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Frank In Houma Come & Gone

Spring ChickenSpring Chicken Posts: 10,247
edited 6:50PM in EggHead Forum
Frank in Houma showed up with plenty of fish in hand and ready to share his secret method of cooking Blackened Redfish.

I had the girls all hot and bothered waiting for his arrival. It wasn't long before he had some fish in the pan. Two minutes later we were eating it. Excellent...

My neighbors came over to see how I will be cooking my fish from now own. They gave it a big thumbs up.

I took lots of photos and we even got some video but here's a couple of shots to show you the results.



Yes, it was good.

Spring "There's Nothing Like Learning" Chicken
Spring Texas USA


  • I'll bet I ate half the fish he took to Eggtoberfest. :blush: I've made it at home 3 or 4 times now with Mahi. Great eats!
  • PWisePWise Posts: 1,173
    Are you going to show us what you learned? hehehe
    I'm interested in giving it a try myself...

  • Big'unBig'un Posts: 5,909
    Looks awesome! Your own private chef and lessons, man you are puttin' on the aires! I love blackened fish, it's easy quick and tastes great. Glad yall had such a great day. I guess I need to give him a map to my house. :laugh:
  • FlaPoolmanFlaPoolman Posts: 11,675
    I didn't know Frank made house calls. HEY FRANK Florida's a calling :cheer:
  • BoatmanBoatman Posts: 854
    Paul would be proud B) I love to blacken please....share the secret :)
  • It was an honor to play with the girls at the Chicken Ranch. My only disappointment was the absense of Miss Judy.

    We did a little Eggsperiment. Two filets with butter and two with olive oil. I don"t have a palate of a sommelier, but the one with olive oil was just as good. I'll go with olive oil in the future.
  • GunnarGunnar Posts: 2,305
    I've eaten, but not made blackened fish before and those look great. I like the fire in the pan, part of the drill?
    LBGE      Katy (Houston) TX
  • TXTrikerTXTriker Posts: 1,177
    Other than the same thing everyone else is asking, do you have a handle on that skillet or did you remove it? Trying to decide if I want to remove the handles from my two new CI skillets. If I leave them on, they could be used inside if my wife wanted to use them. If I removed, what do you use to add and remove the pan? Pliers? Pretty heavy for that.
  • TXTrikerTXTriker Posts: 1,177
  • Then you would have felt right at home in the Chicken Coop today.

    Spring "Test Kitchen of the Food Gods" Chicken
  • It's pretty simple actually but I hope to have a video to pass on to you by tomorrow. My neighbor took the video.

    Take some Paul Pruchomme's Blackened Redfish seasoning and follow the instructions on the bottle. It says to lay the fish in plenty of butter then liberally sprinkle on the seasoning. Then lay it into a very hot cast iron pan. Takes about 45 seconds per side. Take it off and eat.

    Spring "Quick As A Flash In The Pan" Chicken
  • Your ears should have been buzzing today because we talked a little about your Carnivore Sauce.

    Spring "Eat Meater" Chicken
  • He doesn't make "house calls."

    He makes "Coop Calls."

    Spring "Coop DeVille" Chicken
  • See reply to PWise below. Easy but still takes finesse. That's why the class today.

    Spring "I Did It My Way And I Was Wrong" Chicken
  • Yes, Judy is sorry she couldn't be here, but I saved her some fish. Catch you next time you visit here or we visit New Orleans.

    Thanks again for the fish, the training and the fun.

    Spring "Heavily Learned" Chicken
  • The fire in the pan was cool but not planned. Glad I got some photos.

    Spring "Fire In The Hole" Chicken
  • It's a standard 15" Lodge skillet. Got it at Academy. Sawed the handle off using my jig saw and a metal cutting blade. Took about five minutes. Smoothed the rough edges and it now works like a charm.

    As for taking it off the Egg I use my 600° silicone gloves I got off eBay for about $10. No problem at all with heat.

    Spring "I Saw Esaw Sit'n On A Seesaw" Chicken
  • OkeejohnOkeejohn Posts: 291
    Can you use it on any fish??

  • I suppose you could but I'm sure the outcome will be different of some kinds of fish, perhaps even not so good. I know it works on catfish.

    Spring "Smells Like Fish, Tastes Like Chicken" Chicken
  • RascalRascal Posts: 3,810
    I've done it with salmon.... Very good!!
  • Okeejohn,
    Pretty much any fish, yes, though you'd have to alter the technique a little for thicker fish. This technique should work with pretty much any small fillet (catfish, trout, tilapia, snapper, etc). Thicker fillets (salmon, swordfish or my favorite, MAHI!) would benefit from an initial blackening in a screaming hot CI pan, then when you flip over to side two, put the pan in the oven.

    I have not tried on the egg yet. On the egg, for thicker fillets, I would experiment with searing with the pan close to the coals, then after flipping, move the pan to a raised grid and shut the vents to dwell for a few mins. Perhaps some of the more experienced eggheads will chime in on whether this would work.
  • TuckTuck Posts: 54
    We get a lot of grouper around here, in the panhandle of Florida. I'm going to have to try this soon.
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