On 11/8/2010 12:00 PM, Omelet wrote:
> In >,
> > wrote:
>
>> Come to think of it, I may have used corn meal to fry up some catfish -
>> it's a natural for catfish. I've only cooked catfish up once. They
>> looked great but tasted horrible - all swampy and scuzzy. This was
>> catfish that we caught but my guess is that store bought is a lot better
>> than something you catch in a reservoir. That's probably the reason I
>> don't remember using cornmeal as breading - I'm trying to forget!
>
> <lol> I don't blame you! Wild caught catfish tends to be on the muddy
> tasting side, unless you can let it live for a few days in cold, clean
> water. I prefer the farm raised.
>
> People criticize farm raised fish but when it comes to catfish, it's so
> much cleaner tasting. It's a "meaty" fish, not fishy at all.
>>
>>>
>>> The corn flake crumbs are still a thought too, but corn meal is
>>> traditional and reliable.<g> I probably should stick with what has
>>> worked in the past.
>>>
>>>>
>>>> My sauce for fried fish like mahimahi is dead simple - mayo, finely
>>>> chopped parsley, finely chopped onion. That's it. I don't use cilantro -
>>>> just the regular mild prasley. For ahi I'd use mayo, Sriracha, sesame
>>>> oil. That's it. :-)
>
> Sesame oil... Now that is a thought, thanks. I use it drop-wise in stir
> fry's etc.
>
>>>
>>> You forgot the pickle relish! :-d
>>> Or at least dill weed...
>>
>> You certainly could add the relish but this was a recipe I learned from
>> my uncle back in the 70s. He was living with a bunch of guys doing
>> construction work in Hilo so all the men did the cooking. They didn't
>> use any relish, although maybe they just ran out of the stuff when I was
>> there. Anyway, that's the way I make it - sans relish!
>>
>>>
>>> I'm a lemon and dill person when it comes to fish treatments.
>>> Check my salmon preps on the picasa albums in the sig link.
>>
>> I like lemon and dill sauce, oddly enough, I've never made that either.
>
> Try the vermouth sour cream, dill and lemon sauce. It's the gods. From
> my vermouth marinated salmon recipe featured in Picasa:
>
> Sauce:
>
> Mix:
>
> 1/4 cup dry vermouth
> Juice from one lemon
> 1 bunch of thinly sliced scallions/green onions (pre-cooked)
> 2 tbs. dill pickle relish
> 2 tsp. dried dill weed
> 1 cup sour cream
>
> Mix well and let sit in the refrigerator until the fish is done.
>
> Heat the sauce gently and apply it to the fish. Sprinkle a little more
> dried dill over the top when ready to serve as a garnish.
>
> I wilted the scallions in Olive Oil prior to mixing. I hate raw onion
> in any form. You could use them fresh if you like them that way.

This sounds great! Unfortunately, I don't keep any alcohol in the house
since I seem to be allergic to booze. No matter, I can probably make a
variation of this. Thanks!