My folks went fishing this weekend and left us a care package that turned into dinner. Heaven forbid lol blackened bass and some tasty fried yella cat!

Heck yeh! I just did similar for supper. Made some blackened Amberjack & blackened venison tenderloin topped with a crawfish cream sauce, and fried up some trout & snapper. Just finished some cold fried fish for breakfast.

That sounds great skinner!

We have been out of fish for months, i bought some cod the other day, but it just aint the same lol

Bout time to knock the dust off them fishing poles then!

Blackened?

Yep bill. I wish more of the blackening seasoning would have adhered to the fish but it was still pretty darn good.

I never met a fish I didn’t like, looks delicious!

Bass doesn't hold up to deep frying well, but man are they good in a skillet!!

We mainly fresh water fish due to where we live. I dont mind frying bass, but i sure like blackening it better. We eat a lot of catfish and i will blacken it also, but i much prefer to blacken bass, sandbass, crapie or some kind of scale fish.

grew up eating pretty much only fried fish, mostly catfish ... then found blackened fish and I do that quite frequent but still looking for a great (not just good) store bought (or mixed up) seasoning. Years ago, the guy behind the seafood counter at our local HEB turned me on to a seasoning but I haven't found it since that original purchase. I think I kept the container, stashed in the back of my spice cabinet ... will need to go try to dig it out to see if I can find it online.

Heck yeah!
Nothing wrong with that!

To keep it easy i just use zatarans blackening seasoning. I have mixed some up off of a recipe I found on the internet and it was good but really like the zatarans too and it is much easier.

Heck yes

I think I have tried the Zatarans, but it was a bit (actually a lot) heavy in red pepper for my wife ... am I thinking right?

My wife is not big at all on spicy and she likes the zatarans quite a bit. I do not think it is heavy on the red pepper.

I think the Zataran's has less red pepper than Paul Preudome's. Some people just don't care for blackened fish, others really love it.

I'll say this too - something I've learned after eating & cooking a lot of blackened fish in my life.......a lot of folks put way too much blackened seasoning on the filets and their pan is not hot enough. You need some seasoning, yes, but what makes for good blackened fish is a screaming hot cast iron skillet & butter (can use clarified butter but don't need to). To blacken fish properly, this needs to be done outside! What I do is melt some real butter in a pan, dip the filets in the butter, and immediately dust/coat with the seasoning. Get all the fish ready, fire up that skillet & get it smoking hot, then drop the filets in a dry skillet. Doesn't take long, flip one time & done. You can achieve good looking/tasting blackened fish this way that is not too over seasoned.

Red Cheby your fish looks great BTW.

Outside is my preference as well these were done outside on my gas grill burner. I used bacon grease instead of butter.

I do it outside for two reasons, one it smokes up the house and two I feel like our electric flat top stove isn’t good/consistent enough heat. I like to do it on gas.

Yes Sir you are correct. LOL, I was a teenager the first time I blackened fish and I did it in the house. That didn't end up too well for me.

I love eating black bass but not white or striper

Is that racist?

Probably racist.
Here is the only BLM (Bass Lives Matter) that I can get behind. BLM in a skillet!

Probably theses days.

That looks really good, I’d hit that I wonder when we will need to start calling them Non Binary Fish With Dark Stripe. You need to be real careful saying the word “Black” or you might offend the fish rights activists.

I think this thread would be a hit on the TFF. Largemouth is one of my favorites to eat.