The Original Blackened Redfish

Popularized by the great Cajun chef Paul Prudhomme, blackened fish became a rage around the entire country in the 1980s after he served it at K-Paul’s Louisiana Kitchen, in New Orleans. In truth, frying fish outdoors in this manner had been a Cajun tradition for decades; what Prudhomme did was demonstrate how the smoky ritual could be executed in the restaurant or home kitchen. Of course, the technique has be