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Redfish (Red Drum)Intermediate
Blackened Redfish — the Paul Prudhomme Classic That Started It All
Prep: 10 minCook: 6 minServes: 2-4
Blackened redfish put Cajun cooking on the map. Paul Prudhomme's original recipe turned a humble Gulf fish into a nationwide obsession in the 1980s — and for good reason. The charred spice crust, the smoky kitchen smoke, the sweet redfish meat inside. This is the one.
Combine all spices in a bowl — this is your blackening seasoning. Store extras in a jar.
Heat a cast-iron skillet over HIGH heat for 5 minutes. It should be smoking hot.
Dip each fillet in melted butter, coating both sides completely.
Generously coat both sides of the fillet with blackening seasoning — press it on.
Place fillets in the hot skillet. It will smoke — that's normal, that's the blackening.
Cook 2-3 minutes per side. The crust should be very dark, almost black, not burnt.
Remove from pan immediately. Add a pat of fresh butter on top while resting.
Serve with white rice, red beans, or crusty bread to soak up the pan drippings.
This recipe produces MASSIVE smoke. Cook outside on a propane burner or under your range hood on full blast. Open windows. The smoke carries the flavor. Keep redfish fillets thin — 1/2 to 3/4 inch. Thicker fillets will burn on the outside before the inside cooks.
