Blackened Crappie?

Has anybody ever made this before or even blackened striper? I just wonder if it is any good. Thanks

I have blackened striper and catfish. It is really good. A good non stick skillet. Rub it with just a dab of olive oil. Roll in whichever blackened rub you like and cook about two minutes per side, depending on thickness, YUM! A good brew makes it even better.

Yes. I actually prefer it over fried.
Get cast iron pan extremely hot(don't use your cornbread pan). Squeeze butter on one side of filets(spread even by hand)cover with zatarains blackened seasoning. Let sit few minutes. Flip over and repeat.
Squeeze little butter in hot pan and spread. Drop filets in pan. Approx 1-2 mins then flip. 1-2 more minutes and they done

Note: can use olive oil instead of butter for healthier recipe. Still good but not quite the same

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Both of these are great on crappie, bass, strikers. Etc.

Blacken crappie all the time, old bay, or zatarans, haven't used Prudhomes. Tastes great and it is fast!!

I had Old Bay in my hands yesterday and put it back! I guess it gives me an excuse to get out of the house.:biggrin Thanks guys.

Zatarains is good stuff

I melt a stick of butter, and add seasoning to that, then brush on..you WILL like this way of fixing..

KnightShadow10 what seasoning would you recommend?

OK guys....a full "How to" when blackening. You have me curious and I happen to have a few fillets laying around.:)

I never had any blackened fish. I have been told this is not something to do in the house. How do you fix it and how much smoke will it create? What type pan to use, I heard cast is best?:popcorn

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

20watt that sounds good! I've got to try it.