Duration
1 hour
Serves
2
Blackened is a classic Cajun preparation where fish (or other protein) is generously coated in a mixture of seasonings that, when added to a skillet of hot butter, becomes black. There’s no shortage of flavor with this treatment. Redfish and catfish are common, but walleye, or similar works, too. I avoid using smaller panfish, such as bluegill or crappie, because they can get lost in all the seasonings and may not hold up well in the pan unless you keep them on the bone.
Blackened seasoning can be made to taste. While this version does have some heat, it’s by no means the hottest. Adjust the amount of cayenne pepper to your liking. You can also double or multiply the recipe to coat more fish.
Sweet potatoes go deliciously well with the heat of blackened fish—it’s one of my favorite combinations. If you double the recipe, divide the potatoes between two cookie sheets. They won’t get crispy if the cookie sheet is too crowded.
Ingredients
- 2-4 walleye, catfish, or similar fillets
- 1½ tbsp. smoked paprika
- ½ tsp. ground cayenne pepper
- ½ tsp. onion salt or powder
- ½. tsp. garlic powder
- ½ tsp. ground black pepper
- ½ tsp. fine sea salt
- ¼ tsp. dried thyme
- ¼ tsp. dried basil
- ¼ tsp. oregano
- 5 tbs. butter, separated
- Lemon wedges
Sweet Potato Fries
- 1 lb. of sweet potatoes
- 2 tbsp. olive oil
- ½ tsp. onion salt or powder
- ½ tsp. sweet paprika (preferably Hungarian)
- ¼ tsp. fine sea salt
Also works with
Preparation
Preheat the oven to 400°F. Peel sweet potatoes and cut into ½- to ¾-inch thick sticks. Spread fries onto a cookie sheet lined with foil. Toss with olive oil, onion salt, sweet paprika, and fine sea salt. Bake on the lower rack for 15 minutes. Keep an eye on them after 10 minutes to prevent too much browning because they can burn easily. Then flip the fries and bake until crispy, about 10 to 15 more minutes.
Meanwhile, prepare the fish. In a small bowl, combine the spices to make the blackened seasoning. Melt 2 tablespoons of butter and evenly brush it all over the fish. Next, evenly distribute blackened seasoning all over the fish.
Melt remaining butter in a non-stick pan over medium-high heat. When hot, add fish to the pan and cook until well browned on both sides and cooked through. The seasonings should become black, hence “blackened.” Serve immediately with sweet potato fries and lemon wedges on the side.
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Blackened Fish with Sweet Potato Fries
Duration
1 hour
Serves
2
Blackened is a classic Cajun preparation where fish (or other protein) is generously coated in a mixture of seasonings that, when added to a skillet of hot butter, becomes black. There’s no shortage of flavor with this treatment. Redfish and catfish are common, but walleye, or similar works, too. I avoid using smaller panfish, such as bluegill or crappie, because they can get lost in all the seasonings and may not hold up well in the pan unless you keep them on the bone.
Blackened seasoning can be made to taste. While this version does have some heat, it’s by no means the hottest. Adjust the amount of cayenne pepper to your liking. You can also double or multiply the recipe to coat more fish.
Sweet potatoes go deliciously well with the heat of blackened fish—it’s one of my favorite combinations. If you double the recipe, divide the potatoes between two cookie sheets. They won’t get crispy if the cookie sheet is too crowded.
Ingredients
- 2-4 walleye, catfish, or similar fillets
- 1½ tbsp. smoked paprika
- ½ tsp. ground cayenne pepper
- ½ tsp. onion salt or powder
- ½. tsp. garlic powder
- ½ tsp. ground black pepper
- ½ tsp. fine sea salt
- ¼ tsp. dried thyme
- ¼ tsp. dried basil
- ¼ tsp. oregano
- 5 tbs. butter, separated
- Lemon wedges
Sweet Potato Fries
- 1 lb. of sweet potatoes
- 2 tbsp. olive oil
- ½ tsp. onion salt or powder
- ½ tsp. sweet paprika (preferably Hungarian)
- ¼ tsp. fine sea salt
Also works with
Preparation
Preheat the oven to 400°F. Peel sweet potatoes and cut into ½- to ¾-inch thick sticks. Spread fries onto a cookie sheet lined with foil. Toss with olive oil, onion salt, sweet paprika, and fine sea salt. Bake on the lower rack for 15 minutes. Keep an eye on them after 10 minutes to prevent too much browning because they can burn easily. Then flip the fries and bake until crispy, about 10 to 15 more minutes.
Meanwhile, prepare the fish. In a small bowl, combine the spices to make the blackened seasoning. Melt 2 tablespoons of butter and evenly brush it all over the fish. Next, evenly distribute blackened seasoning all over the fish.
Melt remaining butter in a non-stick pan over medium-high heat. When hot, add fish to the pan and cook until well browned on both sides and cooked through. The seasonings should become black, hence “blackened.” Serve immediately with sweet potato fries and lemon wedges on the side.