Blackened Snapper

Whoopwhoop

anybody have a good recipe for blackened snapper on the egg?

Photo Egg

For me, any good blackening seasoning and hot cast iron is the way to go.

nolaegghead

https://cooking.nytimes.com/recipes/11612-paul-prudhommes-blackened-redfish

nolaegghead

https://www.nola.com/entertainment_life/eat-drink/article_464b6675-f231-5919-ae58-599355a9d113.html

Wolfpack

Don’t know that the egg adds anything on this one- I go with a screaming hot pan and do inside. But outside would keep the smell out of the kitchen. 

Whoopwhoop

Yeah the idea was not to stink up the house. Thanks for the responses. 

Photo Egg

Whoopwhoop said:

Yeah the idea was not to stink up the house. Thanks for the responses. 

Ok, another option.
Snapper filet into a seasoned egg bath. Then dredge in crushed Ritz Crackers. The low sodium is fine as well.
Sauté in butter/evoo mixture. Smaller pieces will cook faster and easier to flip.
Unbelievably good...

ColbyLang

Usually do it on the half shell. Little olive oil, whatever seasoning you want. 350° indirect until the fish starts to pull away from the scales. Unreal

78 T140E

nolaegghead said:

https://cooking.nytimes.com/recipes/11612-paul-prudhommes-blackened-redfish

This article only allows NYT subscribers to view it.

leemschu

Overnight it to me and I’ll make a video showing you how to cook it😉

marysvilleksegghead

2nd on the Paul prudhommes blackened redfish seasoning

td66snrf

I learned from Paul Prudomhomes  family cookbook. Basically you slather one side with melted butter and season heavily. It's the butter and seasoning that blacken not the protein. I do it on a griddle on my gasser and you cannot get the  cast iron too hot. I wouldn't attempt it indoors because it smokes like a big dog. It only cooks for about 2 minutes so be sure what your cooking is at room temperature and not to thick. Repeat on the other side. 

TideEggHead

+1 on the cast iron on the egg, I usually do direct between 350 and 400 depending on the type of oil used. Most of the store bought seasonings have too much sodium, but in a pinch I use either everglades fish & chicken or the everglades heat seasonings. Cook depending on filet thickness. Fish tacos!!!