Once thats done make sure your Cast Iron pan is nice and hot, then coat the pan with butter. Then gently and carefully place the fish in the pan, 3-4 minutes on each side should be enough cook time and if you really want to be creative you can coat the blackened fish with crumpled blue cheese (not the dressing) but the cheese itself. Garnish with Lemon slices and parsley sprigs.
The best way to cook blackened fish is by not drizzling it in butter but to use the butter in the pan. Use Paul Prudomes blackening seasoning that's pre packaged or buy his Cajun cook book and copy his recipe. put a good amount of seasoning in a pie pan and then put the fish on top and press it down to make the season stick to the fish, (make sure the fish is kind of moist)
My favorite part was when he says "you don't need a lot of butter"....After he submerges the fillet in in a bowl of butter. Ever heard of a brush you red neck asshole?
yes the fish is frozen, and I will tell you something, if anyone tells you that you have to thaw fish or beef or pork or chicken before you cook it, then they dont know what they are talking about, if you dissagree, then tell me the reason you have to thaw out meat before you cook it, there is no reason, just tell me why? cook frozen fish brother, it doesnt taste any differnt/
@hasiem ... cooking meat from thawed is just chemistry but it does make a big difference in how it turns out. Cooking meat from frozen causes it to cook at different rates which tends to burn the outside before it cooks the inside resulting in a dry finished result and potential food poisoning. Sometimes you can get away with cooking things from frozen but one of the 'rules of meat' that I've learned is that: room temperature is the best place to start for tender juicy meat :)
Once thats done make sure your Cast Iron pan is nice and hot, then coat the pan with butter. Then gently and carefully place the fish in the pan, 3-4 minutes on each side should be enough cook time and if you really want to be creative you can coat the blackened fish with crumpled blue cheese (not the dressing) but the cheese itself. Garnish with Lemon slices and parsley sprigs.
samo662003 5 months ago
The best way to cook blackened fish is by not drizzling it in butter but to use the butter in the pan. Use Paul Prudomes blackening seasoning that's pre packaged or buy his Cajun cook book and copy his recipe. put a good amount of seasoning in a pie pan and then put the fish on top and press it down to make the season stick to the fish, (make sure the fish is kind of moist)
samo662003 5 months ago
My favorite part was when he says "you don't need a lot of butter"....After he submerges the fillet in in a bowl of butter. Ever heard of a brush you red neck asshole?
BLove504 1 year ago
thats not butter..it olive oil...
thats virgin olive oil...
i know what clarafied buter looks like..
ibleive you should be using a super hot cast Iron pan also..
fcuking idiot..
wildshotsintheair 1 year ago
well i can tell with chicken , if u cook it frozen it will be tough and chewy .
jimbo081 1 year ago
is that fish frozen???
Hemi3462 2 years ago
yes the fish is frozen, and I will tell you something, if anyone tells you that you have to thaw fish or beef or pork or chicken before you cook it, then they dont know what they are talking about, if you dissagree, then tell me the reason you have to thaw out meat before you cook it, there is no reason, just tell me why? cook frozen fish brother, it doesnt taste any differnt/
hasiem 2 years ago
@hasiem ... cooking meat from thawed is just chemistry but it does make a big difference in how it turns out. Cooking meat from frozen causes it to cook at different rates which tends to burn the outside before it cooks the inside resulting in a dry finished result and potential food poisoning. Sometimes you can get away with cooking things from frozen but one of the 'rules of meat' that I've learned is that: room temperature is the best place to start for tender juicy meat :)
klank67 9 months ago
This was a great Post.
I gooked it this weekend and my wife loved it.
Thanks so much.
How would it taist if I were to use Canola Oil instead of Butter?
What is your seasoning blend?
JohnGodwin30 3 years ago