Friday, March 1, 2013
What Do You Do With Catfish After Bringing It Home?
You have finally taken your family fishing to the lake that you have been eyeing for awhile. You spent quality time with your family with little grumbling about getting up at the crack of dawn and you finally have a bucket full of Catfish.
After hours spent catching the perfect Catfish, you wonder... What in the world do with them now? There are thousands of recipes and suggestions on how to cook your fish. Grilled, breaded, fried, even raw! What seasonings do you use? Lemon? Butter? Cajun?
How do you filet your fish? Well that depends on the fish and you. Many people don't like to look at food that is looking at them back. Another thing to consider is if you want to cook it skin on or skin off. For most fish, we filet them to eliminate the majority of the bones, skin and head. So after you filet them, decide which flavor you want to try.
It all depends on your tastes. Certain fish such as Catfish can taste "muddy or gritty"and need an extra step. By soaking them in milk for a couple hours before cooking them, it draws the undesirable taste out.
For a traditional fried Catfish, you will need the following items.
1 cup milk
Salt and Pepper to taste
1- 1 1/2 cup of cornmeal
1/2 cup all purpose flour
Seafood seasoning (we use Old Bay because its not as spicy)*
Vegetable oil for frying
First you soak the fish in milk as directed above.
While the fish are soaking, put the flour, cornmeal, salt and pepper, and seasonings in a ziplock bag and mix well.
Coat the fish completely with the dry mixture.
Add an inch of oil to your frying pan(or use a deep fryer), when the oil is hot fry the filets until golden brown. This usually takes about 3-4 minutes.
To avoid excess oil/fats, lay the fish on a paper towel and pat the excess off.
Serve with tartar sauce and enjoy!
If you are looking for a healthier option to Catfish, you can oven cook them as well.
1 cup of milk
Salt and pepper
1-1 1/2 cups of yellow cornmeal
1/2 cup of all-purpose flour
Seafood seasoning such as Old Bay(not as spicy) or Cajun style*
Preheat the oven to 425 degrees F (220 degrees C) line a baking sheet with foil and coat with cooking spray.
Soak the catfish in the milk for an hour or so to remove the muddy taste.
Put all the dry ingredients in a ziplock bag and mix well.
Coat the filets in the dry mixture and place on a baking sheet. Spray the tops of the filets with cooking spray until wet.
Bake for 15 minutes in the preheated oven or until you can flake it with a fork gently.
* If you are unable to get pre-made seafood seasonings, try the following mixture for catfish with a kick!
1 tsp paprika
1 tsp dried thyme
1 tsp salt
1/2 tsp celery seed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground pepper
Add to the cornmeal, coat, cook and enjoy!