Blackened Northern Pike

Ingredients:

– Northern Pike fillets

– Olive oil (you can use other kinds cooking oil also like peanut oil or canola oil)

– Tony Charchere’s Original Creole Seasoning (you can find this seasoning at most grocery stores)

– DRY Cast Iron Fry Pan

1. Cut de-boned northern Pike fillets into smaller pieces (about 4″ long)

2. Lightly coat both sides of pike fillets with oil

3. Season the oil coated fillets with Tony Charchere’s Creole seasoning (the more seasoning you use the spicier it will be!)

4. Heat cast iron skillet – leave the pan dry! The pan must be hot. The pan will usually start to smoke a bit when it’s ready

5. Place oiled / seasoned fillets into hot pan. If it is hot enough you will usually get white smoke coming off the fillets when you put them in the pan.

6. After about 3-4 minutes turn fillets over. They will usually start turning white just before you flip them.

7. 3-4 minutes on the other side and you should be able to pull them off.

8. Let them cool a bit before you serve them.