This is the best blacked recipe I have made. You can also make a larger portion in advance and keep in bottle to use on anything from chicken to shrimp.
Best fish to use for this recipe is redfish or snaper, but anything other firm fleshed fish will work.
INGREDIENTS
3 pound fish steaks or fillets, cut 1/2 inch thick and chilled
butter
1 T paprika
2 t cayenne pepper
1 t black pepper
1 t white pepper
2 t dried thyme
2 t dried oregano
2 t dried basil
1 t garlic powder
1/2 t salt
lemon wedges for
garnish
INSTRUCTIONS
Preheat seasoned cast iron skillet to high. If you have an ourdoor burner (either attached to a grill or a “fish fry” propane burner), use it. The fumes and smoke are incredibly overpowering to cook fish indoors.
Keep the fish well chilled. Melt some butter and put in a shallow dish. Mix the herbs and spices together and sprinkle on a separate plate. Dip the fish in the melted butter and then roll the buttered fish in the herb mixture. Make sure the fish is well coated with herb mixture. Refrigerate for 15 minutes. (Note: I have tried this recipe without dipping the fish in melted butter and without refrigerating and it has worked fine.
Use a small amount of canola out to lightly coat pan.
Place fish in skillet and cook 2 minutes per side or as long as it takes. It’s always better to under cook fish than it is to over cook. After all the fish is cooked, add butter to cooled skillet and serve as a sauce.
ADDITIONAL IDEAS
Blackeded fish is perfect for poboys. Get your favorite poboy bread, toast it and add filets with lettuce, mayonaise (or tartar sauce), dash of hot sauce (I prefer Louisiana Hot Sauce)
Serve with homemade fries or fried plantans.
