Blackened Redfish Demo on YouTube

Spring Chicken · January 2009

Some of those wishing to view the Blackened Redfish demo by Frank in Houma said they could not open it at my blog site. So I uploaded it to YouTube.

If you missed it go here:

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

Spring "Wollyhood Bound" Chicken
Spring Texas USA

Smokey · January 2009

That was great! I get it was even better after a few bites!

Thanks for posting!

Peter Creasey · January 2009

S, What do you gain by doing this treatment on the BGE (since you leave the top open)?

AZRP · January 2009

Nothing, I do it on a propane burner. The main thing is don't do it indoors. -RP

Spring Chicken · January 2009

The shear pleasure of doing it on the Egg.

There's also the advantage of smoking up the back yard instead of the kitchen.

Spring "Pleasure Loves Company" Chicken

Spring Chicken · January 2009

You're welcome, and you are correct. Even the first bite is wonderful.

Interestingly, Frank cooked the first batch in butter and the second in olive oil. They were equal in flavor, with the olive oil being more convenient and I think more healthy.

I suppose you could get equally good flavor results using lard if you have to.

Spring "Lard Of The Egg" Chicken

Misippi Egger · January 2009

Thanks for making this demo video. After watching it, I HAD

to go by Academy Sports and pick up a Lodge 15" CI skillet. One of my friends has the equipment to cut off the handle and grind the raw edge, so I will be getting it fixed up this weekend.

I'm looking forward to blackening some of those redfish (or drum) filets I have in the freezer from my last fishing trip down near Frank's part of the country! :woohoo:

Spring Chicken · January 2009

Great! I think you will be impressed with the flavor the blackening adds to the fish. Frank used Chef Paul Prudhomme's Blackened Redfish seasoning.

Remember, in this instance heat is your friend. My first attempt at them was not nearly as hot and my fish suffered from it.

Spring "Mucho Caliente" Chicken

Scotty's Inferno · January 2009

Leroy,
I thought I'd jump in on this topic and throw my blackened redfish recipe up here. The twist is that I cut the fish in chunks so you get more crunchy covering. Scott

Scott's Blackened Redfish Chunks

Ingredients
1, legal 26 15/16" redfish, caught on a topwater plug at dawn.
butter
tabasco
italian bread crumbs
blackened redfish seasoning
cast iron skillet

Ok, you can catch your fish on live bait, but it wont taste as good. Filet and skin the red. Cut the filets into 1" chunks. Roll the chunks into a bowl of melted butter and *3 drops tobasco to cover. Next mix a batch of **2/3 bread crumbs and 1/3 blackening seasoning. Roll the buttered chunks in this mixture until all sides are covered.

Now, get your cast iron skillet smokin' hot (I mean hot) and drop in enough chunks so that you have room to work with them. Try to blacken as many sides of the chunks as you can. Cooking time for each batch should be appx. 10 minutes if your skillet is hot enough. The result should be crispy spicy chunks and happy campers.

*adjust to taste or use the milder Louisiana hot sauce
**adjust the ratio to taste

Scott Borders
Tampa, Florida

Crimsongator · January 2009

see, now I am not sure I can meet all of the fish requirements

Spring Chicken · January 2009

Sounds interesting. I've added it to my recipe folder.

Thanks.

Spring "Variation Adds Spice To Life" Chicken

Misippi Egger · January 2009

15/16. Cutting it pretty close aren't you? Did you count the pointed part of the tail, or fold it up? Tell the truth! :evil:

Grandpas Grub · January 2009

Next Step - TV Network!!!

Proud to say I knew hem when...

Leroy, how hot was the egg and how long was the Skillet on the grid before Frank began cooking?

Kent

Spring Chicken · January 2009

VERY hot and it was on the Egg in at least 500° dome temperature for more than ten minutes. The actual skillet heat was probably even hotter because it was getting direct heat from a hot fire.

The flame-up looks cool huh?

Spring "Flash In The Pan" Chicken

Grandpas Grub · January 2009

Thank you.

I love both Blackened Catfish and Blackened Trout.

I did like the flame up shot. Thanks for sharing this on video.

Kent

RVH · January 2009

All one needs in order to cut off the handle is a hack saw. It is short work. A mill file will smooth the edges. The cast-iron used in skillets is quite soft and not at all difficult to cut.

Scotty's Inferno · January 2009

Hah! They also shrink a little in the cooler! The truth is, I'm raising 3 ethical anglers, so I always err on letting the fish swim. Scott

Scotty's Inferno · January 2009

Like I said, that's the best case scenario. Others will do almost as well. Scott

Crimsongator · January 2009

Looking forward to seeing y'all in Ocala. I noticed you on the registered page. We are making plans now.

Frank from Houma · January 2009

Scotty's Inferno wrote:

1, legal 26 15/16" redfish, caught on a topwater plug at dawn.

You are talking dirty Scotty. I catch my own, some on topwater, some on spoons, some on plastic, most on spinner baits, but none on live bait. Whatever they want is what they get but I don't drown minnows or shrimp. :woohoo: Went spec fishing today and did okay for a trip one day after a front - two days after is better and three days after is even more better but I'm hooked up the next two days so we went today.

Cutting in strips and mixing with bread crumbs to get more seasoning and crunch looks like a good idea - I'll give it a try. Thanks for the idea.

Scotty's Inferno · January 2009

Same here bro!

Charleston Dave · January 2009

If you add a plate of donuts, that "staff meeting" reminds me of a place I used to work...

Scotty's Inferno · January 2009

We're on the same page. Plastic and metal work great and don't die! Scott

Spring Chicken · January 2009

Haaa... I think many staff meetings are like that.

I no longer have to suffer through them. I'm told I will live longer for it.

Spring "Stress Is Just A Meeting Away" Chicken

Blackened Redfish Demo on YouTube

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