On Mar 5, 6:10*pm, "cybercat" > wrote:
> "Nancy2" > wrote in message
>
> ...
> On Mar 5, 11:52 am, "cybercat" > wrote:
>
> > "Nancy2" > wrote in message
>
> ....
> > On Mar 5, 12:26 am, wrote:
>
> > > How do I do simple fried (breaded) catfish? I don't have a deep fryer,
> > > Any
> > > favorite recipes out there? Thanks.
> > >Soak them for a couple hours in salted water to get rid of any
>
> > lingering strong fishy taste;
>
> > Oh nooooo! If you need to do this, you don't like cat fish.
> >Operative word: *strong.
>
> I find that only part of the catfish has that strong taste--the part near
> the belly. That fatty flap? When I fry mine, I cut it into strips that
> follow the natural seam in the flesh and leave that part out.

I also trim off those really thin parts at the belly - you can usually
tell by the color, that they will be nasty. They are more yellow (in
my experience) than the rest of the filet.

N.