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Old 06-11-2014, 01:42 AM   #1
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Default Supper Tonight

Blackened some crappie and served it over gouda grits with strawberry pico de gallo and oven baked asparagus. One of the best ways I have ever tried crappie. Got the grits idea from The Fish House in PCola.Winner Winner Crappie Dinner!
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Last edited by ifish911; 06-11-2014 at 01:45 AM.
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Old 06-11-2014, 01:54 AM   #2
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Looks good, did you use smoked Gouda cheese?
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Old 06-11-2014, 02:18 AM   #3
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Oh yes. Smoked gouda. Gives the grits an excellent flavor. Found the fish house recipe online.
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Old 06-11-2014, 02:35 AM   #4
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I've got to work on my blackened fish. It still hasnt come out right yet.
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Old 06-11-2014, 03:05 AM   #5
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This is what I use.

2 tablespoons smoked paprika
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1/2 teaspoons Lowreys Seasoned Salt
I completely dry the fish and cut it into small pieces so it cooks faster. I coat the fish with the rub and cook it in nonstick heavy pan on very high heat with 1/2 butter and 1/2 olive oil. After I turn the fish gently when it browns I start turning the heat down to keep the paprika from tasting burnt. Cutting the fish into small pieces was the key for me.

Last edited by ifish911; 06-11-2014 at 03:09 AM.
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