05-15-2021, 12:51 AM
(This post was last modified: 05-15-2021, 01:37 AM by fast_randy.)
I love my catfish. Until the last few years I always fished until I had a limit and then quit. Catch and eat only. And I loved putting big catfish fries on. I can't count the times I had someone say "they don't like catfish" then they try mine with my cocktail sauce, and tell me (it's the best fish they ever had." For many years I used Corn Flake crumbs, but now just Zatarain's Fish Fry. It's a fine corn meal and lightly flavored.
I had always herd you couldn't smoke catfish because they were too oily. But last year I took Pat's recommendation and smoked a batch. Oh my gosh, you have got to try it. I usually leave the bones in my trout and skin on when I smoke them. But it was great not having to worry about the bones when you eat it. Thanks Pat.
When I first started catching and eating my catfish I tried some with the gray blood line cut out, some without it cut out. I was at work at Hill AFB and had other Boiler Operators to do a taste comparison. Nobody could tell the difference between the two. So I have never bothered to cut it out since. And I would never waste my milk by soaking my catfish in it. I just take the whole fillet and cut it diagonally in 1 inch fish sticks. Then drop the damp fish sticks into a baggie with Zatarain's Fish Fry and shake. Then into the deep fryer with peanut oil. The main thing is to cook them enough, and a little longer.
And I highly recommend cocktail sauce. I make my own: catchup and lots of horseradish with some lemon and a good dash of Worchester.
I had always herd you couldn't smoke catfish because they were too oily. But last year I took Pat's recommendation and smoked a batch. Oh my gosh, you have got to try it. I usually leave the bones in my trout and skin on when I smoke them. But it was great not having to worry about the bones when you eat it. Thanks Pat.
When I first started catching and eating my catfish I tried some with the gray blood line cut out, some without it cut out. I was at work at Hill AFB and had other Boiler Operators to do a taste comparison. Nobody could tell the difference between the two. So I have never bothered to cut it out since. And I would never waste my milk by soaking my catfish in it. I just take the whole fillet and cut it diagonally in 1 inch fish sticks. Then drop the damp fish sticks into a baggie with Zatarain's Fish Fry and shake. Then into the deep fryer with peanut oil. The main thing is to cook them enough, and a little longer.
And I highly recommend cocktail sauce. I make my own: catchup and lots of horseradish with some lemon and a good dash of Worchester.