Pearl’s Famous Blackened Fish | Pearl's Restaurant Group
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Before my son's death he was a lead chef at several New Orleans style restaurants in Colorado and OKC. As a young chef he spent time in New Orleans studying under Paul Proudhomme (sp ?) I began using that basic recipe but later switched to Pearl's recipe as I preferred it. Most are basically the same. Both those are on the web. I just made some adjustments to get what I liked. We eat lots of blackened fish, chicken pork chops and an occasional ribeye so I make a batch up that will last about 6 months.
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Pearl’s Famous Blackened Fish | Pearl's Restaurant Group
Sent from my SM-G991U using Crappie.com Fishing mobile app
Proud member of TEAM GEEZERRojo LIKED above post
It's a really small world. I did handyman work for Paul & Kay at their home and restaurant. They had this dog, Hertzog or something like that, he would let you in their yard to work but wouldn't let you leave. I was around when Paul was working on his Dry Gumbo Poorboy. I'm naming my restoration Blazer Fast Eddie after Paul's cousin and the guy Eddie I bought the boat from. Fast Eddie raised all the rabbits & quail plus other stuff, delivered it in a Ford Pickup that had a permanent lean from Eddie's size. They all were just wonderful people. Speaking of Restaurants Drago's Seafood is making and selling their Charbroiled Oyster sauce, I bought a bottle to try cooking crappie in. I have a TEC, same technology Ruth's Chris uses to cook their beef, thought I would try hot searing them in the Drago's sauce in a black iron skillet in the TEC.