Thread: Blackened Crappie?

You are supposed to get the pan smoking hot(no oil) and place the fillets in. The fillets are coated with oil or butter then the seasoning as the previous post suggests. The high heat sears and seals the fish so it does not stick (supposedly) about 2 minutes then flip and cook for 2 more minutes(more or less, depending on how thick the fillets are)
Cast iron is what they recommend. I bought one of the Lodge cast iron pans with the enameled finish. It has a really slick surface and I find it does not tend to stick as the regular cast iron can do at times.
Yes, it does smoke so have the fan going and the door or window open, or do it outside.

As stated above. Cast iron extremely hot. I have a cast iron pan just for blackening fish, chicken, etc. outside is best. I use gas burner on the grill

Yes it's good and yes it smokes. If you wrap it in a soft shell it makes a good taco too