Blackened Flounder? (1 Viewer)

[travelingsaintsfan]

Has anyone done this and if so how did you do it?

 

[guidomerkinsrules]

Has anyone done this and if so how did you do it?

it's been awhile
but if memory serves, i did an egg wash, coated them in the spices, pan fried in very hot oil
maybe just like 30 seconds per side
but again, it's been awhile

 

[Swamprat]

I normally do this outside of the house, way too much smoke to do inside..... and on a good day, yeah...the butter flames would not be good inside the house.

Basic steps:
1) trimmed, cleaned fillets....warmed to room temp
2) get pan, black iron skillet HOT. I use a laser thermometer and strive for +700degF depending on weather conditions that day.
3) melt butter and coat fillets
4) liberally apply K Paul's seasoning
5) put fillets onto hot pan, flip once...done.. Timing is function of pan temp and fillet thickness.

I've done sacalait, perch, catfish, redfish, specks, shrimp, mushrooms, chicken breast...veggies. Pretty much anything is fair game...

 

[Zack Lee]

I normally do this outside of the house, way too much smoke to do inside..... and on a good day, yeah...the butter flames would not be good inside the house.

Basic steps:
1) trimmed, cleaned fillets....warmed to room temp
2) get pan, black iron skillet HOT. I use a laser thermometer and strive for +700degF depending on weather conditions that day.
3) melt butter and coat fillets
4) liberally apply K Paul's seasoning
5) put fillets onto hot pan, flip once...done.. Timing is function of pan temp and fillet thickness.

I've done sacalait, perch, catfish, redfish, specks, shrimp, mushrooms, chicken breast...veggies. Pretty much anything is fair game...

def would go outside for any blackening. One of the most convenient uses of a grill with a side burner (hopefully with a lot of ports else it might not get as hot as you’d like)

all of KPauls blackened mix recipes can be found online if you don’t have any store bought. And they are pretty spot on. He was never overly protective of any of his recipes.

 

[Loose Cannon]

def would go outside for any blackening. One of the most convenient uses of a grill with a side burner (hopefully with a lot of ports else it might not get as hot as you’d like)

all of KPauls blackened mix recipes can be found online if you don’t have any store bought. And they are pretty spot on. He was never overly protective of any of his recipes.

I use my crawfish burner for blackening and searing steaks, works beautifully.

 

[travelingsaintsfan]

No doubt this would be done outside after searing some steaks inside a while back. The wife grabbed the dog and went outside after the smoke alarms went off.

I have two choices. One is a Blackstone and the other is a cast iron skillet on my fish cooker. I already have KPauls blackened seasoning.

 

[Swamprat]

Generally I use my fish burner turned up as high as it will go. Through necessity I had to get a black iron skillet (15"?) as my black iron pot was too deep and it looked like a batch of Halloween witch's brew being made... I couldn't even see the meat. The skillet is much better.

Admittedly, part of the allure of blackening is the opportunity to create intense crackling sizzles, fire and huge plumes of smoke that waft through the neighborhood... Certainly the kids and their buds thought it was cool.

 

[Zack Lee]

I use my crawfish burner for blackening and searing steaks, works beautifully.

It does indeed. That is actually what I’m using now as my new grill doesn’t have a side burner. It definitely get it plenty hot enough but I miss having it up at waste height.

 

[Saint_Ward]

I haven't blackened Flounder. I rarely get to blacken anything now, since the wife and daughter are wusses with heat.

https://www.food.com/recipe/paul-prudhommes-blackened-seasoning-blend-183866

He basically says to coat whatever you're gonna cook in melted butter, then apply the blackened seasoning, hot skillet.

 

[Zack Lee]

Generally I use my fish burner turned up as high as it will go. Through necessity I had to get a black iron skillet (15"?) as my black iron pot was too deep and it looked like a batch of Halloween witch's brew being made... I couldn't even see the meat. The skillet is much better.

Admittedly, part of the allure of blackening is the opportunity to create intense crackling sizzles, fire and huge plumes of smoke that waft through the neighborhood... Certainly the kids and their buds thought it was cool.

yea it’s too hard to work with the high lip of a pot. A large fajita plate is awesome as it’s easy to get under the fish. And fish is so delicate you don’t want to be coming at it on much of an angle.

 

[sfidc3]

I've never done it with flounder and don't think I would, unless you get a huge one, the filets are too thin and delicate IMO....

 

[efil4stnias]

I normally do this outside of the house, way too much smoke to do inside..... and on a good day, yeah...the butter flames would not be good inside the house.

made that mistake many years ago, thinking my lil overhead exhaust could handle.

not. even.close.

Spent the next 4 hours opening every window and door only to find one of the rare WINDLESS nights. So had to put fans to create flow.

like Loose cannon- burner and cast iron skillet...i wait til white hot - 30 seconds each side. serve.

 

[dtc]

yea it’s too hard to work with the high lip of a pot. A large fajita plate is awesome as it’s easy to get under the fish. And fish is so delicate you don’t want to be coming at it on much of an angle.

I have a 1/4" piece of sheet steel I put on my BGE and leave the lid and vent wide open. It'll get 750 degrees which is more than hot enough and works fine. I've had better results using an upsdie down cast iron pan on a crawfish burner at much lower temps. 600 or so I'd bet.