I'm coming to seriously chow in August. Already have a nearly packed dance card, thanks to the many useful useful board suggestions, but for one critical gap...
My first New Orlean's "ohmygod" meal included K-Paul's signature Blackened Redfish (likely prepared by Frank Brigtsen in early 80's).
WHO, may I ask, makes today's most stellar Blackened Fish rendition in the area? I saw a blackened tuna on Jacques-Imo's menu but I don't care for tuna unless raw. Catfish or drum would fill the bill. Suggestions?
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