Likes: 
Reply With QuoteLooks amazing!
Sent from my iPhone using Crappie.com Fishing mobile app
HaHa: 0
Crappie.com 2K Star General
Breakfast of Champions!
I had these fillets leftover from yesterday. Yesterday I cooked Sliced Almond Crusted Buttermilk Crappie with a Frangelico-Butter reduction sauce. Don't know if anyone is interested in that, more a New Orleans thing.
Anyway use a non-stick pan for this, melt lots of butter, 3 pats used here. Liberally shake in the Drusilla Seafood Blackened Seasoning if you can find it. Great crust without all the salt as the other canned Blackened Seasonings. Fry the seasoning alone till it is browning well before dropping in the fillets. I keep it a bit hot, I'm on the gas range here instead of the induction one (we have both in the kitchen) for the heat. Swirling the fish around with the pan handle keeping the underside coated in butter makes a better crust. I flip when almost white in the center but not quite. You can feel the spatula sliding under the crust when it's well developed. One flip to cook the other side and off to the 20 minute white grits on the plate cooling. If you don't let the grits cool some before topping the completed dish takes a bit to cool. I scrape all the seasoning and butter over the top after plating.
Crappie.com 1K Star General
Looks amazing!
Sent from my iPhone using Crappie.com Fishing mobile app
Rojo thanked you for this post
Super Moderator
* Crappie.com Supporter
Crappie.com Legend - 2017 Man Of The Year
Breakfast of Champions!
Excellent!
I just learned of a new to me blackening spice too!
Have you tried their fish fry, or other products?
Sent from my iPhone using Crappie.com Fishing mobile app
Proud Member of Team Geezer!
Crappie.com Legend
* Crappie.com Supporter
Crappie.com 2K Star General
Drusilla Seafoods was a restaurant around Henderson La if I remember right near Lafayette La. I think the restaurant is closed but don't quote me I may be wrong. I have been using this for years but recently switched to Tony's Blackened from Zatarian's but it's loaded with salt. Even using unsalted butter you can't put enough to get the "Crust". I saw the Drusilla Seafood Bottle in a store a while back and bought a couple but can't remember where. I did eat at the restaurant and it was wonderful.
Cooking in butter, bacon grease, & lard is a wonderful way to go. I only make my tamales with whipped lard, makes the lightest masa.
Crappie.com Legend
we have grown so fond of old school at our house ,that we almost cook all stove top stuff in cast iron these daysOriginally Posted by Slabprowler
Since I stated eating healthier I have dropped the bread batter and the deep frying and am now cooking em in lard,real butter or bacon grease. Quite often in the non stick pan and man they sure is good !
once seasoned properly and you learn the art , the non stick pans will rest peacefully in your cabinet
we have a large and a small that never leave the stove top except for a rinse and a wipe after we use them .
food for thought if you will
sum kawl me tha outlaw ketchn whales
Crappie.com Legend
if i could find a blackening seasoning that had much less of a salty thing going on it might make my day
but as of late everything i try even at nice eateries seems very salty to me ....
wonder if you could make you own ?
sum kawl me tha outlaw ketchn whales
Crappie.com 1K Star General
I haven't used a store bought blackening seasoning in years but it took lots of attempts to get it the way I wanted it. Tons of recipes out there - Google it.
Sent from my SM-G991U using Crappie.com Fishing mobile app
Proud member of TEAM GEEZER
Crappie.com Legend - 2017 Man Of The Year
What say you? Let’s see your blackening mix.
Sent from my iPhone using Crappie.com Fishing mobile app
Proud Member of Team Geezer!
