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Wild Maryland Cookbook​


Butchering Information


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DNR Cookbook

Steve’s Blackened Snakehead
(aka Blackwater pike fish)

snakehead 

Submitted by Steve Schneider
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​​Directions​

In a small bowl, mix together the paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside.

Heat a heavy cast iron skillet on high heat until extremely hot, about 10 minutes. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.

Place fillets into a hot skillet slowly, without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until the fish has a charred appearance, about 2-3 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

As a healthier alternative the fish can be baked or grilled outside, cooking for approximately 20 minutes per inch of fillet.

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​Ingredient​s​

  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons black pepper
  • 2 teaspoons dry mustard
    • (or all the above can be substituted with Chef Prudhomme’s Blackening Season mix)
  • 3/4 cup unsalted butter, melted
  • 2-4 Snakehead (aka Blackwater pike fish) fillets

(or all the above can be substituted with Chef Paul Prudhomme’s Magic Blackened Redfish Seasoning) ​