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Blackened Tilapia question

post #1 of 5
Thread Starter 

So, I'd like to start working on a Blackened Tilapia dish...anybody out there have hints or tricks?

Anybody have a good blackened seasoning mix, or do I need to ask that in the recipe section?

post #2 of 5

Do it outside

post #3 of 5

I've done it a couple of times and have seen/read so many different ways of doing it.  I think you need to dredge the fish in melted butter then coat in a spice mix including paprika, salt, cayenne, onion and garlic powder.  Rub melted butter on a red hot cast iron skillet with a paper towel then toss on the fish.  Only a minute or two on each side,  stand back and avoid breathing the fumes.  May want to use a metal spatula for this one.

 

Good luck,  looking forward to the qview.

post #4 of 5
Thread Starter 

sounds great, thanks!

Haven't tried butter dredge, but it sounds right up my alley :)

My spice mix is pretty similar to what you list (though I think I threw in some oregano)...but I think I used too much smoked paprika last time--I'll experiment on ratios unless anybody has a tried and true recipe...

 

alblancher, this sounds like it might work well with my LA redneck turkey frier and cast iron skillet set up I've been working on ;)

post #5 of 5

I only did it one time. Cast iron skillet hot, and I used Old Bay Blackened Seasoning.

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