On Fri, 06 Mar 2009 13:24:27 -0500, Kate Connally > wrote:

>SteveB 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.
>>
>> N.
>>
>> "lingering strong fishy taste"? From catfish? The varieties of catfish
>> have the "fishy" taste related to the water they live in. If yours taste
>> this way, you may want to get it from different waters. Catfish from
>> flowing waters have a very light fishy taste.
>
>Well, if you have "clean" flowing waters that is great.
>I sure wouldn't want to eat catfish from the rivers around
>here (Pittsburgh). I prefer lake catfish to river catfish.
>Kate

I can "one up" you on Pittsburg catfish. When I was in Vietnam 40 years ago, I
saw the natives fishing for catfish in sewage channels alongside the roads.
Sorry, but you brought that memory to mind. Actually fairly disgusting.