Blackened Fish

If you fish a lot, you’re probably like me and start to run out of interesting ways to prepare fillets. You can bake, broil, grill. steam, and even cold cook fish but here is a technique for making Cajun style fillets that’s quick, tasty, and results in a juicy entree. Blackened fish is cooked in butter at a high temperature for a short time and is best done in a cast iron frying pan. The combination of butter fats, spices, and high heat create a black crust that sears in the moisture. As always, you can adjust the spices for your tastes. I will make this with a coating and without, traditionally it is without coating, in my defense, you can take the fisherman out of South Dakota but you can’t take South Dakota out of the fisherman.

Ingredients

• 1 lb fish fillets – thawed, I like walleye but if at the sea, snapper is amazing
• 2 tbsp butter
• Kosher salt and black pepper to taste
• Seasoning
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Paprika
  • 1 tsp Italian seasoning
  • 1 tsp Old Bay seasoning
  • 0.25 tsp Cayenne pepper
• Coating Optional
  • Flour
  • Egg wash
  • Flour , Panko, or instant potato flakes

Process

1. Mise en Place – Measure and prepare your ingredients prior to starting.
2. Mix the seasoning ingredients.
3. Generously season both sides of the fillets with the spice mix.
4. Heat cast iron skillet on high heat and let get hot (turn on exhaust fan).
5. Just before frying, generously salt and pepper the fillets.I
6. If coating
   • Using three plates for the coating process putting flour, egg wash, and coating in each
   • Dust fillets in flour.
   • Dip in egg wash
   • Place on coating plate and work in.
7. Add butter to frying pan, it will quickly melt.
8. Add fillets and let coot ~1.2 – 2 mins per side, or until internal temp is 145.
9. Serve with yellow rice for the full Southern effect.