Syracuse.com - Syracuse angler shares his favorite 'blackened black bass' recipe

[HuntingNY-News]

Have a good freshwater fish or wild game recipe? Send it to me at [email protected].

Bill Lucas, of Syracuse, recently shared this recipe after I shared my favorite for preparing "blackened black bass" (Black bass is a term that's used to describe either large or smallmouth bass).

Lucas wrote: "Dave - I have a lot of friends who love walleyes, but I prefer black bass fillets. I know, I know, I must be crazy! But my favorite recipe (and one that's made a lot of converts) is very simple.

BLACKENED BLACK BASS

Sprinkle both sides of fillets liberally with Cajun blackening seasoning mixture (see below)

Get a cast iron pan very hot (you can do this outside on the grill because it does smoke)

Add a tablespoon of butter, and as soon as it melts, add the fillets without crowding.

Blacken one side (usually about 20 to 30 seconds) flip, and do the other side. Don't let them get dry.

Serve with a sprinkle of parsley and lemon wedges.

If you want a little less smoke, first dip the fillets in melted butter, and sprinkle them with the Cajun spices. Then you don't have to add the butter to the pan.

If you don't have prepared Cajun seasoning, mix equal parts of salt, black pepper, and paprika (I like the smoked variety). I usually start with about a Tablespoon of each. Then add about one teaspoon each of the following: white pepper, pepper flakes, onion powder, and garlic powder. And a dash of oregano doesn't hurt.

I've had people who have told me that they don't like fish try these, and come back for seconds.

View the full article on The Syracuse Outdoors Blog