tools of the trade
- 12-inch cast iron skillet, Lodge Classic Line is my favorite
- Infrared thermometer gun
- 2 spatulas
- 1 quart sauce pot & basting brush
- Basting brush
- Fish bone tweezer
- Lemon squeezer
Ingredients
- Fish or Protein of choice
- 1 stick unsalted sweet cream butter, softened
- Dreux Boys Creole Seasonings 1940 Medium
- Kosher Salt Course
- 1 Lemon
Directions
- Please note these cook times are for fish and shrimp, following size guidelines.
- Remove the bones from the fish
- Cut into serving size portions, around 5 to 6 ounces
- Rinse and dry the fish with paper towel
- It’s about to get smokey, turn your hood vent on, open a window
- Get your cast iron skillet to 500°, dry pan, nothing in it
- Brush soft butter on the presentation side of the fish
- Season with Dreux Boys 1940 Creole Seasoning, lay it in the pan seasoning side down, set a 2-minute timer
- Add butter & Dreux Boys 1940 to the up side while in the pan
- Flip, set a 2-minute timer
- Remove to the serving plate
- Squeeze fresh lemon juice on top
- Butter to coat the fish
- Pinch of kosher salt, serve
Do’s & don’ts
Do
- Pull your fish through melted butter or brush it on
- Soften the butter enough so it’s pliable.
Dont
- Don’t press your fish into the seasoning, this leads to over seasoning and creates a crust and will most likely burn then fall off.
- Like most Louisiana foods, people have the misconception of it being overly spicy, our goal is well seasoned not when your mouth wants to fall out of your head.
- Don’t use thick fish, the goal is a fillet, around 1-inch thickness.
Types Of Proteins to Blacken
- Fish – red fish, red snapper, catfish, salmon, arctic char, black drum
- The ideal fish to blacken has a higher fat content which helps it stay intact
- Shrimp – use jumbo size around 16 to 21 count
- Beef – prime rib, ribeye, new york strip
- Pork chops – bone in or bone out
