Blackened Fish or Chicken

Blackening: A Spice or Technique?

Blackened meats originated in the 80’s. Thanks to a famous Chef by the name Paul Prudhomme who was born in Opelousas, La. Which makes blackened proteins such as fish, seafood, chicken, steak, and even alligator, all part of the Cajun and Creole cuisine.

Chef Prudhomme used Redfish and a blend of spices in the original recipe. The technique that he used was to dip the meat in melted butter, cover with the Blackened Seasoning, and cook in a hot cast iron skillet. By doing so, this technique mimics the results of cooking the protein over an open charcoal fire.

So to answer the above question of whether Blackening Fish or Chicken is a spice or technique, I say both.

A few slight changes

Now, I absolutely love Cajun or Creole food and find myself with a craving pretty frequently. The use of veggies, meats, and spices really create big and unique flavors that I truly enjoy.

However, I do like to tweak things sometimes to add even more to the end result. So in the case of Blackened Fish or Chicken, I actually cook this on the grill. The other difference is that I mix the Blackened Seasoning into the melted butter.

I’m going to briefly explain why I changed both of these.

By mixing the Blackened Seasoning into the butter, it provides a more even and full coverage of the protein. This is important to ensure that each bite is a consistent and that the color in your overall presentation is the same.

Like I said, I cook this on the grill. However, that doesn’t mean that I don’t cook it in a Cast Iron Skillet. I preheat the skillet on my Big Green Egg and then place my meat and butter mixture in the skillet. This adds a whole other dimension to the flavor. Adding in the element of charcoal and open fire cooking to the protein makes this a crowd favorite!

If you don’t have a charcoal grill, cook it on the stove top. Just be sure to have all fans on and maybe even a couple open windows!

Don’t be overwhelmed

Two things I hear a lot, “This sounds overwhelming.” Blackened Seasonings too salty.” Trust me, it’s NOT hard to make. Like, At all! In fact it’s one of the most simple things I’ve ever made.

In regard to the saltiness in blackened foods, I agree 100% that most blackened seasonings are way too salty. But, I made my own! Guess what the biggest compliment I get is…YUP! Not salty at all!

Blackened Seasoning Recipe

For this blackened seasoning recipe you’ll need kosher salt, black pepper, paprika, cayenne, oregano, parsley, garlic powder, and onion powder.

The seasoning can be used on anything like chicken, fish, alligator, or even veggies. In this post I used fresh caught Bass from the lake in our area.

Place the protein of your choice in a large bowl.

Pour Melted Butter over the protein in the bowl. I have made this a few times since I took these photos. As you can see the Blackened Seasoning is not in the bowl yet. I do recommend mixing the seasoning into the butter before pouring over the meat.

Stir the meat and Blackened/Butter mixture to evenly cover.

After the grill and cast iron come up to temperature at 400° F, place your meat and butter mixture in the heated skillet.

Depending on the protein you chose, allow the meat to cook for about 3-5 minutes on each side or until you’ve reached the desired texture, color, and required internal temperature.

Plate your Blackened Meat with your favorite sides and SERVE!