How do I do simple fried (breaded) catfish? I don't have a deep fryer, Any
favorite recipes out there? Thanks.

> wrote in message
news
> How do I do simple fried (breaded) catfish? I don't have a deep fryer, Any
> favorite recipes out there? Thanks.

I like a prepared breading dalled Louisiana Fish Fry. It is made with corn
flour (not corn meal) with lots of garlic and spices. You just wash the fish
and press it in the meal while wet, no egg needed. You don't need a deep
fryer, you can just put an inch or so of oil in a fry pan, get it med-hot,
and fry the fish about five minutes a side. Drain on paper towels.

> wrote in message
news
> How do I do simple fried (breaded) catfish? I don't have a deep fryer, Any
> favorite recipes out there? Thanks.


Do you have a large cast iron skillet? You're going to need one

Dip the catfish fillets in buttermilk. If you don't have buttermilk (I
don't usually have buttermilk) an egg wash (egg whisked with water) works.
Or you can just rinse them in cold water. You want them moist. Now dredge
them in a mixture of cornmeal and flour (about 3-1 ratio) seasoned well with
salt & pepper. Add a little cayenne pepper if you'd like a touch of heat.
Set the fillets on waxed or brown paper to let the coating "set". You may
even want to dredge them in the coating mixture again since it sort of soaks
into the moistened fish.

Heat about 1/4 inch of oil in the skillet over medium-high heat until the
oil starts to slightly ripple. It will be about 350F at that point.
Carefully place the fillets in the skillet. (Watch the oil, you don't want
it smoking hot.) They won't take long to cook, and you need to turn them
over after just a couple of minutes. Depends on the thickness of the
catfish, 5-7 minutes total cooking time. You'll know the fillets are done
when they flake when poked lightly with a fork at the widest part. Or when
they fall apart as you remove them from the pan. I recommend using a wide
spatula for fish removal

Jill

Hi my recipe is same as your let me share my recipe also.
To clean a whole catfish, remove skin from the catfish, then slice the fillet across to a thickness of no more than 1/4 inch. The secret to frying catfish is using thin fillets less than 1/4-inch thick.Rinse the fillets under cold water and dry thoroughly with paper towels. In a pie place, lay fillets and pour milk over the top. In another pie plate, combine cornmeal, salt, pepper, and cayenne pepper.Remove the fillets one at a time from the milk and roll in the cornmeal mixture to coat evenly; place on a large platter to dry. leaving space between them. Let dry at least 5 minutes.Heat the oil or butter in a large skillet Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling additional salt on the catfish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels. After draining, place the fillets on another platter covered with paper towels; place in preheated oven to keep warm while frying the remaining fillets. The fillets will remain hot and crisp for as long as 35 minutes. Serve with lemon wedges.

"jmcquown" > wrote in message
...
> > wrote in message
> news
>> How do I do simple fried (breaded) catfish? I don't have a deep fryer,
>> Any
>> favorite recipes out there? Thanks.
>
>
> Do you have a large cast iron skillet? You're going to need one
>
> Dip the catfish fillets in buttermilk. If you don't have buttermilk (I
> don't usually have buttermilk) an egg wash (egg whisked with water) works.
> Or you can just rinse them in cold water. You want them moist. Now
> dredge them in a mixture of cornmeal and flour (about 3-1 ratio) seasoned
> well with salt & pepper. Add a little cayenne pepper if you'd like a
> touch of heat. Set the fillets on waxed or brown paper to let the coating
> "set". You may even want to dredge them in the coating mixture again
> since it sort of soaks into the moistened fish.
>
> Heat about 1/4 inch of oil in the skillet over medium-high heat until the
> oil starts to slightly ripple. It will be about 350F at that point.
> Carefully place the fillets in the skillet. (Watch the oil, you don't
> want it smoking hot.) They won't take long to cook, and you need to turn
> them over after just a couple of minutes. Depends on the thickness of the
> catfish, 5-7 minutes total cooking time. You'll know the fillets are done
> when they flake when poked lightly with a fork at the widest part. Or
> when they fall apart as you remove them from the pan. I recommend using a
> wide spatula for fish removal
>
> Jill





You can also brine them in a mix of water, salt and a little hot sauce.
Overnight or a few hours. Then rinse and roll in mostly corn meal with a
little flour and salt and pepper, maybe a red pepper too. If you can afford
peanut oil use that, otherwise sunflower oil does pretty well too. You just
want an oil that you can get pretty hot without smoking. Fried catfish is
the nectar of the gods.

wrote:
> How do I do simple fried (breaded) catfish? I don't have a deep fryer, Any
> favorite recipes out there? Thanks.

I always pan fry my catfish. I always use filets -
I'm not fond of whole fish - too much work to eat.
Anyway, here's what you do.

In a shallow dish large enough to dip the filets put
some buttermilk. I like to add several drops of hot sauce
to the butter milk. Also prepare a shallow dish with
cornmeal to coat the filets. Salt and pepper your filets
on both sides. Dip in the buttermilk to coat both sides.
Dip in the cornmeal to coat both sides. Fry in large skillet
in about 1/2" of oil over medium high heat. Fry to golden
brown on both sides. The fish should be just done by that
time. Serve with coleslaw and hushpuppies (oops, you don't
have a deep fryer so I guess you'll have to make do with
cornbread).

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> wrote:
>> How do I do simple fried (breaded) catfish? I don't have a deep fryer,
>> Any
>> favorite recipes out there? Thanks.
>
(much snippage)
> Serve with coleslaw and hushpuppies (oops, you don't
> have a deep fryer so I guess you'll have to make do with
> cornbread).
>
> Kate
>
I'm going to commit blasphemy. You can buy frozen hush puppies and bake
them in the oven!

I'd have to have french fries with my catfish. I buy a store brand which
are touted as "fast food style" (meaning long, skinny fries). I bake them
in the oven, too. They come out nice and crispy, almost as if I'd bought
them at McD's 35 years ago

Jill

"jmcquown" > wrote in message
...
> "Kate Connally" > wrote in message
> ...
>> wrote:
>>> How do I do simple fried (breaded) catfish? I don't have a deep fryer,
>>> Any
>>> favorite recipes out there? Thanks.
>>
> (much snippage)
>> Serve with coleslaw and hushpuppies (oops, you don't
>> have a deep fryer so I guess you'll have to make do with
>> cornbread).
>>
>> Kate
>>
> I'm going to commit blasphemy. You can buy frozen hush puppies and bake
> them in the oven!
>
> I'd have to have french fries with my catfish. I buy a store brand which
> are touted as "fast food style" (meaning long, skinny fries). I bake them
> in the oven, too. They come out nice and crispy, almost as if I'd bought
> them at McD's 35 years ago
>

Dang, Jill, if you bought them 35 years ago they'd be rock hard by now!

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; rinse off and roll them in a mix of half
cornmeal and half flour - put them in a pan that has been heated with
oil in it - not a lot, just enough to take care of frying one side at
a time. Season with salt & pepper. Fry until brown and crispy on one
side, turn over and do the same on the other side. Thin filets don't
take long to cook through.

You don't need any fancy egg wash, buttermilk, milk or batter - you
don't even need a specific pan. Just use one that can handle hot oil.

Tasty! (I love fried catfish, but refuse to buy farmed fish of any
kind, so I wait for fresh.)

N.

On Mar 5, 9:55*am, "jmcquown" > wrote:
> "Kate Connally" > wrote in message
>
> ...> wrote:
> >> How do I do simple fried (breaded) catfish? I don't have a deep fryer,
> >> Any
> >> favorite recipes out there? Thanks.
>
> (much snippage)
> > Serve with coleslaw and hushpuppies (oops, you don't
> > have a deep fryer so I guess you'll have to make do with
> > cornbread).
>
> > Kate
>
> I'm going to commit blasphemy. *You can buy frozen hush puppies and bake
> them in the oven!
>
> I'd have to have french fries with my catfish. *I buy a store brand which
> are touted as "fast food style" (meaning long, skinny fries). *I bake them
> in the oven, too. *They come out nice and crispy, almost as if I'd bought
> them at McD's 35 years ago
>
> Jill

Those Ore-Ida "fast food style" French fries really are great. I do
them in the toaster oven. Just like from the drive-through.

N.

"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.

"Phyllis Stone" > wrote

> Fried catfish is the nectar of the gods.

Indeed.

"Cheryl" > wrote in message
news
> "jmcquown" > wrote in message
> ...
>> "Kate Connally" > wrote in message
>> ...
>>> wrote:
>>>> How do I do simple fried (breaded) catfish? I don't have a deep fryer,
>>>> Any
>>>> favorite recipes out there? Thanks.
>>>
>> (much snippage)
>>> Serve with coleslaw and hushpuppies (oops, you don't
>>> have a deep fryer so I guess you'll have to make do with
>>> cornbread).
>>>
>>> Kate
>>>
>> I'm going to commit blasphemy. You can buy frozen hush puppies and bake
>> them in the oven!
>>
>> I'd have to have french fries with my catfish. I buy a store brand which
>> are touted as "fast food style" (meaning long, skinny fries). I bake
>> them in the oven, too. They come out nice and crispy, almost as if I'd
>> bought them at McD's 35 years ago
>>
>
> Dang, Jill, if you bought them 35 years ago they'd be rock hard by now!
>
>

ROFL! I thought about that the minute I posted it!

"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.

Tasty! (I love fried catfish, but refuse to buy farmed fish of any
kind, so I wait for fresh.)

N.


You're lucky you can find fresh catfish. Where I live (even when I was back
in TN) there was no "fresh" catfish. They don't fish the Mississippi river
or it's tributaries anymore due to pollution. All that was available was
flash frozen fish. Not that there's anything wrong with it if you're
land-locked Here in SC I can get lots of fresh shrimp (in season),
sometimes fresh blue crab (in season), but not a lot of fish (sal****er or
otherwise). I like catfish. But I prefer cod for a fish fry

Jill

In article >,
"jmcquown" > 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.
>
> Tasty! (I love fried catfish, but refuse to buy farmed fish of any
> kind, so I wait for fresh.)
>
> N.
>
>
> You're lucky you can find fresh catfish. Where I live (even when I was back
> in TN) there was no "fresh" catfish. They don't fish the Mississippi river
> or it's tributaries anymore due to pollution. All that was available was
> flash frozen fish. Not that there's anything wrong with it if you're
> land-locked Here in SC I can get lots of fresh shrimp (in season),
> sometimes fresh blue crab (in season), but not a lot of fish (sal****er or
> otherwise). I like catfish. But I prefer cod for a fish fry
>
> Jill

The freshest catfish I can get in Austin are sold at some of the Asian
markets. They are live in tanks and they will kill and fillet them for
you there at the store if you want...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

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.

On Mar 5, 12:24*pm, "jmcquown" > 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.
>
> Tasty! *(I love fried catfish, but refuse to buy farmed fish of any
> kind, so I wait for fresh.)
>
> N.
>
> You're lucky you can find fresh catfish. *Where I live (even when I was back
> in TN) there was no "fresh" catfish. *They don't fish the Mississippi river
> or it's tributaries anymore due to pollution. *All that was available was
> flash frozen fish. *Not that there's anything wrong with it if you're
> land-locked *Here in SC I can get lots of fresh shrimp (in season),
> sometimes fresh blue crab (in season), but not a lot of fish (sal****er or
> otherwise). *I like catfish. *But I prefer cod for a fish fry
>
> Jill

I wait for huntin'-fishin' fool of a son to bring them to me.
Seasonally, of course ;-)

N.

"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.

> wrote in message
news
> How do I do simple fried (breaded) catfish? I don't have a deep fryer, Any
> favorite recipes out there? Thanks.

I prefer Louisiana Fish Fri brand of finely ground cornmeal with spices.
Werks fer me.

Steve

"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.

Steve

"SteveB" > wrote in message
...
>
> > wrote in message
> news
>> How do I do simple fried (breaded) catfish? I don't have a deep fryer,
>> Any
>> favorite recipes out there? Thanks.
>
> I prefer Louisiana Fish Fri brand of finely ground cornmeal with spices.
> Werks fer me.
>
It's corn flour, killfile boy.

On Thu, 5 Mar 2009 17:43:44 -0700, "SteveB" >
wrote:

> wrote in message
>news
>> How do I do simple fried (breaded) catfish? I don't have a deep fryer, Any
>> favorite recipes out there? Thanks.
>
>I prefer Louisiana Fish Fri brand of finely ground cornmeal with spices.
>Werks fer me.

I rely on a packaged mix, too. Shore Lunch brand. I believe it's
their "Dixie" variety, made especially for catfish. We love it. Just
cook it in a frying pan with oil.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Thu, 5 Mar 2009 17:43:44 -0700, "SteveB" >
wrote:

>Werks

Did you mean "works"?

On Thu, 05 Mar 2009 01:26:15 -0500, wrote:

>How do I do simple fried (breaded) catfish? I don't have a deep fryer, Any
>favorite recipes out there? Thanks.

Thanks to all for the help and all the great recipes.

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.

cybercat wrote:
> "Phyllis Stone" > wrote
>
>> Fried catfish is the nectar of the gods.
>
> Indeed.

Ditto!

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Nancy2 wrote:
> On Mar 5, 12:24 pm, "jmcquown" > 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.
>> Tasty! (I love fried catfish, but refuse to buy farmed fish of any
>> kind, so I wait for fresh.)
>>
>> N.
>>
>> You're lucky you can find fresh catfish. Where I live (even when I was back
>> in TN) there was no "fresh" catfish. They don't fish the Mississippi river
>> or it's tributaries anymore due to pollution. All that was available was
>> flash frozen fish. Not that there's anything wrong with it if you're
>> land-locked Here in SC I can get lots of fresh shrimp (in season),
>> sometimes fresh blue crab (in season), but not a lot of fish (sal****er or
>> otherwise). I like catfish. But I prefer cod for a fish fry
>>
>> Jill
>
> I wait for huntin'-fishin' fool of a son to bring them to me.
> Seasonally, of course ;-)
>
> N.

That must be nice! But I don't have anyone to do that for
me. Sigh! I'm not much of a fisherperson myself. If I don't
catch something almost as soon as I throw my line in the water
I get bored.

But back when I was a kid I used to love to go fishing with my
grandfather. We'd go to a lake for summer vacation and he and
I and my sister would get up at 4am and go out in the rowboat
and fish. We caught sunfish, bluegills, and catfish.

When we got back to the cabin we would clean them and the way
my grandfather did the catfish was to cut through the skin all
the way around the body just under the head. Then he would
nail the head to a tree and grab the skin on either side with
pliers and pull it down and off (like taking off knee socks ;-)).

My grandmother would be up by then and we'd take all the fish
and fry them up for breakfast. She just "breaded" them with
cornmeal. Best breakfasts I ever had.

Nowadays I'm more squeamish about things like killing things,
even fish - even worms! So I don't really want to fish unless
there's someone else there to do the dirty work. Once they're
dead I'm good. ;-)

So, I'm quite happy to buy farmed catfish these days. Yum!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

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

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally said...

> Nancy2 wrote:
>> On Mar 5, 12:24 pm, "jmcquown" > 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.
>>> Tasty! (I love fried catfish, but refuse to buy farmed fish of any
>>> kind, so I wait for fresh.)
>>>
>>> N.
>>>
>>> You're lucky you can find fresh catfish. Where I live (even when I
>>> was back in TN) there was no "fresh" catfish. They don't fish the
>>> Mississippi river or it's tributaries anymore due to pollution. All
>>> that was available was flash frozen fish. Not that there's anything
>>> wrong with it if you're land-locked Here in SC I can get lots of
>>> fresh shrimp (in season), sometimes fresh blue crab (in season), but
>>> not a lot of fish (sal****er or otherwise). I like catfish. But I
>>> prefer cod for a fish fry
>>>
>>> Jill
>>
>> I wait for huntin'-fishin' fool of a son to bring them to me.
>> Seasonally, of course ;-)
>>
>> N.
>
> That must be nice! But I don't have anyone to do that for
> me. Sigh! I'm not much of a fisherperson myself. If I don't
> catch something almost as soon as I throw my line in the water
> I get bored.
>
> But back when I was a kid I used to love to go fishing with my
> grandfather. We'd go to a lake for summer vacation and he and
> I and my sister would get up at 4am and go out in the rowboat
> and fish. We caught sunfish, bluegills, and catfish.
>
> When we got back to the cabin we would clean them and the way
> my grandfather did the catfish was to cut through the skin all
> the way around the body just under the head. Then he would
> nail the head to a tree and grab the skin on either side with
> pliers and pull it down and off (like taking off knee socks ;-)).
>
> My grandmother would be up by then and we'd take all the fish
> and fry them up for breakfast. She just "breaded" them with
> cornmeal. Best breakfasts I ever had.
>
> Nowadays I'm more squeamish about things like killing things,
> even fish - even worms! So I don't really want to fish unless
> there's someone else there to do the dirty work. Once they're
> dead I'm good. ;-)
>
> So, I'm quite happy to buy farmed catfish these days. Yum!
>
> Kate


Kate,

What a great story!

No matter what! Thanks!

Best,

Andy

Kate Connally wrote:
> But back when I was a kid I used to love to go fishing with my
> grandfather. We'd go to a lake for summer vacation and he and
> I and my sister would get up at 4am and go out in the rowboat
> and fish. We caught sunfish, bluegills, and catfish.
>
> When we got back to the cabin we would clean them and the way
> my grandfather did the catfish was to cut through the skin all
> the way around the body just under the head. Then he would
> nail the head to a tree and grab the skin on either side with
> pliers and pull it down and off (like taking off knee socks ;-)).
>
> My grandmother would be up by then and we'd take all the fish
> and fry them up for breakfast. She just "breaded" them with
> cornmeal. Best breakfasts I ever had.

This brings back a lot of fond memories. My grandfather would take me
fishing, and I would complain because it was still dark when we left the
house. I would swear it was still night time. lol Grandpa was a
baseball player and he lost an eye to a baseball when he was 25. I
thought he was the most handsomest man in the world, and I never noticed
that he only had one eye.


Becca

Becca wrote:
> Kate Connally wrote:
>> But back when I was a kid I used to love to go fishing with my
>> grandfather. We'd go to a lake for summer vacation and he and
>> I and my sister would get up at 4am and go out in the rowboat
>> and fish. We caught sunfish, bluegills, and catfish.
>>
>> When we got back to the cabin we would clean them and the way
>> my grandfather did the catfish was to cut through the skin all
>> the way around the body just under the head. Then he would
>> nail the head to a tree and grab the skin on either side with
>> pliers and pull it down and off (like taking off knee socks ;-)).
>>
>> My grandmother would be up by then and we'd take all the fish
>> and fry them up for breakfast. She just "breaded" them with
>> cornmeal. Best breakfasts I ever had.
>
> This brings back a lot of fond memories. My grandfather would take me
> fishing, and I would complain because it was still dark when we left the
> house. I would swear it was still night time. lol Grandpa was a
> baseball player and he lost an eye to a baseball when he was 25. I
> thought he was the most handsomest man in the world, and I never noticed
> that he only had one eye.
>
>
> Becca
My Dad started taking me fishing when I was about 2 years old. If there
was a stream, bayou, pond, whatever, he could find fish in it. He taught
me the use of cane poles with a bobber and worm on a hook, rod and reel,
even fly fishing.

At age 5 he was taking me out in Galveston Bay in a rowboat and we
would, literally, catch a boat full of fish. Back to the camp on the
point and clean the fish, all the neighbors and friends and family would
come in and we would eat fish until they were gone. Used a big black
iron "boiling" pot, remember the ones the ladies used to boil their
clothes in in ancient times? Fill it with lard, cornmeal up the fish and
fry them until they floated and take them out to drain.

I remember going out to Dad's oyster reef, you rented them from the
state of Texas for, I believe, one dollar an acre, when I was about nine
years old. We would take a bottle of Tabasco with us, open the oysters
while we were raking them, eat them with a dash of Tabasco, fresh from
the Bay.

Thanks for bringing up some good memories of a good man who has been
gone now for 27 years, fishing somewhere nice I hop.

George

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.

> wrote in message
...
> 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.



Hve you seen those pictures floating cyber space about the giant catfish in
the Mekong River. I wonder if Napalm and all the other crap dropped over
there in the name of Communism and 'Justice and American Way' made them that
big or if it were just run of the mill Vietnamese doodoo.
-ginny

Virginia Tadrzynski wrote:
> > wrote in message
> ...
>> 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.
>
>
>
> Hve you seen those pictures floating cyber space about the giant catfish in
> the Mekong River. I wonder if Napalm and all the other crap dropped over
> there in the name of Communism and 'Justice and American Way' made them that
> big or if it were just run of the mill Vietnamese doodoo.
> -ginny
>
>
Neither, they're naturally that big. NatGeo channel has been running a
series on "Monster Fish." Very interesting actually. The Mekong giant
catfish are being over fished by the locals in Nam and Thailand and,
thusly, are endangered. Takes a long time for fish to get that big.

By the way, catfish in American waters can get very large also, I've
seen 150 lb catfish coming out of Lake Houston, a water supply lake
caused by damming the San Jacinto river. Historically a 300 lb catfish
was taken in the eighteen hundreds from the Mississippi River at
Natchez, MS.

To my taste very large catfish taste muddy naturally.

"George Shirley" > wrote

> Neither, they're naturally that big. NatGeo channel has been running a
> series on "Monster Fish." Very interesting actually. The Mekong giant
> catfish are being over fished by the locals in Nam and Thailand and,
> thusly, are endangered. Takes a long time for fish to get that big.
>
> By the way, catfish in American waters can get very large also, I've seen
> 150 lb catfish coming out of Lake Houston, a water supply lake caused by
> damming the San Jacinto river. Historically a 300 lb catfish was taken in
> the eighteen hundreds from the Mississippi River at Natchez, MS.
>
> To my taste very large catfish taste muddy naturally.

I grew up in Las Vegas, NV. Learned to scuba dive in Lake Mead in 1969.
There were tales of catfish as big as divers at the dam. Water has a
magnification factor, and nitrogen has an intoxicating effect.

Fast forward to early eighties, IIRC. The dam overflowed the spillway.
Since this was the first time in history, I went to see it. There lolling
near the surface and shore was a catfish at least five feet long.

I know they get big. Taste, I believe, has to do with their water, and how
much it flows, and their food.

Steve

George Shirley wrote:
> Virginia Tadrzynski wrote:
>> > wrote in message
>> ...
>>> 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.
>>
>>
>>
>> Hve you seen those pictures floating cyber space about the giant
>> catfish in the Mekong River. I wonder if Napalm and all the other
>> crap dropped over there in the name of Communism and 'Justice and
>> American Way' made them that big or if it were just run of the mill
>> Vietnamese doodoo.
>> -ginny
>>
>>
> Neither, they're naturally that big. NatGeo channel has been running a
> series on "Monster Fish." Very interesting actually. The Mekong giant
> catfish are being over fished by the locals in Nam and Thailand and,
> thusly, are endangered. Takes a long time for fish to get that big.
>
> By the way, catfish in American waters can get very large also, I've
> seen 150 lb catfish coming out of Lake Houston, a water supply lake
> caused by damming the San Jacinto river. Historically a 300 lb catfish
> was taken in the eighteen hundreds from the Mississippi River at
> Natchez, MS.

I've never seen big ones in nature but I went to a pet store
once that specialized in exotic pets like snakes, lizards, etc.
I was with a friend who had lizards and she was visiting from
out of the area and heard about this super pet store and wanted
to check it out. So, anyway, we walk in and there's a large tank
in the entrance way with several kinds of fish but some of them
were huge catfish. They actually kind of grossed me out. They
look positively evil and scary at that size. I'm used to the
small ones but those giant ones - hope I never meet one while
I'm swimming in a lake or something. Sheesh. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Sun, 08 Mar 2009 14:31:17 -0500, George Shirley wrote:
>>
> Neither, they're naturally that big. NatGeo channel has been running a
> series on "Monster Fish." Very interesting actually. The Mekong giant
> catfish are being over fished by the locals in Nam and Thailand and,
> thusly, are endangered. Takes a long time for fish to get that big.
>
> By the way, catfish in American waters can get very large also, I've
> seen 150 lb catfish coming out of Lake Houston, a water supply lake
> caused by damming the San Jacinto river. Historically a 300 lb catfish
> was taken in the eighteen hundreds from the Mississippi River at
> Natchez, MS.
>
> To my taste very large catfish taste muddy naturally.

there's something distasteful about killing a creature that old. it's like
cutting down a giant redwood to make lawn furniture.

your pal,
blake

On Mar 9, 1:29 pm, Kate Connally > wrote:
> George Shirley wrote:
> > Virginia Tadrzynski wrote:
> >> > wrote in message
> . ..
> >>> 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.
>
> >> Hve you seen those pictures floating cyber space about the giant
> >> catfish in the Mekong River. I wonder if Napalm and all the other
> >> crap dropped over there in the name of Communism and 'Justice and
> >> American Way' made them that big or if it were just run of the mill
> >> Vietnamese doodoo.
> >> -ginny
>
> > Neither, they're naturally that big. NatGeo channel has been running a
> > series on "Monster Fish." Very interesting actually. The Mekong giant
> > catfish are being over fished by the locals in Nam and Thailand and,
> > thusly, are endangered. Takes a long time for fish to get that big.
>
> > By the way, catfish in American waters can get very large also, I've
> > seen 150 lb catfish coming out of Lake Houston, a water supply lake
> > caused by damming the San Jacinto river. Historically a 300 lb catfish
> > was taken in the eighteen hundreds from the Mississippi River at
> > Natchez, MS.
>
> I've never seen big ones in nature but I went to a pet store
> once that specialized in exotic pets like snakes, lizards, etc.
> I was with a friend who had lizards and she was visiting from
> out of the area and heard about this super pet store and wanted
> to check it out. So, anyway, we walk in and there's a large tank
> in the entrance way with several kinds of fish but some of them
> were huge catfish. They actually kind of grossed me out. They
> look positively evil and scary at that size. I'm used to the
> small ones but those giant ones - hope I never meet one while
> I'm swimming in a lake or something. Sheesh. ;-)
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>


My son caught one that weighed about 45 pounds - he's 6' tall, and
holding it by the head up by his chest, the tail was on the ground.
After he drove around with it in the back of his truck for a half hour
or so, and weighing it, he took it back down to the river and after a
while, it just sort of swam away. They'll live a while out of water,
so he didn't really hurt it. It wouldn't have tasted good,
anyway. ;-)

N.