Tried em' All, Hands Down THE BEST!


"I came across Cajun's Choice Blackened Seasoning back in 2001. Before that I tried Prudhomme's, Emeril's, Cajun King (pretty good), but none measure up to Cajun's Choice. It has the lowest sodium content of any of the aforementioned products. Believe it or not you don't even have to slap the fillets into a cast iron skillet that's a million degrees and create incredible smoke to blacken fish. I have an aluminum skillet that works great. Haven't tried my stainless yet but I would stay away from non-stick surfaces. That's not to say they absolutely won't work, I just haven't tried. I like to coat one side of a tilapia fillet with melted UNSALTED butter. (Salted butter burns too fast and the salt content ruins the flavor. Probably why the most critical review said CCBS is too salty!) Then I apply a nice coating of Cajun's Choice onto the buttered fillets and stick them in the freezer for 5 to 10 minutes, just long enough for the butter to harden. Then remove the fish from the freezer and do the other side. I have found that on my GE glass top cooking range I can place the just seasoned side into the cold skillet and turn the dial up to just 4 and let it cook away. Once the fillets are cooked to white about halfway up the side using a sharp spat to get under the fish so the coating doesn't come off carefully turn them over so they don't splatter butter everywhere. I use a second spat to hold the fish onto the first one to make that procedure is easier. By then you can just turn off the burner and they only need a few minutes to be done. From there it's Laissez les bons temps rouler! Better blackened fish than I've had in any restaurants, sha."

 – Ronald B. Gerber (Customer Review on Amazon/ September 15, 2020)

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