just wondering if anyone knows the best way to cook catfish?I had them down south at a bar when i was visiting my girlfriends parents.I thought it was pretty good and i want to try cooking them myself.I catch a few in the winter and spring and always threw them back cause i don't want to make them and have them tern out bad.It would just be a waist of a fish that could of lived.
Fillet the Catfish (just like a walleye)remove the mudline and any red meat and fat first, then cut the fillets vertically into smaller steaks/strips they cook a lot better in small pieces. I Put a little mustard on a plate and roll the fillets in the mustard, it makes the breading/seasoning stick, but once cooked you can't taste the mustard it's just a little easier, than eggs which you can use also. I use a 50/50 mix of Cornmeal/Flour and add some Cajun or Shore Lunch Seasoning and then Toss the strips in bag and shake it up if I have time I'll marinate them for a while!
The key to cooking catfish and I always deep fry it, is hot oil and cook them quick. If you let them simmer in the grease, the meat absorbs the oil and the meat becomes slimy.
MMMMMM....my mouth is watering thinking about it.
2-4 lb Channel Cats work best anything bigger the quality lessens!
Even eminent chartered accountants are known, in their capacity as fishermen, blissfully to ignore differences between seven and ten inches, half a pound and two pounds, three fish and a dozen fish. ~ William Sherwood Fox, Silken Lines and Silver Hooks, 1954