Catfish! Don't know what I did. Pic heavy.

Car Wash Mike · May 2009

Wish I had a few more fillets right now. :laugh:

Mike

Car Wash Mike · May 2009

Thanks Kari. Can't wait to make you another Rita sometime. Lady, you like em strong. :P

Mike

Car Wash Mike · May 2009

Thanks Faith, hope to meet you in Atlanta this year.

Mike

Car Wash Mike · May 2009

Thanks Pat, hope to see you in Atlanta.

Mike

Car Wash Mike · May 2009

Thanks Beli, you left Atlanta without any Blues Hog and me without any takillya. Need to change that this year.

Mike

Misippi Egger · May 2009

When Frank (ex-Houma) did his demonstration cook at the Chicken Ranch (video on the Forum), he tried both butter and EVOO and said he could detect no difference.

Blackening by definition (and the way Frank cooks it) uses a white hot, dry skillet. The fish is run through the butter or EVOO, then heavily coated with the seasonings , then into the skillet. That technique is different from a hot skillet with butter or an oil. Butter will burn at that temp,. as will EVOO.

Frank said he has done multiple cooks of filets back to back, using his technique.

Desert Oasis Woman · May 2009

Mikey, you hadn't even poured when you said "say when" :laugh:

Catfish! Don't know what I did. Pic heavy.

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