Would like to see some of your favorite seasoning/spices coatings (store bought or homemade..) for use when using the blackened method of fish cooking. Want to try it ; also any suggestions for this type of cooking fish!!!!
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Would like to see some of your favorite seasoning/spices coatings (store bought or homemade..) for use when using the blackened method of fish cooking. Want to try it ; also any suggestions for this type of cooking fish!!!!
Our family favorite is, hands down, "Paul Prudhomme's Blackened Redfish Magic". I've tried many and I haven't found one that comes close.
https://chefpaul.com/site.php?pageID...=1&productID=8
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:hesaid good stuff for sure !!!!:ThumbsUpQuote:
Originally Posted by OmniCamaro
Shaved almond with heavy cream sauce
Old Bay blackening.
Haven't seen that one up here in OK. Boudin, crawfish, cracklin.....you LA boys have all the good stuff!Quote:
Originally Posted by OmniCamaro
Mine is ho-made blackening mix. I looked up recipes on the 'net and found a likely one that listed the ingredients and amounts. Then we worked with it to get it where we wanted it. Primarily cutting the salt way back from store-bought. But you can adjust other things as well. I like it with a little more kick than the Mrs. No secret to it and I can list everything if someone should want to try to make their own concoction.