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I love blackened fish. Spanish mackerel is really good and other fresh and oily fish are good, heck even mild fish like taug, catfish and flounder are good properly blackened. I've tried over 8 different spice blends. I think the best is the Chef Paul Prudholme Blackened Redfish spice. I even use it when blackening red meat, poultry, pork, game or veggies. I see "blackened" on the menu often at restaurants and the wife always kicks me when I ask "is it really blackened or just spiced and grilled?" as there is a huge difference in process and outcome. What are your favorite "blackened" spice mixes and process? CH
 

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that is the only one I use. tried a few recipe on line for it but not the same. one trick is to put a cast iron pan on the burner upside down and cook on the bottom of the pan. it is a lot easier to flip the fish without breaking it.. seen it used in a rest. and took that trick with me.
 
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