Blackened fish question

emmagee

OK, I picked up a cast iron skillet last week and cut the handle off, I couldn't bring myself to cut the handle off on my old CI skillet, so I'm ready to try some blackened fish. I've read back through numerous old posts and have Prudhomme's Louisiana Kitchen cookbook, but am still confused about one thing. I know I need to do the following:

Melt butter
dip filets in melted butter
season with blackening season, I'll use Prudhomme's
put in hot skillet

My question is do I just throw the filets in as is or should I put a bit of melted butter in the skillet before the filets go in? I seem to have seen it both ways and want to make sure I'm not misunderstanding the direction. Also, if I should put butter in before the filets, how much should I use?

Also, would the same techniqe be used for blackened steaks?

Thanks for any and all advice!!

Panhandle Smoker

I have always put a little EVOO in the skillet and get the oil hot hot hot. Then put the seasoned fish in. I have never done it on the EGG though. I am sure it done the same way. Be careful and use tongs. To double check ask Beli he has a thread going about some he just did.

Mainegg

Check out Beli's post below... it looks like he had butter right in the pan melted first? used the same seasonings too! Maybe he will chime in Julie

Beli

Here you go..........

http://www.youtube.com/watch?v=rCrj0Mqu66M

Mike in Abita

I just brush melted butter on the filets and then add the seasoning. When I do steaks I skip the butter as beef is a little moister than the fish and the seasoning sticks to it with out the added butter. You can actually do the fish with any type of oil. Save the Extra Virgin for salad dressing.

Panhandle Smoker

Thanks Beli, Frank does it the same way I do. I have got to try it on the EGG now.

Beli

Eddie.........it's so good isn't it??

MakoBBQ

Where did you get that grate/platform that your skillet is sitting on?

Panhandle Smoker

Mike, I learned fron the coonies down in Morgan City, Berwick and Abbeville. I liked the spicy food so much I married An Irish/Mexican who was born and raised in Morgan City La.

Panhandle Smoker

It is out of this world. I have some Redfish in the freezer my son caught. I may have to dig out my CI this weekend and fire it up.

Mike in Abita

That is the Hanger from TJV. Here is the link. Look in the items for the XL.

http://www.ceramicgrillstore.com/ceramicgrillstore/

Big'un

I imagine there's a lot of different variations on how to do it. What's worked best for me is to heat the skillet along with the egg. Dip the fillets in melted butter(Use a shallow pan or plate). Add the seasoning, and lay the fillets onto the hot cast iron. Depending on the size, let cook about 90 secs per side and then pull and eat. You'll do fine!

Mike in Abita

That looks so good, I think I'd enjoy eating the photo. :woohoo:

Big'un

Thanks Mike, I'm still repairing the bite marks in my monitor. :laugh: Are you coming to Ocala?

Mike in Abita

Wish I could, but alas work has me completely swamped. Fortunately I work in an industry that's affected little by the economy.

Big'un

As much as I'd like to see you there, I can't discount how important a good job is these days! I've been hoping to try some Abita Brew. You'll be missed!

emmagee

sounds like folks do it both ways so either way I can't go wrong. I think I'm probably going to try a little butter in the skillet as well, guess we'll see how it goes.

Thanks for all the responses!

Frank from Houma

emmagee wrote:

My question is do I just throw the filets in as is or should I put a bit of melted butter in the skillet before the filets go in? I seem to have seen it both ways and want to make sure I'm not misunderstanding the direction. Also, if I should put butter in before the filets, how much should I use?

Also, would the same techniqe be used for blackened steaks?

Not being a smart a$$ but the simple answer is yes. :laugh:

You can butter and season the filets and geaux into a dry skillet (the way PP says to do it) or if you feel like it, put some in the skillet as well - you can't geaux wrong.

Big'un - that's absolutely beautiful. Are you sure you didn't copy that out of Paul Prudhomme's book? :woohoo:

Boatman

Melt, dip, cook. Just get the pan hot enough :woohoo:

DryFly

Are my eyes playing tricks on me Mike? It looks you got that lump almost at felt level!

tjv

don't forget you can blacken steaks too,



just remember with ribeyes to trim/remove as much fat as possible or you could end up with a smoke filled neighborhood, not that I'm speaking from experience or anything.....LOL.

BobS

I would encourage you to put the butter or oil on the fillet first -- especially butter.

If you are reallying going for blackening, your are going to have your grill at 700+ and the skillet will be preheated to the temp of the grill.

Butter smokes at 350, so it is going to get seriously burned in the pan and why take the extra step when dealing with such a hot rig. It is definitely not needed to prevent sticking.

It is the relative cool fish that saves the dish from being a mess. Same reason you can use parchment (temp limit of 475) when cooking a pizza.

Misippi Egger

Emmagee,

Here is a link to a Tutorial video that SPring Chicken made of my instructions for cooking Blackened Redfish.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=608373&catid=1

Here is the link to the video Spring Chicken made of Frank cooking bleackened Redfish:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=580881&catid=1

Follow these and it will be flawless.

Misippi Egger

I think, from the rest of Bob's comment, that he meant to say to NOT put butter or oil in the skillet first.

That's the same thing i think - if you are going to get your skillet to 600-700*, then any butter or oil will be burning by the time you open up to put the fish on. If your CI skillet is seasoned properly, the fish will not stick. I was amazed the first time I did this because I was expecting it to stick! :ohmy:

You can add butter or oil to the skillet immediately prior to adding the fish, but it is not necessary. I tried adding some EVOO alongside the filets, but it just beaded up and evaporated before my eyes. :woohoo:

My wife says this is the best fish she has ever eaten!