saw1 Loc: nor cal Windsor

The only way I've learned to like the taste of fish is to soak the fillets in Franks Hot Sauce for a while, then roll in flour and fry. They aren't hot or spicy but lose their fish taste so it works for me. Y'all should try it. Saw it on a fishin show where they were in Canada and had a big fish fry. Everybody loved it so I thought I would give it a try and now I'm able to eat fish with my wife when she cooks mine that way. Never liked to eat fish much before.

wd4ity Loc: Middle Georgia, Forsyth

Blackened. Get the scales off. Brush the filets with olive oil or melted butter. Put Chef Paul Prudhomme's Blackened Redfish Magic on both sides. Heat an iron frying pan as hot as you can get it on a gas grill. Cook the fish for 4-5 mins per side. Do this outside as there'll be a lot of smoke. Serve with a baked potato and cole slaw. Yum!

doc alden

Get someone else to do the cooking.

Dadeaux Loc: Florida Panhandle

Lemon pepper & grill on the half shell with scales left on...don't forget the cold beer...

hacksaw Loc: Pasadena, Texas

I’ve always fried all my fish in a deep fryer with peanut oil. I mix a couple of eggs in milk and then roll the filet in corn meal and flour mixed together. Before frying I sprinkle on some pepper and Lowery seasoning salt. Drop in the fryer and take out in a couple of minutes with a golden brown fried filet. Mmmm, good! Make ya want to slap yore mammy.
Hack 🇺🇸🇨🇱

Sinner Loc: witness protection program

Where on earth do you find Oaxaca cheese?
And do you also have access to chapulines? (sp?)

Dadeaux Loc: Florida Panhandle

Try Cajun Land seasoned fish fry. Grreat on everything fried or grilled...coat my mullet and or chicken before frying or grilling. Also grreat on cube steak. Was able to get it in the Panhandle of FL but no longer. Found it when stationed in Lousy Anna worlds greatest third world nation, loved it there. Cajuns...great group of people & they know how to enjoy life. Fishing was also grreat.

old phogie Loc: Whitewater, KS

http://labellecuisine.com/Archives/fish/Paul%20Prudhomme's%20Blackened%20Redfish.htm

This is the only blackened fish recipe you need, None better than the one created by the original cajun chef himself! You can also buy his ready made seasoning in most grocery stores. Can't beat Paul's seasoning! Try the others, you'll see what I mean!

Best way to cook this is on a cast iron skillet or griddle, outside (because of the heavy smoke!) with a good breeze! Had fish fries at Corpus Christi for upwards of two hundred couples, plus many walkins. I did all the blackened redfish! Had three other guys going on three large fish fryers for the fried fish , had a hard time keeping up with the crowd.

Dadeaux Loc: Florida Panhandle

Hey Ole phogie, welcome aboard & thanks for that grreat site. Has some grreat recipes especially Key Lime pie.
Boy are you correct about setting off the smoke alarm...even outside especially if the wind shifts.
But you forgot the most important ingredient of Cajun cooking...Bourbon plenty of it & don't spill any on that hot cast iron skillet it will become a flame thrower.

old phogie Loc: Whitewater, KS

Thanks for the welcome, Dadeaux.
I can take the bourbon if I have a mixer for it, but I prefer tequila, straight, or with salt and lemon, a margarita, or tequila sunrise! Probably a few other ways that I hadn't tried, and can't try now because of meds. Can't drink alcohol any more!
You definitely need to keep that stuff clear of the white hot skillet or griddle or the smoke won't be your only worry's, may wind up overcooking the fish, and yourself too!
Haven't had blackened redfish, or caught one either, since before April 2001, left Corpus Christi then. Made the mistake of cooking blackened redfish for my friends and because it turned out so good, it became a regular at our fish fries, but they wouldn't let anyone else but me to cook it. Most fish fries had anywhere from 150 to maybe 300 people show up. Kept me and my fish frying pals pretty busy.
Do you catch many pompano there where you are? If so, I have a recipe you need to try. Got me out of having to help clean 60 to 80 pompano and at least twice that many whiting! With all the fishermen and woman on here, we need to have a dedicated section just for recipes!

Nov 1987 7 flounder, 3 trout. Only time I used live shrimp.

old phogie Loc: Whitewater, KS

Looks like I'm going to have to figure out how to reduce size of pic's to post here!

Dadeaux Loc: Florida Panhandle

Wow not that's a grreat catch.
I lived next to one of Paul's cousins in fact his first cousin while living in LA. Was told the story of how blackened steak & then fish came about...started with the bourbon & a steak getting burnt on the skillet then came the butter...don't know if it is true but I know for a fact those guys live to drink & eat...

Dadeaux Loc: Florida Panhandle

Hit the wrong key...
Was making the sauce for my bread pudding...got the sugar melted poured in the bourbon & made a flame thrower reducing the size of my eyebrows...lesson learned...but boy was that sauce grreat...so was the bread pudding...

old phogie Loc: Whitewater, KS

Wonder how tequila and bread pudding taste together? Couldn't hurt the fish.

Dadeaux Loc: Florida Panhandle

Hey cannot hurt...just call it south of the border bread pudding...Irish Whiskey does make the best sauce.
The pin fish love it...grand kids dropped some in the water...