jmcquown wrote:
>
> Kate Connally wrote:
> > Okay, I just couldn't say crab is one of my
> > favorite "fish". Sorry.
> >
> Crab, absolutely! All kinds, blue, king, snow, dungenness
>
> > All crustaceans, although I'm a little squeamish
> > about crawdads - if I could just get the meat, not
> > in the shell . . . .
>
> I can by crawfish tail meat all buy itself; no shells here
>
> Here's a great recipe; I replicated it from the Bayou Bar & Grill in midtown
> Memphis and got confirmation from the chef via email I was right on. No
> measures here, you just sort of throw it together.
>
> Catfish Acadian
>
> 2 catfish fillets (about 1 lb total)
> seasoned bread crumbs
> butter
> olive oil
> diced celery
> diced onion
> diced garlic
> crawfish tail meat
> cream
> salt
> cayenne pepper
>
> Lightly coat the catfish fillets with breadcrumbs and then pan-fry in
> oil/butter until just browned. Plate and hold in a hot oven. Saute the
> onion, celery and garlic in butter until tender. Stir in the crawfish tail
> meat and cook until pink (if already cooked, heat through). Stir in the
> cream and season with salt & cayenne pepper. Pour this sauce over the
> plated fish and serve.

Sounds good but for some reason I just want plain old
pan-fried catfish. That's my favorite. I guess if I had
access to catfish everyday I'd be more willing to try other
recipes but I don't get it often so when I do it has to be
fried.

I make it like this. I pour some buttermilk in a dish
and add a bunch of hot sauce to it. I dip the filets in
the buttermilk and then lay them in the corn meal, salt
and pepper them before turning them over to coat the other
side. Fry in the skillet in a half inch or so of oil over
medium high heat until golden brown on each side. Naturally,
they have to be served with cole slaw and hushpuppies!

Actually, just the crawfish part of your recipe sounds like
it would be good by itself. No need to gunk up the catfish,
although who ever heard of used breadcrumbs on catfish?
Sheesh? ;-) Anyway, you could serve it as crawfish bisque
as a first course then have regular cornmeal-coated pan-fried
catfish for the entree. Yum.

> > No molluscs, no way, no how, never in a million
> > years.
> >
> I eat clams in chowder or deep fried. You can forget about oysters. > No way, no how

The closest I have ever come to eating a mollusc was
my grandmother's oyster stew. I would eat the broth
but not the oysters. The flavor wasn't bad. It's mainly
a texture thing with me.

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?