Cajun Blackened Fish (2008)

Maggie�s Cajun Grill

Poor hugely fat Paul Prudhomme! In the 80s, he swept into town in his chefs whites to establish a branch of his New Orleans classic K-Pauls in Soho (minus the chilieswhat a mistake!), only to have it tank soon thereafter. But the Cajun cooking style he accidentally invented persists: blackening spice-rubbed fish in a wok over fiercely hot flames. You can sample this archetypal 80s dish at Maggies Cajun Grill.


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