blackened fish
Spice-crusted seared fillet
Blackened fish is a Cajun cooking technique where fish fillets are coated in a blend of spices—typically paprika, cayenne, garlic, and herbs—then seared at high heat in a cast-iron skillet until the coating chars to a dark crust.
The method was popularized by chef Paul Prudhomme in the 1980s: I'll have the blackened catfish with rice.
- Cajun seasoningSpicy Louisiana spice mixture
- spicyHaving strong heat
- charredBurned until black
- seasoningSubstance improving food taste
- redfishRosy-hued edible swimmer
crispy · seared · high heat · smoke point · paprika · cayenne · Louisiana · Gulf Coast · skillet · cast iron skillet · smoky · crust · tilapia · catfish · New Orleans · French Quarter · butter · garlic
- entreessteak, chicken, roast beef, prime rib, filet mignon
- Seafood Cookinggrilling, poaching, steaming, baking, broiling
- seasoningseasoning, salting, peppering, spicing, sprinkling
- spicy foodscayenne, jalfrezi, chili pepper, chili peppers, habanero
- Louisiana cuisinegumbo, jambalaya, crawfish, etouffee, beignets
- griddle foodspancake, hotcake, hotcakes, flapjack, flapjacks