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https://uploads.tapatalk-cdn.com/201...5414b0416a.jpgto the sink.https://uploads.tapatalk-cdn.com/201...500c740181.jpgto the marinade.https://uploads.tapatalk-cdn.com/201...1b6400cbee.jpgto the skillet.https://uploads.tapatalk-cdn.com/201...9e273846f0.jpgto the table
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I don't know what the rich folks are tonight
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Man, those sure do look good. Congratulations!
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Lookin good...
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Yea it does
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Yes, very nice indeed!
Fine eating right there
Looks good.
What more could a fat boy want? Just one more
plare. I'll take two of those please.
Looked like it was cooked in butter ---- Watch that soaking pan ,,, de pepper is going to eat a hole in it :Rofl
Whaaat ! Heck yeah
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Man, that looks good!!
My first time I followed pastors recipe. I will be doing it again!!
I'm wanna try that, what did y'all season that with?Quote:
Originally Posted by Andrews
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I think it was a zaterans blackening season he has it posted on one of his threads. I will be doing it again
10-4.... I plan on cooking some of those up real soon!!
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Real easy I soaked in lemon juice for about 30 min and drain the juice off. I then sprinkled the season and poured a stick of melted butter on it. I got my skillet hot and cooked 2 min on each side. Don't cook this inside it is going to smoke.
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Haha, yeah I've blackened redfish before but I never tried white perch. Sounds great, thanks!!
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Works good with bass too! Nice looking plate there Josh!
I love fish tacos. I do this often, just as Andrews described. butter, blackened seasoning, red hot skillet, do it outside. yummy!
Another thing that can be done is add cucumber, celery,green onions, and cilantro to that and leave it in the fridge for 24 hours. The acid in the lemon juice cooks the fish. Serve it on a toastada. Ceviche. Wunnerful.
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OK pastor, where is the recipe again. That looks good enough for me to try.
"gene"
He took it down and is charging nowQuote:
Originally Posted by PawPaw "gene"
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Mr. Gene, I believe it is under my post titled "A Little Mess from Grand Bayou."Quote:
Originally Posted by PawPaw "gene"
Nice
We do blackened fish tacos once every two weeks.
Mostly sacs when I'm fishing but speck trout is good too.
A lil queso n sour cream makes it that much better.
Been known to throw some crawfish tails in the mix come spring time [emoji6]
Prefer Paul Prudhommes ...less salty.
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I like zatarans best alsoQuote:
Originally Posted by Andrews
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