I had these fillets leftover from yesterday. Yesterday I cooked Sliced Almond Crusted Buttermilk Crappie with a Frangelico-Butter reduction sauce. Don't know if anyone is interested in that, more a New Orleans thing.
Anyway use a non-stick pan for this, melt lots of butter, 3 pats used here. Liberally shake in the Drusilla Seafood Blackened Seasoning if you can find it. Great crust without all the salt as the other canned Blackened Seasonings. Fry the seasoning alone till it is browning well before dropping in the fillets. I keep it a bit hot, I'm on the gas range here instead of the induction one (we have both in the kitchen) for the heat. Swirling the fish around with the pan handle keeping the underside coated in butter makes a better crust. I flip when almost white in the center but not quite. You can feel the spatula sliding under the crust when it's well developed. One flip to cook the other side and off to the 20 minute white grits on the plate cooling. If you don't let the grits cool some before topping the completed dish takes a bit to cool. I scrape all the seasoning and butter over the top after plating.
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