anyone ever made catfish? I have once before but they were very thinly sliced. The grocery store where I usually go has moved a couple of miles down the road, I am now going to 99 Ranch Market, an asian grocery store. THey have all kinds of fish, every variety, a lot of whole fish with the heads. Not going to try to tackle that but will try some of the other varites of food they have. It’s been said, the Chinese will eat anything with legs except a table. I’m like that.
Anyway, the catfish I have are about an inch thick, with the skin. What shall I do with them, preferably in the air fryer.
I have found a recipe online but it is for thinly sliced catfish.
Post an ad on plenty of fish with a photo of a very attractive woman you found online, then after getting someone interested in you mention how you don’t have money for bus fare to go visit them.
Personally catfish makes me sick. But then again I’ve only had deep fried catfish. It didn’t agree with me.
Well thanks for reminding me of POF. :dubious:About 4 years ago a friend told me about the site, and as a widower i thought “why not.” Never met anyone, just recently tried Tinder, same result.
It’s fine. I’m ok living the rest of my life by myself, as long as I have good food and good books to read, and a friend or a brother to hang out with on the weekends and drink a few beers.
Get that skin off first thing. Filet it close to the skin. You can cook it any way you cook any other fresh water fish. I’ve mostly deep fried it. Blackened catfish is tasty. The burned part with all the Cajun spices in it is addictive. You can do a gumbo with. I don’t have any advice on air fryers.
This is what I do with mine. It’ll need the skin off and to be de-boned first. Soaking in milk or buttermilk first for at least 30 minutes is a good idea if you have time; it helps to get the funk out of catfish if it’s got some (not all do).
I use a skillet big enough to accommodate the fish and put enough oil in it to come halfway up the sides of the fish. The amount of coating below will do two 1/2-pound catfish fillets; size up if you have more.
For the coating:
1/2 cup all-purpose flour seasoned with salt and pepper in one shallow bowl
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne all beaten together in another shallow bowl - use more cayenne if you like it
1/2 cup cornmeal in a third shallow bowl
Peanut oil for frying the fish
Dredge each catfish fillet in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and then dredge it in the cornmeal.
Fry the fish for 4-5 minutes on each side (in batches if you have more than just 2), or until it is cooked through and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain.
You can eat this as is, or you can make a BLTF (bacon-lettuce-tomato-fish) sandwich out of it. I have a tartar sauce recipe to top this sandwich with if you are interested in getting that complicated, but I usually just serve the fish with beans and slaw.
Fillet the fish. Roll it in oil (safflower or grapeseed or other neutral heat-tolerant cooking oil) then roll the oiled fillets in blackening seasoning, which you can purchase or make your own from recipes.
Place a completely dry cast iron frying pan on your outdoor grill over a good set of coals. When you’ve got the pan quite hot, place the fillets in. Don’t inhale the smoke or you’ll be sorry. They will cook rapidly.
If I could make catfish like they fry up at Chicken Shack, I’d gain 50 lbs in a year. It’s just a fast(medium) food type place, but wow, it’s one of my favorites.
I’ve had Vietnamese catfish in Hanoi thick sauce, sort of a sweet salty caramely dish. I love it.
If you’re into that kind of thing, it may be worth looking at. Not a lot of recipes out there but Saveur has a “Catfish simmered in caramel sauce” recipe that looks good.
If you catch your own, or buy whole you need to remove the dark fat on larger fish. Even if you buy a store filet, they might’ve screwed that up. You’ll feel like you’re removing too much meat, but it’s not good meat.
