Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
mascad

You guys eat your cats?

Recommended Posts

Just curious, I know the big flatheads aren't eaten, but what about the channels? Do you eat them only certain times of the year, like when the water is cold?

Share this post


Link to post
Share on other sites

Smaller catfish are good eating, more so in cooler water. I personally don't keep them to eat, I release them so I can catch them again.

Share this post


Link to post
Share on other sites

Just curious, I know the big flatheads aren't eaten, but what about the channels? Do you eat them only certain times of the year, like when the water is cold?

Channels are good to go for a meal at all times of the year IMO.

Keep 'em under 5-6lbs, make sure you cut out the bloodline and any yellowish tinted meat (found near the belly and fin locations), and enjoy prepared your favorite way.

Share this post


Link to post
Share on other sites

I had a little flatty under 3lbs take the hook too deep one night and had to bring it home for a meal. Delicious!

Share this post


Link to post
Share on other sites

Quote:
You guys eat your cats?

My wife would kill me if I ate Fluffy or Spooky wink Plus I think I would be in hot water with the ASPCA if I ate my cat grin

Share this post


Link to post
Share on other sites

1/2 cup yellow cornmeal

1/2 cup flour

1tsp salt

1 tsp chili powder

1/2 tsp course ground black pepper

mix well.

Dip prepared fish filets into corn meal/flour mixture

Cook in medium hot skillet in 3 tbs olive or canola oil

Cook one side until brown turn and cook until done. Cooking

time will vary depending on thickness of fillets..

Baked Catfish

Place trimmed filets into pan.

Prepare

3 tbs melted butter or olive oil

1 large clove garlic mashed heated in the oil or butter until

you start smelling the garlic. Do not allow this to get too hot.

Remove from heat and remove the garlic from the oil.

Generously baste fish with garlic oil - Salt, pepper then

add a sprinkling of dill weed over fish.

place pan in preheat oven at 400 degrees.

Bake until fish flakes. Time is dependent on fillet thickness.

STUFFED CATFISH

2 tbsp. margarine

1/4 c. chopped green pepper

4 tbsp. chopped onion

1/2 c. bread crumbs

1/4 tsp. oregano

4 tbsp. lime juice

1 tbsp. parsley

1/4 tsp. salt

4 catfish fillets

2 c. water

2 cloves garlic, crushed

1 bay leaf

1 tsp. red pepper flakes

Melt margarine in skillet, add green peppers and 2 tablespoons onion. Saute until onion is transparent. Add bread crumbs, oregano, parsley, salt and one tablespoon lime juice then mix well. Spoon dressing down center of each fillet. Roll up and secure with toothpicks. In shallow baking pan, combine 2 tablespoons onion, water, garlic, bay leaf, red pepper and remaining 3 tablespoons lime juice and place catfish in pan. Bake at 400 degrees for 30-35 minutes, baste fish until it flakes easily.

SPICY CATFISH

1/4 c. melted margarine

3 tbsp. lemon juice

Catfish fillets

1 1/2 tsp. Creole seasoning

1/2 c. almonds, chopped

Combine margarine and lemon juice and dip each fillet. Arrange in a 13 x 9 x 2 inch baking dish. Pour remaining margarine and lemon juice over fish. Sprinkle fish with Creole seasoning and almonds. Bake at 375 degrees for 25 to 30 minutes or until fish flakes easily when tested with a fork.

smiley-eatdrink061.gifsmiley-eatdrink020.gif

Share this post


Link to post
Share on other sites

we keep smaller cats out of fountain in albert lea. anything under 3 lbs. the lake is loaded with them and not many people are after them. we fish them from may-oct. its the easiest meal to come by on the lake and delicious

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this