CATFISH EATING

Dr. D · Joined: 17 Aug 2007 Posts: 1

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

Archived from group: alt>fishing

David H. Lipman · Joined: 17 Aug 2007 Posts: 21

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

Ben S. · Joined: 17 Aug 2007 Posts: 1

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

Rowetow · Joined: 17 Aug 2007 Posts: 1

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 @giganews.com...
> Any body have a good Cajun recipe for catfish.
> Or just a good recipe thanks Richard G.
>

Dr.D · Joined: 17 Aug 2007 Posts: 1

thanks for the info
Dr.D
>
>
>
>
>
" Rowetow" wrote in message $L86.809@bignews6.bellsouth.net...
> 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
> @giganews.com...
>> Any body have a good Cajun recipe for catfish.
>> Or just a good recipe thanks Richard G.
>>
>
>

Ookie Wonderslug · Joined: 17 Aug 2007 Posts: 1

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.

Vittorix · Joined: 17 Aug 2007 Posts: 1

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

cook the whole fishes or the fillets in this way:
in a pan you put olive oil and garlic, let them heat until the garlic
golden (not burns!).
put a glass of white wine and let it evaporate.
chop and put 2 fresh tomatoes.
put the catfish, put salt and black pepper and lowerize the heat level,
putting the lid.
cook for 30 minutes. during this, often take off the lid and verse the
broth with a spoon on the fish.
add grinded parsley 2 minutes before the end of the coking.
serve warm.

--
ciao
Vittorix

Cyli · Joined: 17 Aug 2007 Posts: 10

On Tue, 30 Aug 2005 20:17:48 -0700, "Dr. D"
wrote:

>Sounds delicious I?ll cook some fillets tonight for the diner party.
>
>I still would like some Cajun recipes for catfish or other fish
>
>Thanks again Richard G.

http://www.google.com

type in Cajun catfish recipes.

Try some of them. Looks good. Everything from cornmeal battered to
blackened to berry somethinged and beer battered. I'd put in the URL,
but it's way long.

Cyli
r.bc: vixen. Minnow goddess. Speaker to squirrels.
Often taunted by trout. Almost entirely harmless.

http://www.visi.com/~cyli
email: cylise@gmail.com.invalid (strip the .invalid to email)

stevehuber · Joined: 17 Aug 2007 Posts: 4

"Dr. D" wrote in message @giganews.com...
> Any body have a good Cajun recipe for catfish.
> Or just a good recipe thanks Richard G.

Have you tried typing "Cajun Catfish Recipies" in your web browser?
--
Steve @ OutdoorFrontiers
http://www.outdoorfrontiers.com
G & S Guide Service and Custom Rods
http://www.herefishyfishy.com

RALPH · Joined: 17 Aug 2007 Posts: 1

Dr. D wrote:
> Sounds delicious I’ll cook some fillets tonight for the diner party.
>
> I still would like some Cajun recipes for catfish or other fish
>
> Thanks again Richard G.
>
> >
> >
> >
>
> "Vittorix" > wrote in message
> $v4i$1@area.cu.mi.it...
> > Dr. D wrote:
> >> Any body have a good Cajun recipe for catfish.
> >> Or just a good recipe thanks Richard G.
> >
> > cook the whole fishes or the fillets in this way:
> > in a pan you put olive oil and garlic, let them heat until the garlic
> > golden (not burns!).
> > put a glass of white wine and let it evaporate.
> > chop and put 2 fresh tomatoes.
> > put the catfish, put salt and black pepper and lowerize the heat level,
> > putting the lid.
> > cook for 30 minutes. during this, often take off the lid and verse the
> > broth with a spoon on the fish.
> > add grinded parsley 2 minutes before the end of the coking.
> > serve warm.
> >
> > --
> > ciao
> > Vittorix
> >
> >
_________________________________________________

Here I show I cook bluegill & perch fillets. I also cook trout this way
it just takes more time .

1 Mix parmason cheese & seasoning with breadcrumbs.

2 Dip fish in beaten eggs and roll in bread crumbs.

3 Place breaded fish on lightly greased cooky sheet .

4 Place in hot oven 450 degrees for about 5 minutes for fillets & 10
minutes for trout. The larger the fish the more time.

Good luck !!

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