This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
This article has been automatically rated by a bot or other tool as Stub-class because it uses a stub template. Please ensure the assessment is correct before removing the |auto= parameter.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Latest comment: 16 years ago1 comment1 person in discussion
I am editing this page to correct the misuse of the word "dredge." For more info, see the relevant Wikipedia article.
I also question the discussion about butter being the sole cause of the dark crust. Butter does contain milk solids that brown and eventually blacken when heated, but not in such quantity as to render the entire surface of the fish brownish-black. Anyone who wants to check should coat a piece of firm fish in melted butter and cook it in a glowing-hot skillet as directed. It will be delicious, assuming the fish is good in the first place, but it will not have the dark brown herb crust for which blackened fish is known. Flourdustedhazzn (talk) 20:02, 26 August 2008 (UTC)Reply
