In this blog and video, I’ve got another easy and delicious fish recipe coming your way, blackened Asian carp! This tasty Cajun dish was made famous by the late chef Paul Prudhomme in the 1980s, who took the common redfish, gave it a heavy coat of spicy seasoning, and essentially burned it in a frying pan and served it up as “Blackened Snapper.” It became a worldwide sensation and a popular way of cooking many other species of fish. As you’ll discover, it also works especially well with silver and bighead Asian carp.
Blackened Asian Carp
Serving Size: four to six persons
- 2 to 4 lbs. fish fillets
- 1 stick unsalted butter
- Cajun seasoning (homemade or store-bought)
This recipe only calls for two ingredients besides the fish and that is Cajun seasoning and unsalted butter. There are many different pre-made Cajun seasoning mixes on the market to choose from, which all work great for this recipe, but you can also make your own by combining the following ingredients:
- 1 tablespoon paprika
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon dried thyme
Step 1- Preheat a large skillet on high for 5-10 minutes or until extremely hot! Cast iron skillets are ideal for this.
Step 2 – While your skillet is heating up, melt a half stick of butter in a small dish. Brush fish with melted butter and coat heavily with the Cajun seasoning mixture on both sides.
Step 3 – Melt enough butter in the skillet to thoroughly coat the bottom and blacken the fish on each side for about 2 minutes…which basically means to burn the hell out of it! WARNING! Blackening fish will most likely cause a tremendous amount of smoke in your kitchen, so make sure to have an exhaust fan going and plenty of ventilation! Serve immediately with sides of your choice, and enjoy.
Now I know what you’re saying at this point, “Yeah, that all sounds great, but what about all the bones?” Yes, it’s true Asian carp do have an intricate bone structure and cooking whole fillets will require you to pick out the bones, which is really not that big of a deal at all. When cooked, silver and bighead bones can be removed very quickly and easily, even faster and easier than removing bones from other popular eating fish such as rainbow trout, which is something I did a past video on. Another option is to simply blacken boneless pieces of Asian carp instead of whole fillets. Here is a video that shows you how to debone Asian carp fillets.
Check out the video below to see more…