Smudging (food preparation).

Blackened fish (right)

Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme.[1] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder.[2] It is then cooked in a very hot cast-iron skillet.[2][3] The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.[4]

While the original recipe calls for redfish,[3] the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.


  • ^ Herbst, S.T.; Herbst, R. (2007). The Food Lover’s Companion (Fourth ed.). Barron’s Educational cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:”””””””‘””‘”}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url(“//”)no-repeat;background-position:right .1em center}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url(“//”)no-repeat;background-position:right .1em center}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url(“//”)no-repeat;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:url(“//”)no-repeat;background-position:right .1em center}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}
  • ^ a b O’Neill, Molly. “Paul Prudhomme’s Blackened Redfish”. The New York Times: Cooking. The New York Times Company. Retrieved 6 September 2018.
  • ^ a b “blackened”. Food Encyclopedia. Television Food Network, G.P. Retrieved 26 Oct 2011.
  • ^ “Restodontê | Descubra receitas a partir de seus ingredientes”. Restodontê (in Portuguese). Retrieved 17 March 2018.
  • WetFat-basedMixed medium

    • Barbecuing
    • Braising
    • Flambé
    • Fricassee
    • Indirect grilling/Plank cooking
    • Stir frying (chao)


    • Air frying
    • Microwaving
    • Pressure cooking
    • Pressure frying
    • Thermal cooking


    • Curing
    • Fermenting
    • Pickling
    • Souring

    See also

    • List of cooking appliances
    • List of cooking vessels
    • Outdoor cooking
    • Food preparation
    • Food preservation
    • Food safety

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