Serving
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Blackened Redfish
U.S. Cajun

Serves
Effort:
Sched:
DoAhead:  
2 main  
***
3/4 hr  
Part
This Cajun classic had its 15 minutes of fame a few years ago resulting in a depletion of redfish (Red Drum). Asian fish farmers immediately started producing Red Drum, and the wild stock is recovering, so they are easily available today. This is not a difficult recipe to do and definitely worth the effort. WARNING: frying will produce a fair amount of chili laden smoke, so you need a decently ventilated location.




16
1/4
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1
1
3/4
3/4
1
2
1/2
1/2
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ar
ar
oz
c
---
t
t
t
t
t
t
t
t
---

Redfish Fillet (1)
Butter
-- Seasoning
Garlic Powder
Onion Powder
Black Pepper
White Pepper
Cayenne
Salt kosher
Thyme dried
Oregano dried
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Butter for serving
Lemon wedges
Prep
  1. Trim FISH FILETS, cutting off the thin skirt and the thin part at the tail to make fillets fairly uniform in thickness.
  2. Make the seasoning by grinding all Seasoning items very fine and mixing all together.
  3. Select a cast iron frying pan and clean it well. Use Comet Cleanser or an even stronger institutional cleanser like Pro Pride - don't worry about your precious seasoning - this pan'll be seasoned like the fry pans of Hell when you're through here.
  4. Cut Lemon Wedges and melt additional Butter for serving.
Run
  1. In a sauté pan melt butter and keep warm but not hot.
  2. Heat your serving plates in a 200°F oven.
  3. Heat your dry cast iron frying pan extremely hot on your hottest burner or over hot coals. It should be well beyond the smoking point of any cooking oil known to man, higher than 525°F/275°C or so.
  4. Working with just so many Fish Fillets as will fit in your frying pan without crowding, dip them both sides in the warm butter, sprinkle both sides liberally with seasoning and pat it in gently with your fingers.
  5. Slip the fillets into the super-hot frying pan. Ladle 1 t Butter on top of each (being careful of flare-ups). Fry about 1-1/2 to 2 minutes on the first side until the bottom is blackened, then flip to the other side, ladle on 1 t Butter and fry 1-1/2 to 2 minutes until that side is blackened.
  6. Turn out on hot plates and serve at once with lemon wedges and additional melted butter.
  7. If you're doing more than one batch take a big wad of paper towels and wipe the pan very clean before starting the next batch, being careful not to sauté your fingers.
Seasoned Frying Frying
NOTES:
  1. Redfish:   "Redfish" is Red Drum. not Red Snapper as many people think. Most Red Drums are not actually red, but silver. Pompano is considered an acceptable alternative, and a few people do use Red Snapper. The fillets should be about 1/2" thick. Some fry the drum fillets skin-on starting skin-side up but most do not.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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