[ARCHIVED THREAD] - Just caught some catfish (Page 1 of 2)
Posted: 7/17/2013 7:17:39 AM EDT
| and filleted them up, they look very nice, no blood or anything. Now should I let them soak in water or what? They were caught out of the river if it matters. Dinner pics for tomorrow. |
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clear river or muddy?
we have an old stock tank and let them swim a few days in there in clean , cold well water a neighbor does a LOT of fish he has a kiddie pool and dumps them in with water and epsum (sp) salt - the water turns darn near black in a hour or so |
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Here is how I prep my catfish and I never have a fishy or muddy taste. |
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-Trim off any fat on the fillet - it tastes bad and this is where any contaminants (lead, PCB, etc...) is stored.
- Slice down the center of the fillet cutting it into two strips. Remove any red tissue. This also will help make cooking easier. - I've never had to bathe fillets in water to milk. Just wash with cool water. Dip the fillet in egg, toss in cornmeal and season to your taste. - Use hot oil to fry. If the oil is not hot enough to instantly begin frying the fillet will start to absorb the oil and taste bad. - Use the excess cornmeal, egg, and spices to make hushpuppies. |
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Quoted:
and filleted them up, they look very nice, no blood or anything. Now should I let them soak in water or what? They were caught out of the river if it matters. Dinner pics for tomorrow. If you're going to fry them, soak them in buttermilk for a bit before dredging them. |
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Catfish are perhaps the most revolting fish to eat, freshwater. I don't know why you people do it. From ponds they are absolutely great eating--and I mostly don't care for fish. OP, I soak the fillets in a bowl of water with a little salt added. I cover them with a paper towel to make sure they stay under and aren't exposed to the air. A couple hours, or overnight, is fine. The sooner you get them into the water the better. That leaves them blood-free, very firm, and yummy! |
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Catfish are perhaps the most revolting fish to eat, freshwater. I don't know why you people do it. USA farmed, pond-raised, fed on grain and Purina Fish Chow, not the crap-eating, wild version. That's the way it has to be done for me to eat catfish anymore. |
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and filleted them up, they look very nice, no blood or anything. Now should I let them soak in water or what? They were caught out of the river if it matters. Dinner pics for tomorrow. I always soaked mine overnight in milk or buttermilk, then pan fried them the next day in butter and a little salt/pepper... best freshwater fish ever... |
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Put them in a ziplock with milk and let them soak in the fridge overnight. This and other than corn meal, flower or cajun seasoning try smashed Saltine crackers! Catfish is only second to crappie as the tastiest freshwater fish! Okay maybe tied for second with white bass. Bluegill are nice but too much of a pita. |
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This and other than corn meal, flower or cajun seasoning try smashed Saltine crackers! Catfish is only second to crappie as the tastiest freshwater fish! Okay maybe tied for second with white bass. Bluegill are nice but too much of a pita. As far as edibility is concerned, catfish are second only to walleyes, yellow perch, bluegills, black crappies, white crappies, punkinseeds, rainbow trout, brown trout, cutthroat trout, brook trout, lake trout, whte bass, rock bass, smallmouth bass, striped bass, largemouth bass, halibut, cod, bluefin tuna, yellowfin tuna, pampano, dorado, striped marlin, blue marlin, black marlin, mako shark, barracuda, talapia, and herring. They are better than carp, however. Okay, just crackin' on the cat lovers- they aren't THAT bad, but I'm not real fond of them. It was fun seeing how many fish species I could rattle off the top of my head, though! |
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Caught a 3lb this weekend and had no room left in the freezers so he got ate that night. Cajun baked catfish is awesome!!!!!! Try it. Google is your friend on this one
Ingredients •2 tablespoons yellow cornmeal •2 teaspoons Cajun seasoning or blackening seasoning •1/2 teaspoon dried thyme •1/2 teaspoon dried basil •1/4 teaspoon garlic powder •1/4 teaspoon lemon-pepper seasoning •2 catfish fillets (6 ounces each) •1/4 teaspoon paprika Directions •In a large resealable plastic bag, combine the cornmeal, Cajun seasoning, thyme, basil, garlic powder and lemon-pepper. Add catfish and shake to coat. •Place on a baking sheet coated with cooking spray. Sprinkle with paprika. Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. Yield: 2 servings. Nutritional Analysis: 1 fillet equals 265 calories, 13 g fat (3 g saturated fat), 80 mg cholesterol, 812 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch. |
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I use buttermilk. It has something to do with enzymes but I don't know the details, I just know it works. The enzymes thing could be total BS for all I know. 
Yep. Buttermilk overnight for most game or gamey things. I won't eat bottom feeders out of a most rivers, though. Actually, unless I was starving, I wouldn't eat anything out of a river around here. Pond raised catfish is tasty, though. |
| Where in IL? My brother lives in Quincy, he caught a 38 pounder the other night. Have a picture but it's on my phone and can't get it transferred to my computer to post-if someone wants a pic and would be able to post it pm me your phone number, I'll text it to you and you can post it in this thread. He's planning a fish fry this weekend and is only cooking one fish. |
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