CRAPPIE, BLACKENING 101
Master this traditional New Orleans method by practicing
“Blackening 101” on crappie, which takes far less time in the
searing-hot skillet than do thicker fillets. Before you begin,
turn on the hood fan, throw wide the windows, and have
tongs, metal spatula, oven mitt, and paper towels at the ready!
Use a light touch when seasoning crappie, other sunfish, and
bass; go bolder with stronger-flavored fish such as temperate
bass, catfish, and redfish.
2.
One hour before preparation time, remove the fillets from the refrigerator, place on a paper towel–
lined baking sheet, and let them to come to room
temperature. Pat dry with paper towels.
3.
Pour 2/3 cup melted butter in a pie plate or other
shallow dish.
4.
5.
In another plate, place the Cajun spice for fish.
6.
Transfer the fillets to a serving platter as they
are done. Between batches, quickly and carefully
wipe the skillet clean with paper towels (wearing
an oven mitt) so the next batch won’t develop an
unpleasant burned taste. Proceed in the same
manner to cook the rest of the fillets. When all are
cooked, drizzle them with the remaining butter
and serve immediately with the lemon wedges.
Serves 4
Ingredients
For the Cajun spice for fish:
1 tablespoon sweet paprika
1 tablespoon sea salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1/2 teaspoon ground cayenne
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground dried lemon peel
8 crappie fillets (or other firm, white fish fillets)
1 cup (2 sticks) unsalted butter, melted
Cajun spice for fish
2 lemons, cut into wedges
TIP: Using fresh spices to make your own blackening
spice will give you a far better product than the premixed
stuff from the grocery, and costs pennies on the dollar;
plus, it will be flavored exactly to your personal taste.
Feel free to take liberties with the measurements here
to create your own signature flavor. Little jars of your
“special blend” make welcome gifts
Directions
1.
To make the Cajun spice for fish: Mix all the ingredients together and store the spice in a jar with a
tight-fitting lid. Yields about 4 ½ tablespoons.
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 jalapeños or chiles de árbol (rat tail chiles), seeded
and chopped
2 cups organic unfiltered apple cider vinegar (I use
Bragg’s)
1/2 cup dark cane molasses
1/2 cup organic soy sauce
1/2 cup organic dark brown sugar
1/4 cup fresh lemon juice
3 tablespoons yellow mustard seeds
3 tablespoons kosher salt
2 tablespoons tamarind paste
2 teaspoons whole black peppercorns
1 teaspoon whole cloves
1/2 teaspoon curry powder
4 cardamom pods, crushed
4 cloves garlic, smashed
Heat a well-seasoned, completely dry medium
castiron skillet over high heat for 8 to 10 minutes,
or until you start to see bits of white ash in the
bottom; the skillet should be very hot. Working
quickly, dip both sides of each fillet in the melted
butter, then season it on both sides with the Cajun spice. Place two or more fillets at a time in the
skillet—whatever fits without crowding. Cook for
2 minutes, shaking the skillet every 20 seconds
or so, to prevent the fish from sticking. The fillets
should be seared and slightly charred on the bottom. Then flip the fillets and cook for 1 minute on
the other side, to sear.
1 (1-inc