Blackening (cooking)

Blackened fish (right)

Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme.^[1] The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.

The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.

While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.

Notes

↑ Herbst, S.T. and Herbst, R. The Food Lover's Companion. Fourth Edition. Barron's Educational Series, 2007

References

"Blackened: Food Encyclopedia". Retrieved 26 Oct 2011.

Cooking techniques

List of cooking techniques

Dry

Conduction	Dry roasting Hot salt frying Searing

Convection	Baking Roasting (modern) Smoking

Radiation	Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting

Wet

High heat	Blanching Boiling Decoction Parboiling Shocking

Low heat	Coddling Creaming Infusion Poaching Simmering Slow cooker Smothering Sous-vide Steeping Stewing

Indirect heat	Bain-marie (Double boiling) Double steaming Steaming

Fat-based

High heat	Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying (bao) Sautéing

Low heat	Gentle frying Sweating

Mixed medium

Device-based

Non-heat

Category

Commons

Cookbook

WikiProject

Cajun cuisine

Ingredients	Andouille Crawfish Filé Holy trinity Louisiana Hot Sauce Rice Roux Steen's syrup Tasso ham Tabasco sauce Trappey's Hot Sauce

Methods	Baking Blackening Brochette Deep frying Fricassée Grilling Seafood boil Smoked meat Smothering

Dishes	Boudin Chaudin Couche Couche Cracklins Crawfish pie Dirty rice Cochon de Lait Étouffée Gumbo Gumbo des Herbes Hog's Head Cheese Jambalaya Maque choux Pecan praline Pistolette Red beans and rice Rice and gravy Sauce Piquante Shrimp Creole Stuffed Mirliton Turducken

Cajun or Cajun-influenced chefs	John Besh Tony Chachere John Folse Emeril Lagasse Kay Prudhomme Paul Prudhomme Justin Wilson

See also	Cuisine of New Orleans

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