sear on the other side for 90 seconds and remove. Cover with foil until ready to serve. You and your guests will love this![p]Scott