What happens when you make blackened fish and chicken in a small kitchen? Smoke. LOTS of smoke. The instant the meat hits the iron skillet, the resulting smoke completely covers the meat and it disappears. After about 15 seconds, you flip the meat and create even more smoke. The windows were open, the fans were going but we were making more smoke than the fans could remove. At least the smoke alarms didn’t go off.

Blackened meats are best made on a superhot iron skillet which we did on our oven. Next time we’ll be using the skillet on the bbq. We’ll get good spices too, we tried making our own cajun seasoning and it didn’t turn out so good.