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Cajun Blackened Fish hero image coming soon
1980s-present - Paul Prudhomme and Cajun restaurant cooks popularizing blackened redfish
Blackened fish became a national sensation through New Orleans chef Paul Prudhomme, whose blackened redfish helped bring Cajun cooking to American restaurant culture in the 1980s. The method is intense: butter, spices, high heat, and a smoky cast-iron crust.
Difficulty
Moderate
Prep time
15 minutes
Cook time
10 minutes
Total time
25 minutes
Servings
4 servings
Region
Louisiana and American restaurants
Era introduced
1980s-present
Introduced by
Paul Prudhomme and Cajun restaurant cooks popularizing blackened redfish
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Blackening is not simply burning food. The fish is coated in butter and a spice blend, then cooked in a very hot cast-iron skillet so the seasoning darkens into a crust while the fish stays moist. Prudhomme's blackened redfish became so popular that it contributed to pressure on Gulf redfish populations, so this home version works with redfish, catfish, snapper, cod, or other firm fish.
Drafted with blackened redfish history from Magic Seasoning Blends (https://www.magicseasoningblends.com/blog/blackened-redfish-the-dish-that-changed-everything/), Paul Prudhomme context from The New Yorker (https://www.newyorker.com/culture/culture-desk/postcript-paul-prudhomme-1940-2015), and Cajun cuisine context from Epicurious (https://www.epicurious.com/expert-advice/making-jambalaya-in-honor-of-paul-prudhomme-article).
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