Jump to content
  • GUESTS

    If you want access to members only forums on HSO, you will gain access only when you Sign-in or Sign-Up .

    This box will disappear once you are signed in as a member. ?

You guys eat your cats?


mascad

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?

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.

Link to comment
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

Link to comment
Share on other sites

Join the conversation

You can post now ↓↓↓ or ask your question and then register. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy. We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.