Blackening is a cooking technique developed by chef Paul Prudhomme for redfish, using butter and spices to create a black crust. Other chefs have since developed alternative styles, but high heat and a cast iron skillet are essential for authentic blackening.
Blackening is a cooking technique created by chef Paul Prudhomme as a method for cooking redfish. The authentic version of blackening relies on the milk solids in the butter, as well as the roasting of spices to a lesser extent, for the black color. As the cooking style became more popular, other chefs and restaurants developed alternative styles of blackening foods, usually using pungent spice and oil blends to create the blackened crust on the food. While the method was developed for use on firm fish, it can also be used on other foods such as chicken, beef and vegetables.
One of the most important aspects involved in darkening is the heat of the pan. The skillet should be cast iron or something similar that can withstand the intense heat. The actual amount of heat required for this cooking method is more than a standard home range can produce and hotter than most gas grills can achieve. Special outdoor fryers or charcoal are typically the only ways to get the pot hot enough. For non-traditional methods, medium-high heat is usually adequate, although the results are slightly different.
Authentic preparation begins with a large amount of butter that is melted and cooled but not resolidified. Spices – usually a combination of thyme, garlic salt, pepper and paprika, although some blends use a much wider range of spices – are added to the butter. At this point the pan should be incredibly hot and ready to cook. The meat is then dipped in the cooled butter and spice mixture and immediately placed in the hot pan.
The blackening will occur almost immediately when the butter hits the hot pan. A huge amount of smoke will also be created, so this style of blackening is usually done outdoors. More butter is poured over the meat before the meat is turned over after a few minutes of cooking. The milk solids in the butter will brown and eventually turn black, creating a crust that’s infused with the flavor of the spices and sealing in the moisture from the meat.
A more affordable way of blackening food can be done in a cast iron skillet over medium-high heat. The fish is dipped in butter and then covered in spices. A little oil is added to the hot pan, after which the fish is placed. After a few minutes of cooking, the spices will roast and begin to darken, as will the butter, though the taste is markedly different from the higher heat versions.
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