Hey Shawn, we like blackened fish and usually have bass, panfish and catfish on hand. Which fish is preferable for this recipe, and do you have a blackening seasoning you'd recommend?
its great to see you here. We to love blackened fish and do it a lot. A firm fish tends to hold up better to blackening so the catfish does a little better than panfish do. One key is to not turn it too often so it doesn't break up. Just one turn and then serve once its cooked through. I will post up the recipe I use for making it.
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Richard,
its great to see you here. We to love blackened fish and do it a lot. A firm fish tends to hold up better to blackening so the catfish does a little better than panfish do. One key is to not turn it too often so it doesn't break up. Just one turn and then serve once its cooked through. I will post up the recipe I use for making it.