CATFISH EATING

Any body have a good Cajun recipe for catfish.
Or just a good recipe thanks Richard G.

From: "Dr. D"

| Any body have a good Cajun recipe for catfish.
| Or just a good recipe thanks Richard G.
|

Battered and fried. It's really simple.

--
Dave
http://www.claymania.com/removal-trojan-adware.html
http://www.ik-cs.com/got-a-virus.htm

Dr. D wrote:
Any body have a good Cajun recipe for catfish.
Or just a good recipe thanks Richard G.

My favorites:

1) Blackened. Pick up some blackened catfish seasoning or google up a
recipe. Sprinkle on the fillets, and pan fry until blackened.

2) Seasoned flour. Mix up some flour, salt, pepper. Dredge fillets and
pan fry. Can also add some paprika, garlic powder, etc. to the mix.
You can also use cornmeal for some or all of the flour. I prefer the
fine cornmeal but some folks use coarse for a crunchy texture. I save
that stuff for the hushpuppies though.

-ben

down here in cajun land,I catch and eat a lot of catfish.All catfish reipe
are good to me. A good recipe can be shot to hell if the fish was not
properly cleaned. Look at your fillet and you will see there is a red strip
of meat runnin up the center of the fillet(the bigger the fish the bigger it
will be). this is very nasty,and bitter tasting.Just cut the fillet down the
center long ways,and you can easly see and cut the red meat out.Now look at
the side of the fish that had the skin on it,there is a grey layer of oily
fat,that also is very,very nasty tasting.the bigger the fish the thicker the
grey fat will be.
(small cat have very little or none).trim this off best you can, and you
will have great clean tasting catfish.Just some season cornmeel in hot
oil.will taste great. when the fish is floating its coocked.If you try any
of the musterd recipes go as lightly as you can with the musterd on the
fish,Iput the musterd on my hands( very litte)and rub it in. Too much
musterd will overpower the fish and the seaoning. When done lightly the
musterd will accent the cornmeel the seasoning and the fish flavers.I'm
fixen to fry some rite now.
Good luck to all of yall.
and Thanks alot to the hole country for helping us down here in cajun land.
Swampy
"Dr. D" wrote in message
...
Any body have a good Cajun recipe for catfish.
Or just a good recipe thanks Richard G.

thanks for the info
Dr.D





" Rowetow" wrote in message
...
down here in cajun land,I catch and eat a lot of catfish.All catfish reipe
are good to me. A good recipe can be shot to hell if the fish was not
properly cleaned. Look at your fillet and you will see there is a red
strip of meat runnin up the center of the fillet(the bigger the fish the
bigger it will be). this is very nasty,and bitter tasting.Just cut the
fillet down the center long ways,and you can easly see and cut the red
meat out.Now look at the side of the fish that had the skin on it,there is
a grey layer of oily fat,that also is very,very nasty tasting.the bigger
the fish the thicker the grey fat will be.
(small cat have very little or none).trim this off best you can, and you
will have great clean tasting catfish.Just some season cornmeel in hot
oil.will taste great. when the fish is floating its coocked.If you try any
of the musterd recipes go as lightly as you can with the musterd on the
fish,Iput the musterd on my hands( very litte)and rub it in. Too much
musterd will overpower the fish and the seaoning. When done lightly the
musterd will accent the cornmeel the seasoning and the fish flavers.I'm
fixen to fry some rite now.
Good luck to all of yall.
and Thanks alot to the hole country for helping us down here in cajun
land.
Swampy
"Dr. D" wrote in message
...
Any body have a good Cajun recipe for catfish.
Or just a good recipe thanks Richard G.

On Sun, 4 Sep 2005 12:02:44 -0500, " Rowetow"
wrote:

down here in cajun land,I catch and eat a lot of catfish.All catfish reipe
are good to me. A good recipe can be shot to hell if the fish was not
properly cleaned. Look at your fillet and you will see there is a red strip
of meat runnin up the center of the fillet(the bigger the fish the bigger it
will be). this is very nasty,and bitter tasting.Just cut the fillet down the
center long ways,and you can easly see and cut the red meat out.Now look at
the side of the fish that had the skin on it,there is a grey layer of oily
fat,that also is very,very nasty tasting.the bigger the fish the thicker the
grey fat will be.

that completely explains why every time in the past except this last
one that the catfish tasted disgusting. This time we cut the fish into
smaller pieces and deep fried them. This time is was just pure white
meat. All the other times there was that grey fat in there or the red
meat. Cool. Now I feel bad about all those hundreds of large catfish I
have thrown back through the years. Guess I'll have to go catch them
again.

I use "Louisiana Fish Boil" the seasoned variety and then deep fry it.
Mmmmmm good.




On Tue, 30 Aug 2005 13:29:57 -0700, "Dr. D"
wrote:

Any body have a good Cajun recipe for catfish.
Or just a good recipe thanks Richard G.

Gary Pewitt N9ZSV
Sturgeon's Law "Ninety per cent of everything is crap"