Mastering Blackened Fish: Easy Cast Iron Recipe the Right Way🍴

[@baddocs2121]

great video, very nice presentation and great advice!!

[@AllThingsFoodwithJohnWoods]

Glad you liked it. Thanks for watching and commenting.

[@tonetteraber378]

Great tips! Looks delicious. Thanks for sharing.

[@AllThingsFoodwithJohnWoods]

You are so welcome!

[@michaelhawks9247]

I love blackened fish. Yours looks divine!

[@16Meghanxo]

one of my favourites! i have made it many times after watching your video. thank you so much for the inspiration and thoughtful tutorial.

[@AllThingsFoodwithJohnWoods]

Thank you for watching and your comment. I wish I. Lund see some of your pics. Send to the website on my channel. I always love seeing what others do with these recipes. What kind of fish?

[@darrellobermann2315]

I made your hushpuppies yesterday for the first time. Thanks to you we now have a all time hushpuppie favorite . I also made your blackened seasoning and used it on some catfish , wonderfull ! thank you

[@AllThingsFoodwithJohnWoods]

Thanks, Darrell. I gave cooked these by the tens of thousands snd still love them. Thanks for watching.

[@AllThingsFoodwithJohnWoods]

Thank you, Darrell. I appreciate you watching the channel, and especially sharing your experience of trying the recipes. Love them Hushpuppies.

[@gaittr]

My fellow chef. Very good advice for people that don't know how to cook fish in this fashion. This works really well for delicate fish like bass and striper and my favorite is walleye. I make my own seasoning as well because I just don't want the MSG that everybody throws in their seasoning. I use a little bit of sugar because it crystallizes

[@AllThingsFoodwithJohnWoods]

Thank you for your reply. We are like minded when it comes to cooking fish.

[@AllThingsFoodwithJohnWoods]

Would love to see our seasoning recipe, and thanks for the comment about the delicate fish. I will use that line in a future video on the subject. I add sugar to my seasoning as well. See my video on blackened seasoning, but overlook the mistake when I said basic but meant oregano.

[@ryancafferty4973]

love that, but what’s wrong with MSG? your body uses it as a neurotransmitter actually and you can’t beat umami :)

[@lightning9279]

@@ryancafferty4973 Gaittr gets plenty of MSG and he/she doesn't know it. Here's why. The World Food Organization lobbied American politicians to put into law that MSG can legally be called 11 different names. Each of those scientific names are so complicated to say or spell, the average person would never know it is msg. Well, the lobbying worked. Now food producers can label a product as no msg and legally get away with it, because technically there is no item called msg in it. But there is another chemical just the same as msg, but only with a different name in it. Crazy.

[@garylovett2630]

Always enjoy and look forward to your informative videos!

[@AllThingsFoodwithJohnWoods]

Gary, your comment is most appreciated. I have been involved I a lot of hard adventures in my life KZbin at my age is by far the most difficult . Your support means a lot. Let me know what you would like to see.

[@garylovett2630]

You're doing a fine job, John! I have been an avid fisherman all my life so, naturally, I enjoy watching anything to do with cooking fish. Also, like to smoke and grill outdoors so anything to do with BBQ! Keep up the good work!

[@AllThingsFoodwithJohnWoods]

Gary, Summer is just around the corner. Being the griller that you are, do you have any ideas of something you would like for me to try on KZbin?

[@garylovett2630]

@@AllThingsFoodwithJohnWoods Can't really think of anything, John. I have a big green egg, an electric Masterbuilt smoker and an Oklahoma Joe offset smoker that I've been cooking on for years, so I'm pretty much up to speed on most things that can be either smoked or grilled. Still, anything you post I'd be interested in watching.

[@AllThingsFoodwithJohnWoods]

Gary, sounds like my cooking arsenal. The Masterbilt smoker is a great value. I switched from electric to gas. I can’t tell the difference in cooking outcome between my $350 Masterbilt and the 20k smoker owned. I’m thinking about doing a series on the Masterbilt.

[@heatherwalker235]

cast iron pan coming out tonight...thanks for sharing :)

[@AllThingsFoodwithJohnWoods]

Sorry for the late response. I bet you have mastered the art by now. Send me some tips.

[@darlenejohns1686]

Love this ! Looks amazing

[@AllThingsFoodwithJohnWoods]

Thank you. Try it out and let me know how it turns out.

[@eddiewilson8119]

Thank you for sharing this recipe and I love 😍 learning!and it looks delicious 😋!

[@AllThingsFoodwithJohnWoods]

Thank you, Eddie. I want to cook with you sometime. What are your favorite dishes to cook?

[@eddiewilson8119]

@@AllThingsFoodwithJohnWoods Shrimp 🦐 and steak 🥩!

[@AllThingsFoodwithJohnWoods]

@@eddiewilson8119 I will soon be doing a series on Shrimp and Grits from different regions.

[@MegandDon07]

@@AllThingsFoodwithJohnWoods I can't wait for this series. I promise you none of them will be as good as yours.

[@AllThingsFoodwithJohnWoods]

Eddie, you are the best.

[@gobysky]

Nice presentation. What make burner are cooking on? Would like to purchase one also.

[@AllThingsFoodwithJohnWoods]

That is a simple butane burner. You can find a variety on line. I love them, especially in power outages. They get quite hot.

[@MegandDon07]

I can't wait to make this. We love Pride of The Pond catfish.

[@AllThingsFoodwithJohnWoods]

Did you finish your house and marvelous kitchen?

[@MegandDon07]

@@AllThingsFoodwithJohnWoods Not yet. We hope to be in by the end of March.

[@tomdonaghy8625]

it isn't hard and it's really really good.

[@AllThingsFoodwithJohnWoods]

Thanks Tom. Much easier than it looks. I hope that you enjoyed, and the same seasoning and technique works on a lot of things. Keep watching the channel.

[@maxcontax]

@@AllThingsFoodwithJohnWoods i tweaked a blackening seasoning recipe from Chef John, a d it is now a staple here. Great on boneless skinless chicken thighs, great on walleye, and even on a pork chop.

[@pjgirl5]

Looks so good! I can smell it from Canada! Any tips for doing this over a campfire? I plan to try it with Pickerel.

[@AllThingsFoodwithJohnWoods]

Sorry for my late response. I try to read and respond to each comment. I’m sure it will work fine with mackerel. Let me know about the results. Where in Canada? I have traveled from Prince Edward to Prince Ruppert. Love Canada.

[@PatrickArnold-x8s]

I am looking to cook on my new griddle, blackened foods

[@AllThingsFoodwithJohnWoods]

Great. Let me know how it turns out. The recipe I give for the fish can be used with chicken, steak, vegetables, It all requires basically the same type of seasoning, and the cooking principles are the same for the most part, I wih you great success. What kind of griddle did you purchase?

[@alexmc6568]

Great tip beyond the food to keep an eye on little hands and fingers that might be mooching about……not all about the food when cooking out, first time to hear something like that…..kudos.

[@AllThingsFoodwithJohnWoods]

Thank you, Alex. The devil is in the details. I look forward to hearing from you again. Thanks for watching. Cook to Love.

[@dtowndano]

I love a good blackened fish so I'll defiantly try to duplicate this technique. I do have a good cast iron pan. What would be the desired temperature to look for with Catfish ? Chicken ? Thank you John Woods.

[@AllThingsFoodwithJohnWoods]

Daniel, I cook my catfish to 145 minimum but prefer to go to 160 for my family’s desired doneness. Whole chicken I like to cook to 180. Parts to 165. I line thighs to 180 as well. There are standard temperatures for meat doneness that should always be followed. There are personal preferences that might exceed those standards. When in doubt, always consult reliable tables. Thanks for the questions.

[@AllThingsFoodwithJohnWoods]

As hot as you can get it. Be careful. I’m now leaning toward coating the fish with butter as a binder for the seasoning. Watch my video on blackened seasoning.

[@tjtewshews5531]

When that fish first popped up...."damnnnnnn".

[@nancydelu4061]

My guy can't "do" capsaicin or heat but loves a charred taste. Thank you

[@AllThingsFoodwithJohnWoods]

Thank you for watching and commenting. Remove the capsaicin ingredients and let me know how it turns out. I appreciate you time.

[@nelsonbrooks]

Where’s the seasoning mix John? I’ve follow all of the hashtags & I get nowhere…

[@AllThingsFoodwithJohnWoods]

Nelson, here it is. Let me know how it turns out. Ingredients 1 ½ tablespoons paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground dried thyme 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon dried basil 1 teaspoon dried oregano

[@keithtauber4153]

With all due respect I disagree with you whole heartedly about the temp of that skillet. That skillet was not near hot enough. Blackened is NOT just seasoning folks. It is blackened ie "burnt" which means crusty. Trust me, you will love making it on a hotter skillet. Only cook for 1 minute - 2 minutes tops on each side. Do put the filets in a butter batter first then in your seasoning. (Tony Catcheres blackened seasoning is good) This is the way they do it in New Orleans where this technique was invented by Paul Prudhomme. Even he uses a red hot skillet. Trust me it is better. Red fish is probably the very best fish to use for this technique. I no longer order "blackened" anything in restaurants because they don't understand what real blackened means. Sad.

[@AllThingsFoodwithJohnWoods]

Keith, your comments are well received. My video was based on the way I was taught, good, but maybe short of the standard of Paul P., the inventor and master. I have changed my method in recent videos to emulate your suggestions. I do like my homemade seasoning. Red fish is great. I am headed to Houma, La. area next week to catch some, and cleaning on the half shell. Come go with me and we will have a great time catching and cooking.

[@AllThingsFoodwithJohnWoods]

PS: my skillet was cranked up as high as it could go.

[@keithtauber4153]

@@AllThingsFoodwithJohnWoods I would love too. It has been too long since I have caught a Redfish and felt it stretch my line and test my drag, let alone cook it fresh like this. Thank you for your reply. After re reading mine to you, I was overly harsh and for that I apologize. I am sure the way you cook blackened fish is excellent.

[@AllThingsFoodwithJohnWoods]

Keith, what a nice note to wake up to this morning. I appreciate your sincerity. No harm. We get very passionate about cooking, and I have found out by doing these videos. When I return from my trip, I will revisit this video, use the Redfish, and reference our dialog. Thanks again, and keep watching. I look forward to your continued candid comments.

[@captainsiv5746]

Sorry buddy but this isn’t blackened. You put the butter on the on the fish then seasoning then let the skillet get white flake hot. This is not what Paul Crested.

[@AllThingsFoodwithJohnWoods]

There are several ways to do this but the results are all the same. That is the miracle of cooking. There are laws that must be followed, and laws that can be broken without recourse. So thankful for your observation because it proves an important point.

[@JuanHernandez-ev4bb]

Please take those gloves off. Whats wrong with you?

[@AllThingsFoodwithJohnWoods]

What’s wrong with that? I was cooking in an area with fish and touching things where I could not wash my hands. People freak out over that kind of stuff. Try your own video series and see what people pick up on.

[@captainsiv5746]

Actually there is one correct way. What you are teaching folks is sauté not blackening. The whole point of why Paul created the dish was to use less oil. That’s why he puts the butter on the protein before seasoning and none in the pan. Real blackened fish doesn’t come out swimming in fat. It’s cooked until done and is juicy and flakey! You should probably change the name of your video. After you do some research into the origins of this dish and show some respect to the chef that created it.

[@AllThingsFoodwithJohnWoods]

Good history lesson.