Lent has started and I am looking for more creative ways to enjoy fish and seafood on Fridays…well…any day for that matter! I was thinking about my Blackened Grouper and wanted to elevate the recipe just a touch…Fish and Chips, my way! I picked the most perfect bun, and made the best creamy cole slaw. For the side, my Homemade French Fries!
Local to Charlotte? Head on over to the Carolina Meat & Fish Company for fresh, NC Grouper. Not local? They can ship to you! Also pick up a package of our signature blackening seasoning.
In order to properly blacken anything, you need the seasoning blend, and a cast iron pan. If you follow me, you know I use cast iron a lot. Click here to check out the one I use most often. It is also the perfect one to start, or even add to your collection.
- 1 TBLS garlic powder
- 1 TBLS paprika
- 1 TBLS dried oregano
- 2 tsp dried thyme
- 2 tsp black pepper
- 2 tsp kosher salt
- 1 to 2 tsp cayenne pepper
If you are preparing the fries, I would suggest following the recipe linked above, and just when you are ready to fry, you can begin preparing the fish. I love using this Lodge deep cast iron pan for all of my frying needs…click here!
Place the shredded cabbage in a bowl. Add about a half cup of the slaw dressing (I just used a store bought brand). Season with kosher salt and pepper. Mix. You may or may not need additional dressing. If all of the cabbage is nicely coated, you should be good to go. Store in fridge until you are ready to use.
Mix together the ingredients for the blackening seasoning. Line a cast iron pan with a touch of olive oil and heat to medium/medium-high. Check the fish and remove any pin bones. Rub the fish, on both sides with the lemon juice. Sprinkle and coat the seasoning on both sides.
Add two of the fish filets to the hot pan. If you are making more than two pieces, blacken in batches. Overcrowding the pan will cause the fish to steam, and not properly blacken. After the first minute, turn the heat down to medium. Allow the fish to sear on one side nicely before turning. If your filets are on the thicker side, you may want to cover with a lid to ensure they cook fully inside. Flip and allow to blacken on the other side. Depending on thickness, the fish will take anywhere from 6 to 10 minutes….just in time…as the fries should be nice and crisp.
Heat up a griddle to medium. Add one tablespoon of the butter. Place buns, inside facing down, on griddle to toast. As you can see, I am using three different cast iron pans for this recipe. The buns toasted up perfectly in this flat cast iron pan…click here! Add more butter as you toast additional buns.
Remove fries from oil and drain on paper towels. Salt immediately.
To serve, place blackened grouper on the bottom bun. Add a squeeze of lemon juice. Top with the homemade cole slaw. Serve with a side of fries. You have just created the most perfect Fish and Chips! ENJOY!