how to cook catfish?

[Gadgetman]

OK so I finally made it out on the chain and we had pretty good luck. Figured out how to clean the dang things now what do I do with them? anybody want to share their favorite batter etc. for cats. I am definitly hooked on catfishing, man do they put up a battle. Hope the ice holds up for another weekend, really want to get back out one more time.

[smallie_hawgin]

Gadget...

It is too easy. Just soak em in milk for 1/2 hour (an option for any fish) cut into smaller chunks then dip in shorelunch cajun style, fry in peanut, vegetable oil, crisco, bacon fat, what ever. Cook on both sides for a total of 5 minutes or so.. Serve with tators or hush puppies... Mmmmmm good!

I will post a link to hundreds of recipes when I get the Authorization. Good luck.

[The Chemist]

Many ways to do them. Easiest way is to pan fry w/ flour/salt/pepper mix or any of the ones at stores.

[Gadgetman]

I guess they wont be strong tasting at all...for some reason I am led to believe that they may not be as tasty as their other finned friends that are usually persued thru the ice, walleye, crappie etc. I guess from the sounds of it the regular fish treatment will be adequate

[hanson]

Gadgetman-

I would say deep fry them like you would any of the other fish you deep fry.

I prefer "Catfish Style" Shorelunch mixed with Bisquick. I don't like the Shorelunch straight but it coats real nice when mixed with Bisquick.

Pour about 1/4"-1/2" Crisco oil in a pan. Get the oil REAL HOT. Then drop the catfish into the pan. I would say about 1 to 1-1/2 minutes per side and they are done. I cut mine up into smaller pieces so they cook up better.

It's by far my favorite fish to eat.

[poutpro]

I really liked the Cajun style shorelunch batter. I was skeptical to try it, but when I did, I really like it. You have to like Cajun though. Down south I think this is the cat's meow.

[barnyard]

You will be hard pressed to tell cats from other filetted fish. I have heard that when the oaks have pollen that catfish get mushy. Other than that, cook them the way you do walleyes, perch or crappies.

Very tasty.

Tom B

[The Chemist]

One thing that I have found and this was what we have noticed w/ the bullheads in the area, you need to leave the belly meat. Thanks to Dennis Steele for showing me how to filet a cat rather than pulling the skin.

[hip_hop_fisherman]

Catfish is excellent, and you can just fry it like any other fish. I also prefer Cajun myself. I even tried a catfish soup recipe I got off the food network and it was AWESOME.

[federline]

I'll second a cajun-breaded fillet minus the belly meat. It's scrumptious.

[tulikow]

Here is a great recipe I got out of a book.

Three Rivers Catfish

1) 1-2lbs catfish fillets

2) salt to taste

3) 2 cups self rising cornmeal

4) 1 cup self rising flour

5) 1 teaspoon garlic salt

6) 1 teaspoon black pepper

7) 1 tablespoon Lawry's Hot and spicy seasoning salt

8) vegetable or peanut oil

Salt fillets. Mix other dry ingredients in a bowl. Dust fillets with the dry mix and fry until golden-brown in 375 degree oil.

[catmand0o0]

A great old catman up near Cotton told me about smoking catfish. Now every time I keep a few I have the battle in my mind whether to fry or smoke. To smoke I just dry rub them with salt and brown sugar and let them make their own brine overnight. Then when they are dry I smoke them with hickory until done. I like them better than any species smoked or fried. Another thing about cats is their "mud vein" right about mid fillet. Some guys like to cut this out and just keep the pristine white meat. Myself, I like a little fishy taste to my fish...(after all they are fish) . Something else I really fancy is catfish gumbo or a lightly blackened fillet on a pile of ettouffe. Let me know if you are interested in a recipe.