Wednesday, September 22, 2021
Try this recipe with any kind of fish or even chicken.
Try this recipe with cod, tilapia, snapper or another fish.
Cut fillets into 2- or 3-inch wide pieces and make sure that they’re bone dry and cold before starting.
The secret is to use an extremely hot skillet, preferably a well-seasoned cast iron one, and cook outdoors.
This works with pretty much any fish, but my favorites include crappie, bluegill, rockfish, and other small fish.