Egg wash the filets followed by a coating of garlic Parmesan Panko bread crumbs. Blacken in olive oil over medium to high heat for 2-3 minutes a side. It’s excellent.
I use Zatarain's New Orleans Style Blackened Seasoning. I also have used Chef Paul Prudhomme's Blackened Redfish Magic but personally prefer Zatarain's.
I use Zatarain's New Orleans Style Blackened Seasoning. I also have used Chef Paul Prudhomme's Blackened Redfish Magic but personally prefer Zatarain's.
Zatarains is wonderful to use for blackened crappie.