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20120813Stringer

Nice hefty stringer of six Channel Catfish, totaling 16 lbs live weight.

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Comment by Chris Roberts on November 2, 2013 at 4:15pm: Found the recipe Allen. Thank you!

Comment by Allen Morgan on August 15, 2012 at 3:14pm: Zach, I go to the Pedestrian Bridge in Tulsa, and wade out into the river, onto the big rock bar, and head over almost to the west bank, and get into the water in that pool where the current turns from west to south.

Blackened Seasoning Mix

2 T paprika

5 t salt

2 t onion powder

2 t garlic powder

2 t cayenne

1 ½ t white pepper

½ t black pepper

1 t thyme

1 t oregano

Mix all ingredients well, and place in a shaker. DO NOT breathe in the “dust cloud” while mixing the spices together!

That recipe is from Paul Prudhomme's first cookbook, "Louisiana Kitchen".

To blacken something, get a cast iron skillet hot. Turn the exhaust fan on. You may want to open a window (or two), and put a box fan in a window blowing outside. Put some oil and/or margarine in the skillet. Season the fish (or any other meat) to taste with the seasoning mix, and place the fillet into the skillet, presentation-side down (the side opposite the "skin" side. Cook for 3 - 5 minutes, depending on thickness of the fillet and temperature of the skillet. Season the skin-side (or not, depending on taste), flip that side over, and cook until the fish is almost done. Remove to a pl plate. Carry-over cooking will finish the fillet for you while you plate the remaining sides.

http://www.forestry.ok.gov/burn-ban-information is the website for burn bans in Oklahoma. We still have the Governor-declared burn ban. From what I understand, all charcoal grills are out. Propane grills are still in, as long as they are on concrete and away from flammable materials.

Comment by Zach Pierce on August 15, 2012 at 1:08pm: Where you hook up with them Allen?

Do you have a good blacken recipe you can post?

Do they still have a state-wide burn ban and are there any exceptions to that say if you have a large concrete patio?

Comment by Jeffrey D. Abney on August 13, 2012 at 5:38pm: Some good eaters there Allen!

Comment by Allen Morgan on August 13, 2012 at 3:34pm: Definitely "release to the grease".

Unfortunately, state-wide burn-ban prohibits propane burners right now. Gonna have to freeze the fillets until that gets lifted. Otherwise, I"ll just blacken them.