Since I can't have fried foods anymore, I bake them in the oven at 425 for 30 minutes soaked in butter, garlic, salt, pepper with a coating of cornmeal. You can add anything you have in the kitchen. After all, us catfishermen/women experiment with our baits why not the quarry?
Fire at will, which one's will? Nyuk Nyuk Nyuk
Fried is good. But there is NOTHING better then Smoked Chann cats.
I mesquite smoked some fillets over the weekend. I like em fried better, but they still made some tasty sammiches. :wink:
I like mine fried mostly in Louisiana seasoning. It is a real crumbly mix and has a good blend of spices. Have tried baking it and aluminum foil on the grill with onions and tomatoes too and that turned out alright also.
I was digging through the freezer a minute ago and some of the fillets had turned kinda red and were yellow around the edges, think they are still okay to eat or should I give em to the dogs?
I usually keep the fish I catch , dependent upon necessity and size. I'm eating .5 of an 8 pound channel I've had for over a month in the freezer. I prefer to fry the fillets , or fry them whole , dependent once again upon size. The ones I've caught over the last 3 months were too big for the pan or larger than the limit of 10lbs. , so they were released sans 3. So far , I've gone through 2.5 , and the 3rd will remain until I feel like cleaning it. When I fry them , I use either cornmeal or breader mixed with crushed red pepper , curry , peppercorns , lemon pepper , habanero laced salt , or paprika. Last night while cleaning one , I looked at the BBQ sauce and pondered cooking the fish in that fashion. With this in mind , I may save the last until I regain my autonomy and grill it with the sauce during the next exodus to Tuckertown. I'd imagine it would be rather tasty - I guess I'll find out when it happens.
They are quite good to eat, I mostly turn them back as I do most fish. But when I have a hankering for fresh fish, I prefer catfish. I like to soak them overnight in water and then pan fry per the directions on the Tony Chachere's Cajun fish fry.
In dog beers, I've only had 3.
fried in corn meal and flour with black pepper in the mix yummy rick