Fish coated in Cajun spices and seared in a cast iron pan heated to 500-550°F surface temperature until charred.
Paul Prudhomme invented this technique at K-Paul's in New Orleans. Redfish is traditional but any firm white fish works.
The spice blend can be made in advance. This is best done outdoors on a propane burner.
Ingredients
Scale
Measurement units
- Redfish, drum, or catfish fillets
- Butter, melted
- Paprika
- Cayenne pepper
- Garlic powder
- Onion powder
- Dried thyme
- Dried oregano
- Salt
- Black pepper
- White pepper
- Lemon wedges
Ingredients
Scale
Measurement units
- Redfish, drum, or catfish fillets
- Butter, melted
- Paprika
- Cayenne pepper
- Garlic powder
- Onion powder
- Dried thyme
- Dried oregano
- Salt
- Black pepper
- White pepper
- Lemon wedges
Instructions
Make the spice blend
Make the spice blend
Blacken the fish
Blacken the fish
Before you cook
Cook notes
- • Paul Prudhomme invented this technique at K-Paul's in New Orleans.
- • Redfish is traditional but any firm white fish works.
- • The spice blend can be made in advance.
- • This is best done outdoors on a propane burner.
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