Thread: Blackened crappie help

To blacken it and hold together without skin...coat both sides of filet heavy(maybe brush lighty will oil so seasoning will adhere and TOTALLY coat both sides)...get an cast iron skillet smoking hot...so hot you may need to do it outdoors..make sure its well seasoned so you don't need any oil in pan.Throw that sucker in for 30-60 seconds-flip-use a heavy spatula and press down at a 45 degree angle,really dig in so the crust seperates from the pan,not the filet.Cook other side,most crappie filets will only take 2 minutes at most to be fully cooked.
Personally,for me blackening just overpowers any flavor of the crappie...its a light delicate flavor that only needs a little salt,lime juice and an ice cold beer.