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Thread: Channel Catfish as food?
05-14-2009, 12:30 AM #11Frankie Bmonster catfish
05-14-2009, 02:47 AM #12
I dont keep alot of channel anymore. Mainly because I target the bigger ones, and I release all over 5 lbs. , but when I do keep a few, I cut the tail off and let them bleed out in the water. Take them home and fillet them. Rinse them off real good with cold water and put them in a zip lock bag with lousiana hot sauce, milk, and lemon juice. Then when Im ready to cook , I dip them egg real good then into the Uncle Bucks hot and spicy batter from BPS, then in the grease. That is some good eatin. Especially with some Jalapeno and Cheddar hush puppies, and if Ive got some Morels to boot. Oh boy, thats one of my favorite grubbin sessions. :wink:
05-14-2009, 03:19 AM #13
:roll_eyes:Every monday morning is my fish cleaning day:smile2: ,:wink: My wife ( puppypal ) and I go fishing all weekend and always do pretty good mostly channels and blues maybe throw in a few bream,crappie and bass all taste really good to me (fried) rolled in Louisiana seasoned fish fry:tounge_out:. problem is taking time out to cook would rather be fishing on good or bad days but freeze most of my fish and save them for when we have time for cooking and fish fried @ deer camp in winter time is great!!!:big_smile::big_smile:
Last edited by raysplay; 05-14-2009 at 03:23 AM.
05-14-2009, 03:35 PM #14
05-14-2009, 03:58 PM #15
I put my channels in a live well for a couple of days to let them clean out. i think they taste better this way. Then when i'm ready to clean them i cut the tail and let them bleed then there is no blood line.
05-14-2009, 04:17 PM #16
I put mine in cooler when they are still alive after a night of fishing and put a bag of ice on them for 12 hrs or so. This does 2 things. The cold ice makes their blood draw into their internals as they die making the fillets nice and white, and it makes them real easy to fillet when the meat is colder and more firm.
I cut them into nuggets then I soak them in salt water and freeze them. Thaw them when I'm ready and dip them in Louisiana Hot sauce and bread them with corn meal and bread crumbs. Makes them nice and cruchy and gives them a little kick.
05-14-2009, 11:54 PM #17
interesting. we usually clean them that night.im always afraid of the meat going bad.
ive never heard of bleeding them before.
05-15-2009, 12:09 AM #18
Fried, Fried and uhhh....fried....yeah fried....I like em fried!
05-15-2009, 12:13 AM #19
You should check the lakes or rivers you take fish out of due to high mercury levels in the fish . We have 2 lakes that we eat the fish out of with no fear . Anywhere else we throw them back .
As far as cooking the fish we use andys fish batter and fry in grease .
Welcome to the b.o.c.
05-15-2009, 11:24 AM #20
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