Catfish Recipes....

[WrightCoFisher]

Just wondering what's ur recipes on catfish??

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Cast,Reel,Cast,Reel,Cast,Reel..................

[Dennis Steele]

My very favorite is deep fried!
Some of the best batters I have had are Chef Roberts,and Lost River.

[so haaad]

Fresh on the grill with butter, fresh lemon and Lowry's. Tough to beat.

[foods]

stuff you need....

bunch o cat slabs
pancake mix (the kind that you have to add milk to)
garlic and onion (minced)
whatever hot peppers you like (powder form)
salt and pepper
6 pack of beer (3 are for the cook)
2 big bowls
deep fryer (turkey fryer if possible)

method....

mix all dry stuff in one bowl
dump three of the beers in the other
get the oil nice and hot
coat the slabs using dry-wet-dry method
drink a beer
put the slabs in the hot oil
drink another
wait until the slabs turn golden brown
serve with the usual suspects
(cornbread, fried potatoes etc.)
drink the other beer.

-foods

[WrightCoFisher]

cool ill try it but im only 15 so i will cut out the beer part and use sommin else lol

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Cast,Reel,Cast,Reel,Cast,Reel..................

[hanson]

Well, I just got done eating some pretty darn good catfish I caught last weekend. Froze them for a week and ended up cooking them tonight. Mmmmm.

I just used Shore Lunch Catfish style which was pretty darn good but not as good as the Lost River batter I had the other weekend up in Crookston.

Heated the oil up in a frying pan for a few minutes, a little egg/milk mix to wet the fillets, and covered with the batter. A few minutes on each side and yummy.

[Clouser]

What kind of oil do you use? I like Canola for frying.

[Wiskers]

Another way I like mine is to take a slab of cat, put it on a piece of alum foil, a chunk of butter, lemmon pepper, salt, pepper and some lemon juice. Wrap the sides in and fold the foil together and then roll the ends up... put it on the grill for about 10 minuets.. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

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Wiskers Guiding Service
Red River, Red Lake River & Minnesota River,for Channel Cats, Flatheads & Walleyes
Crookston, MN
[email protected]

218-280-0442

[Mr Special]

Same as Wisker but also on the camp fire with hot coals on top and if not butter some beer. Or you could place them in a Dutch oven too.

[foods]

wcf,
sorry i sometimes forget that not everyones head revolves around a six-pack. with beer out as an option i would use milk. if you feel like being fancy you can beat an egg into it. i like peanut or canola for the deep fryer.

-foods

[Ed Carlson]

“Backwater Eddy's"
>< CandyApple Smoked catfish >

Smoked channel catfish is a delicious campfire or on the water treat,it is my personal favorite of all the smoked fish. I like to use the brown sugar cure method with maple flavored brown sugar. Some mighty fine tasting bone pick’n, I tell you what Bubba!

I dress the cats by cutting the tails off and bleeding them on the stringer 30 min before I finish them off. Next just remove the belly flap to the anal opening, the fins and guts, and lastly the head, but leave the skin on. Be sure to rinse the internal cavity well, a scrub brush makes quick work of this job.

Now stack them in the freezer nice and straight in a double 2 gallon zip bag tell you have the amount of cats you wish to smoke. Even 5 smoking sized cats (18-13") will fill a smaller smoker up very quickly. Be sure to leave enough room for the smoke to do its job, don't crowd your kitty's.

Next remove from the freezer and head for the band saw. Now buzz them right down the middle, evenly splitting the cat into two sections down the backbone to the tail.

Next, whip up the brine. My tip is to use apple cider and no water in the brine, this adds additional zip to the flavor. A pinch of ginger is a nice touch too. The salt brine mix is a “too taste” thing, just take it easy, don't go nut's with the salt because too much salt is just plain nasty. Less is certainly better then more when it comes to salt, the smoke will cure it up just fine. Make sure after the brining is finished you rinse the slabs lightly to remove any excess salt deposits. Allow the fish to air dry a bit and jump to the smoker.

The key now is smoking, use apple chips or plum rut, I prefer apple. The brown sugar cure is where the real taste work's its way in and finishes the curing process.

Mix the maple flavored brown sugar in a tub with "Coke" to cut it into a thick paste, not too runny now. It dousn't hurt to simmer the mix a bit to reduce it and thicken it up a bit. This simmer also kicks in the ginger...nummy. If you wish an extra kick you can add a few drops of “Liquid Smoke” or a tablespoon of extra fine cayenne pepper to the mix. Take it very easy on that stuff, it can get too strong fast, a little is all it takes. Now drop the brined slabs into the mix and soak a while then lay them on the smoker racks. Just before the smoking is done take a brush and smear a good dose of the mix on the fleshy side of the fish to give it a golden caramel finish.

Weight and thickness of the catfish sections will determine time required in the smoker. I like the 3-5 lb. channel cats best to keep the size similar in the smoker, much more accurate and evenly smoked that way.

One last thing, I like to have them golden kitty treats vacuum-packed up for easy storage in the freezer. They stay fresh and tasty a long time. When you crave some golden catfish a 30-second defrost in a microwave will stir up the syrup again for the warm fish lovers. Or allow them to defrost on their own in the open air, if you can wait that long.

The hardest thing about this recipe is keeping your friends from eating it all up too fast, so it is best stash a few just for yourself to enjoy.

Hope you like this method, “OH Son” it's a catfish delight for sure!

Enjoy!

"Backwater Eddy"

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Backwater Guiding
"ED on the RED"
701-893-9107

[email protected]

[Ozzy169]

Catch, Photo & Release. Otherwise Legendary Northwoods Mild Cajun

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Puff-Puff-Pass