Oh Boy - Now I've Done it!

Boatman

Always loved blackened fish but could never get the old gasser to really heat up a skillet. Enter the Fat Man into the equation and that thing got to 825 :woohoo: Had some whiting fillets so I made Paul Purdhomme's Magic seasoning (posted by Richard Fl....thanks), evoo on the fish, seasoning, egg at 550, pan at 850, 90 seconds each side :evil: Oh Boy...a new love affair has started :cheer: Thanks guys....as always, you make the call.

On the Fat Man

Eat 'em!

Essex County

I need to do this! I've been reluctant to do it because I think I'll ruin the cast iron pan (which is probably already ruined). Blackened fish is one of my favorites and yours looks great.

Paul

Boatman

I say go for it This was the first time for me and the results were better than expected. Just used an old 10" skillet and all that happened is that it got a lot cleaner :woohoo: from the intense heat. I expected the fish to stick and become a big mess, but no sticking at all

Beli

:woohoo: :woohoo: ...great looking blackened........Congrats!!!! :laugh:

BobS

Very nice.

I have never cooked in a pan yet, but have a cast iron skillet, so need to do it.

Eggtucky

boat..I used to spend LOTs of time on business in southern louisiana..and from time to time I get the heebie jeebies for some blackened fish and crawfish etouffee..that looks awesome!!..nice cook

Frank from Houma

Very nice. And using the EVOO makes it much healthier than all the butter. I have blackened fish in the CI skillet, the holey wok and on the holey flat grill accesory - they all work fine.

TomM24

This is on my list to try. I tried it a few times on the weber kettle and could never get it hot enough. That won't be a problem on the Egg.