Marianne Martinez
Blackened fish is a culinary technique that involves heavily seasoning fish fillets and then searing them in a scorching hot pan with butter. The technique was popularised by Chef Paul Prudhomme in Louisiana, and has since become a beloved dish in Cajun cuisine. The blackened fish is a quick and easy meal that can be prepared in under 20 minutes and uses simple ingredients that you likely already have in your pantry. The blackening spices can be mixed and stored ahead of time, but the fish is best cooked just before serving to ensure freshness. The blackened fish is a healthy, low-calorie meal that is crispy on the outside and flaky on the inside, making it a perfect weekday meal for busy families.
Characteristics and Values Table for Blackening Fish in a Pan
| Characteristics | Values |
|---|---|
| Type of Fish | Trout, Catfish, Red Snapper, Cod, Haddock, Mahi-Mahi, Tilapia, Halibut, Grouper, Salmon, Swordfish, Tuna |
| Skin | Can be left on or removed |
| Spices | Cayenne Pepper, Black Pepper, Paprika, Dry Mustard, Cumin, Thyme, Oregano, Onion Powder, Garlic Powder |
| Other Ingredients | Butter, Olive Oil, Salt |
| Pan | Cast Iron Skillet, Non-Stick Frying Pan |
| Pan Temperature | Very hot, screaming hot, scorching hot |
| Cooking Time | 1-3 minutes per side, 5-7 minutes per side, 5 minutes in the oven |
| Storage | Refrigerate for up to 2-3 days, freeze for up to 1-2 months |
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What You'll Learn
Use a very hot pan
To blacken fish in a pan, you need to use a very hot pan. This is an essential part of the blackening cooking method. You should heat the pan before adding any butter or oil. A cast-iron skillet is a good choice for blackening fish.
The pan needs to be hot enough to quickly melt the butter and bring it to the right temperature for the fish. This will help create the black crust that gives the dish its name. The high heat will also ensure that the fish cooks fast, so be careful not to overcook it. The cooking time will depend on the thickness of the fish fillets, but it usually takes 1-3 minutes per side.
It is important to note that blackened fish can appear burnt, but it is not. The black crust is formed from the seasoning and the milk solids in the butter. The outside of the fish will be crispy, while the inside will be flaky.
To achieve the perfect blackened fish, your stove should be set to high heat. The pan should be "screaming hot," as culinary developer and test kitchen expert Nicole McLaughlin advises. This will ensure that the fish develops the desired spicy, crispy coating.
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Seasoning
There are several spice blends that can be used to season fish before blackening. A traditional Cajun blackening seasoning might include paprika, cayenne pepper, dry mustard, cumin, and thyme. You can make a large batch of this blend and keep it on hand for future use, storing it in an airtight container in a cool, dark place.
When applying the seasoning, you want to coat the fish fillets generously, making sure to get both sides. You can pat the seasoning onto the fish to ensure it sticks and create an even coating. It is recommended to season the fish a few hours in advance, but it is important to save salting for right before cooking, as salt will draw the moisture out of the fish, resulting in a drier texture.
In addition to the spice blends mentioned, other spices and herbs can be used to season blackened fish. For example, oregano is a prominent flavour in one recipe, while another suggests a simple salt and pepper seasoning. You can also experiment with garlic, onion powder, and cumin to create a unique blend.
The key to successful blackened fish is a generous, even coating of spices, creating a crispy, flavourful exterior when cooked in a hot pan.
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Fish types
Blackening is a great way to prepare almost any variety of fish. The blackened flavour works especially well with firm, lean white fish, such as cod, rockfish, grouper, snapper, catfish, mahi-mahi, and halibut. It also pairs well with salmon and shrimp.
For the blackening seasoning, you can either make your own or buy a pre-made mix at the grocery store. A typical homemade blend includes paprika, garlic, oregano, salt, thyme, and pepper. You can also add cayenne pepper for a spicy kick.
When preparing the fish, you can leave the skin on or off. If you want the seasoning on both sides, remove the skin. You should heavily season the fish, coating it fully and packing it in. Remember to only salt the fish right before cooking, as salting too early will draw out moisture and result in a drier texture.
Firm-fleshed fish are ideal for the blackening process as they can withstand the intense heat. Cod, for example, is a good choice as it is firm and flaky. If you're using a thinner fish, be extra mindful of the cook time to avoid overcooking.
Blackened fish is a versatile dish that can be served with a variety of sides. It goes well with potatoes, such as crispy smashed potatoes or roasted red potatoes. For a lighter option, serve it with a salad or sautéed vegetables like broccoli or green beans.
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Cooking time
The cooking time for blackened fish depends on the thickness of the fillets. The fish is cooked for 1-3 minutes on each side in a very hot pan. The fish is done when it has a charred bottom and the internal temperature of the fish has reached 145˚F. The whole process should take no longer than 10 minutes.
If you are cooking your blackened fish in the oven, it should take about 5 minutes to cook the fish to an internal temperature of no more than 125ºF / 51ºC.
Blackened fish can be cooked in batches to avoid overcrowding the pan. If you are cooking in batches, the fish should be kept warm in a 200°F oven until all the fish is done.
Leftover blackened fish should be cooled to room temperature and then stored in a shallow covered container in the refrigerator at 40°F or less. It can be kept for up to 2-3 days or frozen for 1-2 months.
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Storing leftovers
Blackened fish is best eaten fresh, but leftovers can be stored in the refrigerator for 1-3 days. To store leftovers, let the fish cool down to room temperature. Then, wrap the fish in plastic wrap and place it in an airtight container or freezer bag. Stored this way, blackened fish will keep in the refrigerator for up to 3 days and in the freezer for up to 1-2 months.
When reheating blackened fish, thaw it in the refrigerator first, and then gently warm it in the oven or on the stovetop. You can repurpose leftover blackened fish in several ways. For instance, you can reheat and shred the fish, placing it in a tortilla with shredded cabbage, coleslaw, avocado, and cilantro to make blackened fish tacos. Alternatively, you can simply heat up leftover blackened fish and serve it as a sandwich.
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