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- Mar 29, 2006
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When I posted the pics of these cats, I said I would post how I cooked them. You'll need some fish fillets, I used catfish:
Some sort of shellfish, I used bay scallops:
And crawfish:
Ended up with this:
Not the best pic, but you get the idea.
Other stuff you will need:
Blackening seasoning. You can find it at the grocery store, or there are a bunch of recipes online.
Creole seasoning. Same deal as the blackening seasoning. Mix your own or buy it ready to go.
Butter
Heavy Cream
Parmesan Cheese
Good heavy cast iron skillet and an OUTDOOR source of high heat.
First you want to prepare the fish by cutting it into fillets about half an inch thick. Melt some butter and dip each fillet in it. Cover each side of the fillet heavy with the blackening seasoning. Then start the sauce. Bring about a cup and a half of cream and about half a stick of butter up to a simmer and add around two cups of grated Parmesan cheese. Whisk it until the Parmesan is melted. Season with the creole seasoning to taste. Next you want to saute the scallops and crawfish tails in a little butter. Be sure not to overcook either, and then add to the sauce. You can keep the sauce warm, but not cooking, while you blacken the fish. You have got to do this outside, it produces an insane amount of smoke. Smoke that will burn the hair out of your nose. Get your skillet hot, real hot. I use a propane fish cooker. I wipe a little veggie oil in the bottom, and about the time it starts to smoke, I throw the fillets in it. Sear one side until you can see the fish turn white half way through, then flip. You only want to flip it once, or you risk messing up the crispy layer that has formed. Leave it on that side about the same amount of time as the first, maybe just a minute longer. You can tell it is done by touch, it should be really firm, not mushy at all. The outside should have a nice, crusty texture. Serve the fish with a helping of sauce poured over it and some good bread, preferably french. The sauce offers a good balance to the spicy fish, kinda like hot wings and bleu cheese. Lots of fish work, I like snapper or redfish, too. I've also made the sauce with shrimp, just scallops, just crawfish, or all three combined.
Some sort of shellfish, I used bay scallops:
And crawfish:
Ended up with this:
Not the best pic, but you get the idea.
Other stuff you will need:
Blackening seasoning. You can find it at the grocery store, or there are a bunch of recipes online.
Creole seasoning. Same deal as the blackening seasoning. Mix your own or buy it ready to go.
Butter
Heavy Cream
Parmesan Cheese
Good heavy cast iron skillet and an OUTDOOR source of high heat.
First you want to prepare the fish by cutting it into fillets about half an inch thick. Melt some butter and dip each fillet in it. Cover each side of the fillet heavy with the blackening seasoning. Then start the sauce. Bring about a cup and a half of cream and about half a stick of butter up to a simmer and add around two cups of grated Parmesan cheese. Whisk it until the Parmesan is melted. Season with the creole seasoning to taste. Next you want to saute the scallops and crawfish tails in a little butter. Be sure not to overcook either, and then add to the sauce. You can keep the sauce warm, but not cooking, while you blacken the fish. You have got to do this outside, it produces an insane amount of smoke. Smoke that will burn the hair out of your nose. Get your skillet hot, real hot. I use a propane fish cooker. I wipe a little veggie oil in the bottom, and about the time it starts to smoke, I throw the fillets in it. Sear one side until you can see the fish turn white half way through, then flip. You only want to flip it once, or you risk messing up the crispy layer that has formed. Leave it on that side about the same amount of time as the first, maybe just a minute longer. You can tell it is done by touch, it should be really firm, not mushy at all. The outside should have a nice, crusty texture. Serve the fish with a helping of sauce poured over it and some good bread, preferably french. The sauce offers a good balance to the spicy fish, kinda like hot wings and bleu cheese. Lots of fish work, I like snapper or redfish, too. I've also made the sauce with shrimp, just scallops, just crawfish, or all three combined.
