Spicy Blackened Whiting Bites

Two weeks ago I posted about a little hidden, spicy foods gem down the shore here in Jersey called Ragin’ Cajun. I picked up their cookbook the last time I was there and had to share this recipe for blackened fish bites. If you visit you’ll see the blackened chicken bites on the menu but I had a few filets of Whiting and decided on blackened fish bites. I’m posting this one because it’s one of the recipes posted on their website so not divulging too much from the book, you’ll have to go buy your own copy to get the rest of the goods!

Blackened Whiting with broccoli

Blackened just means you cook it until it looks nice and burnt but it’s not! Actually, you’re cooking at high heat and toasting the seasoning which brings out a wonderful smoky flavor. Also you want to be sure to use a cast iron skillet because of the high temperature but if you don’t have one use a heavy bottom pan instead, that will work just fine. Make sure you have a good Cajun seasoning as well because the only other ingredient is butter so your spice flavors should be well balanced. As an added bonus the book purchase came with a free jar of Ragin Cajun’s very own Cajun seasoning so I was pretty set, no way to mess up this recipe! Check them out and let me know what you think!

Ragin Cajun's Cookbook

Blackened Whiting Fish Bites
Recipe adapted from Sittin’ Bayou Makes Me Hot

2 Whiting Filets, cubed
2 tbsp Cajun seasoning
3-4 tbsp unsalted butter

1. In a bowl, toss the fish bites with the seasoning.

2. Melt butter in a cast iron skillet on high heat. When butter melts and add the fish. Cook for 2-3 minutes on each side making sure the fish is well coated with butter.

3. Serve as an appetizer or add a side veggie for dinner. I cooked broccoli in a little butter, minced garlic clove and red pepper flakes with a side of spicy remoulade sauce for a nice meal.

Comments

  1. I tried this recipe last night, it did not work out well at all. The fish completely fell apart and stuck to the cast iron, even after adding more and more butter. It also smoked up our place and stunk for hours.

    • hotlollies says:

      Yikes! So sorry to hear that Katie! I’ve made this recipe a couple of times and haven’t had that problem. I even made it with chicken. The cast iron has to be very hot and the fish must be added as soon as butter starts to melt. If you leave the butter in there too long it’ll start to brown/burn. Once you add the fish it will cook very quickly and the butter should keep it from sticking. It is blackened fish so it will get a little smoky but that’s the moisture letting off from the fish. Was the fish maybe too wet when you added it? Try removing some of the moisture from fish with paper towel before you season it and that should do it.

      • The fish was a little wet. That probably was the issue! Probably needed more butter too for my big 10 inch cast iron. Will try again soon and let you know how it turns out. Thanks for the advice!

      • hotlollies says:

        Great let me know how it turns out! Also make sure the fish is well coated with Cajun seasoning on all sides.

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