Blackened Redfish

Preparation info
  • Yield:


    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Within recent memory, a great deal has been made of “American cooking” To my mind, two of the greatest “new” dishes to appear in popular culture are Buffalo chicken wings, distinctly a Yankee creation, and blackened redfish. The latter, of course, is the creation of my good friend Paul Prudhomme, owner of K. Paul’s Louisiana Kitchen in New Orleans, who prepared it in my front yard for one special celebration.

“Once a year when I was a child,” he explained, “my father would take all