cooking drum and redfish

[deerefan]

I do a lot of freshwater fishing and had the opportunity to fish some brackish waters this weekend with coworkers. We caught several redfish and drum. What is a good way to cook these fish? I have cooked perch, bream, catfish and bass several times. Is it the same? Does anyone have some good recipes?

 

[Western]

I've never cooked drum, but a friend of mine has and he always used a pressure cooker. Couldn't tell you why, he just said that's what you do. He was from Shreveport.

 

[Bird]

Never used a pressure cooker. Since my parents used to live in Port Aransas, and kept us supplied with fish, we've cooked lots of redfish (also known as red drum) and black drum. We've fried them and broiled them as you would any other fish. And of course the Cajun "blackened redfish" is delicious and you can use the same recipe for the other drum and sheepshead. But for the blackened fish, you want to do that outdoors because it can get rather smoky. Incidentally, one of my brothers used to like to fish for lake trout in Alaska, but didn't like eating them. In 1990, we were up there and I cooked up the trout using Paul Prudhomme's blackened redfish magic seasoning and my brother found he liked the trout very much cooked that way.:laughing:

 

[sweettractors]

I do a lot of freshwater fishing and had the opportunity to fish some brackish waters this weekend with coworkers. We caught several redfish and drum. What is a good way to cook these fish? I have cooked perch, bream, catfish and bass several times. Is it the same? Does anyone have some good recipes?

If you pressure cook them, the bones will dissolve and you be able to can them just like green beans and eat them later. (sorta like sardines) We do rough fish that way here in Ky. Ken Sweet

 

[Western]

Thanks Ken! Come to think of it , they did can most of it like any other garden produce.

He even canned beef, which I had heard about from my grandparents, but have never seen outside of store bought products.

 

[schoolsout]

Blackened is big down that way

Prudhomme's Blackened Redfish Magic is a good spice to use. Not much salt compared to other stuff.

I usually pan fry or saute the fish here...anything from Redfish to Grouper

http://www.chefpaul.com/site.php?pageID=365&iteminfo=1&productID=8

 

[schoolsout]

And if you do go the blackened route, I'd do it outside

Chef Paul's Recipes - Chef Paul Prudhomme

how to prepare

Heat a large cast-iron skillet over very high heat until it is extremely hot (about 600°F).

Spread a little of the butter or oil on each side of the filets. Sprinkle one side with ¾ teaspoon of the Magic Seasoning Blend and place the filet in the heated skillet seasoned side down. Sprinkle the top side with ¾ teaspoon of the Magic Seasoning Blend. Cook, turning frequently until the fish starts to flake, about 4 minutes. Repeat with remaining filets. Serve each filet while piping hot.

Special note from Chef Paul: Because this method is simple, any variation will make a dramatic difference. Be sure the skillet is hot enough and absolutely dry. Be sure not to overseason - - the herbs and spices should highlight the taste rather than hide or overpower it. You don't want to overcook the filet - - there's a big difference between blackened and burned. Avoid a burned, bitter taste by wiping out the skillet between batches.

 

[retiredmgn]

And of course the Cajun "blackened redfish" is delicious and you can use the same recipe for the other drum and sheepshead. But for the blackened fish, you want to do that outdoors because it can get rather smoky... and I cooked up the trout using Paul Prudhomme's blackened redfish magic seasoning and my brother found he liked the trout very much cooked that way.:laughing:

Kills me Bird. I read a post, think I have something to offer, scroll down and there you are posting exactly what I was thinking.
In this instance I will add...Paul Prudhomme's blackened redfish magic is the best stuff going. Get the pan just as hot as you can without causing thermal meltdown. Butter up a slab of fish, sprinkle (lots) redfish magic on, toss in pan for 2 minutes, butter, sprinkle, flip. Leave sitting on flipped side till meat pulls easily from bones. It's about the high heat and the mechanical action of searing the flesh to keep the jucies inside the chunk of fish/meat. My favorite for this swordfish but that's a treat. Even Bass can be well served by this method.

edit: This method of cooking became even better when I purchased a stand alone LP cooker from Cabellas for boiling, dying, waxing traps. Thing could double as a blacksmith forge. Cooks a mean fish.

 

[Jimbrown]

Cornmeal batter and fried yuuummmmmm

I hope those reds were legal alot of people are not aware of the size limit.

 

[schoolsout]

I guess I should keep reading the posts before posting...

Sorry for the repetition