Foo - How Do You Cook Catfish?

Twice Fried Lemon Catfish

Ingredients:

2 Sticks of Butter

2 Whole Lemons

2 Cup of Canola Oil

3 Cups of All-Purpose Flour

Black Pepper

Salt

Cayenne Pepper

Garlic Powder

6 Catfish Fillets


After I skin and fillet about 3 large catfish, I cut them in half. Next I rinse them off, and set them at an angle on a cutting board while in the sink, and let them drain for about 15 minutes. I then season them lightly with salt, black pepper, and a dash of cayenne.

I then pour a shallow covering of canola oil into a medium hot cast iron frying pan. While oil is heating, I then place about three cups of all-purpose flour onto a clean plate. I then coat each slice of catfish.


First Fry
Once the oil is hot enough (I always test it by placing one finger under running water and then flicking my finger at the pan), place a couple or three slices of catfish into the frying pan. The flames should be medium low. Fry for fifteen minutes per side, or until gold to reddish brown.

After all of the catfish slices have been first fried, clean the cast iron frying pan and place back onto the fire. Once warm (not hot you don't want to burn the butter, because then it just taste waaay too nasty), place 1/2 stick of butter into the pan. Once melted, sprinkle about a teaspoon full of garlic powder into the melted butter. Make certain that you have two lemons sliced in half on the ready.

Last fry
Squeeze the lemon juice into the frying pan and while the lemon juice is sizzling from the heat, place the catfish on top of the lemon juice area of the pan. Allow the fish slice to simmer for one minute, then sprinkle squeeze more lemon juice into the melted butter and turn the fish over onto that freshly squeezed lemon area. Allow to simmer for one whole minute and remove. After one batch has been last fried, use freshly melted butter, after discarding the used butter. Don't forget to add more garlic powder. Let the lemon squeezing begin once again!

Squeeze lemon juice over fish again, once it's done!

Use:

one large cast iron frying pan

one clean white porcelain plate

I eat just about every fish you can imagine (and several I am sure most can't imagine eating) but I just don't like catfish at all, but I do have one recipe that I use to make for my wife:

Mix 1/2 cup buttermilk, 2 tablespoons of mayonnaise, 1/2 cup water, and 1-2 finely diced clove of garlic, 1 teaspoon of salt and black pepper, and 1/2-1 teaspoon of cumin, cayenne pepper, smoked paprika, and Tabasco sauce (suit to your own taste) in a small bowl for each 1lb of catfish. Pour into a 2" deep glass casserole dish, then place the fish in the dish in one layer and coat each side, and then cover with plastic wrap and place in the refrigerator to marinate for at least 30-60 minutes (more is ok too).

Use a large resealable plastic bag to combine 1 1/2 cups of corn meal, 1/2 cup of AP flour, and 1-1 1/2 tablespoons of Old Bay (or your favorite Cajun blend) seasoning. Add fish to bag a few pieces at a time and tumble gently to coat evenly.

Heat 2-3 cups of vegetable or canola oil in deep fry pan (enough to completely cover the fish) to 375 degrees F.

Deep fry fillets until golden brown (about 3 minutes) allowing an inch or so between the pieces so fillets have room to brown properly. Flip occasionally to ensure that the fish is browned evenly on all sides.

Remove fish from the pan and drain thourghly on paper towels.

The fish should be slightly crisp outside, and moist and flaky inside. I do the same with many other fish including halibut, tuna, red snapper, grouper, redfish, salmon, and even tilapia, as well as blue crabs, crawfish, and large shrimp.

1. Catfish, like all fish, spoil easily, so eviscerate within a short period of time after catching.
2. Remove all the blood along the backbone and from the body cavity as this section will spoil easily. Some people cut the catfish's tail off to allow the catfish to bleed before cleaning
3. remove the dark meat along its side before cooking in any manner.
4. skin catfish then fillet in halves or leave whole for stuffing and baking. Regardless of whether it is to be fried or baked, the carp meat should be ''scored.'' Slice two-thirds of the way through the meat every one-eighth to one-quarter of an inch with a sharp knife. This scoring allows heat and cooking oils to penetrate and soften the fish's many small bones.
5. Next find one flat rock slightly bigger than the catfish to be cooked
6. Preheat oven to 350 degrees

4 cups bread crumbs

3 tablespoons finely chopped onion

3/4 cup finely cut celery

6 tablespoons melted butter

3/4 teaspoon salt

1/8 teaspoon upper

1 teaspoon sage

Cook celery and onion for a few minutes in the butter. Mix the other ingredients and add them to the outer mixture. Wipe dressed fish with damp cloth and salt lightly inside and out, Stuff with dressing and sew or tie with string to retain stuffing. Place on preheated rock and bake at 375 degrees for one hour, pull fish out and baste (with lemon juice) and cook for another hour baste then pull fish out and baste (with lemon juice) cook for an additional hr pull out . scroll down for what to do next:
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throw the catish away and eat the rock

Dang, I'm hangry.

Purrfectly

1. Marinate yourself in a delicious IPA.
2. Disguise the catfish as a bratwurst and smother it in kraut, onions, and mustard.
3. Take a nap.

The only catfish I really liked was at a Viet Namese reastaurant.

I order it off a menu, usually with red beans and rice. No way do I want my house to smell like cooked fish. Blech!

We deep fry it here! The only thing better is to go eat the best catfish in the world at this little cafe! He does sell his own seasoning.

http://examiner.1upprelaunch.com/main.asp?SectionID=9&SubSectionID=57&ArticleID=3989

the vietnamese way.
in a claypot. i can't remember how my dad made it.

I originally posted this in a thread for Stacey. Went and dug it up.

http://www.bikeforums.net/showthread.php/228274-Help!-I-need-a-recipe-for-fish

Catfish Margaritas

You can use catfish for this or any other freshwater fish, the cheaper the better

Lay the fish out a sheet of clean newspaper

Prepare the margarita as you usually would

Wrap the fish in the paper

Drink the margarita

Throw the catfish away

Interesting recipes. You can almost never find catfish in the Seattle area.

Propane burner in the backyard with a cast iron skillet filled with peanut oil.
1 egg
1 cup of all purpose flour sifted with salt and peper to taste
1 cup of ice water
Mix the batter right before you want to cook the fish. Whip it well but don't over mix it.

Paula Dean's hushpuppy recipe is pretty classic: http://www.foodnetwork.com/recipes/paula-deen/hushpuppies-recipe/index.html

I eat just about every fish you can imagine (and several I am sure most can't imagine eating) but I just don't like catfish at all, but I do have one recipe that I use to make for my wife:

Mix 1/2 cup buttermilk, 2 tablespoons of mayonnaise, 1/2 cup water, and 1-2 finely diced clove of garlic, 1 teaspoon of salt and black pepper, and 1/2-1 teaspoon of cumin, cayenne pepper, smoked paprika, and Tabasco sauce (suit to your own taste) in a small bowl for each 1lb of catfish. Pour into a 2" deep glass casserole dish, then place the fish in the dish in one layer and coat each side, and then cover with plastic wrap and place in the refrigerator to marinate for at least 30-60 minutes (more is ok too).

Use a large resealable plastic bag to combine 1 1/2 cups of corn meal, 1/2 cup of AP flour, and 1-1 1/2 tablespoons of Old Bay (or your favorite Cajun blend) seasoning. Add fish to bag a few pieces at a time and tumble gently to coat evenly.

Heat 2-3 cups of vegetable or canola oil in deep fry pan (enough to completely cover the fish) to 375 degrees F.

Deep fry fillets until golden brown (about 3 minutes) allowing an inch or so between the pieces so fillets have room to brown properly. Flip occasionally to ensure that the fish is browned evenly on all sides.

Remove fish from the pan and drain thourghly on paper towels.

The fish should be slightly crisp outside, and moist and flaky inside. I do the same with many other fish including halibut, tuna, red snapper, grouper, redfish, salmon, and even tilapia, as well as blue crabs, crawfish, and large shrimp.

Good stuff!! I've done a similar this for fish and chicken fillets! Oh and paired up with a good beer, perfecto!!!!

Good stuff!! I've done a similar this for fish and chicken fillets! Oh and paired up with a good beer, perfecto!!!!

Thank you.

BTW: If you haven't tried it and like dark beers at all, try a Flying Dog Gonzo Imperial Porter. We had some with our chicken and pork shoulder BBQ last Sunday and it is one of the finest beers that I have ever experience. It went equally well with the authentic Jerk and the garlic/honey/lemon versions that we grilled.