Originally Posted by poorcountrypreacher
Originally Posted by stl32
MUST do it outside. Way to much smoke when you do it. HOT ass cast iron skillet, run the fish in some melted butter then a very heavy coat of your favorite blacken seasoning. I like Paul Purdomes. Next into the hot dry skillet. It will smoke like a SOB, only takes a little time on each side. Only flip once, the more you flip them the more of a chance of having your seasoning come off.



That's the seasoning and method that I have used, though in recent years I have switched to Olive oil for supposed health reasons. I can't tell any difference in how it tastes. At home, I put the skillet on the fish cooker and get it as hot as possible. When traveling, I have used a Coleman stove. It takes a little longer with it, but it works.

Anyone got a suggestion on a cast iron product bigger than the standard skillet? I've thought that I could cook a lot more fish at one time if I'd buy a bigger cast iron pan or something. Anyone use something bigger than a skillet?


Recently got a Blackstone Griddle and you can cook a bunch at one ty