Better Blackened Fish
We were making blackened fish by heating a cast iron pan on the stove, then putting it on a hot grill with butter melted on. Then we put the fish on, seasoned side down and then seasoning the other side when in the pan (we like Tony Chachere Creole/Cajun seasoning). The fish rarely came out “blackened” but more like a quick fry. It was still good, but a better trick works better.
The better way is to get the cast iron pan hot the same way and put it on the grill (if you do it inside it will create a lot of smoke!) so it’s better to do it outside. Do not put butter in the pan but prepare the fish by brushing the butter onto both sides of the fish, and then season it (a friend said It's the paprika that makes It blacken - but I haven't tested It myself). Put the seasoned fish directly on the cast iron pan. It will “blacken” better. PR
The better way is to get the cast iron pan hot the same way and put it on the grill (if you do it inside it will create a lot of smoke!) so it’s better to do it outside. Do not put butter in the pan but prepare the fish by brushing the butter onto both sides of the fish, and then season it (a friend said It's the paprika that makes It blacken - but I haven't tested It myself). Put the seasoned fish directly on the cast iron pan. It will “blacken” better. PR
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