Catfish Prep & Cooking

[fish_fear_me2]

It's that time of year again.  The water is warming and the fish are getting more active.  That includes catfish.  So I start getting requests for copies of some of the catfish recipes I have shared over the years.  Figured I would post several of them together for anyone who wants to take advantage of this underrated and underappreciated fish species...on the table.

First of all, forget all the "Chicken Little" wackos who scream about all the fish in Utah Lake being polluted.  Annual tests on the fish species from Utah Lake show little to no problem with the mercury, arsenic and other toxins present in some of more "pristine" waters.  Because Utah Lake is shallow...and full of carp...it muddies up easily whenever the wind blows.  To some dimbulbs that equates to polluted.  True, there have been elevated levels of PCBs found in carp and LARGE catfish.  That's because they live longer than other species and can accumulate more stuff over a longer life.  But a catfish under about 24 inches from Utah Lake is as good as any to be found anywhere in the country.  I have eaten plenty out of the fryer and the smoker.  All good.

Willard Bay catfish are some of the best I have eaten...and I have caught and eaten catfish all over the USA.  And most of them are just right for filleting and cooking...or smoking.  Great stuff.

One of the keys to being able to enjoy catfish is proper prep.  It should be filleted and skinned.  In one of the accompanying PDF files (SMOKED KITTY PREP) I detail how to trim the fillets...removing red flesh and the yellow oily strips on some cats.  While I originally made this with smoking in mind, it is also how I trim and size the fillets for frying too.

Catfish are a heavier fleshed fish that require longer cooking time to get them thoroughly done.  And if they are served underdone, you will not be happy with the softer flesh with more of the "catfish" flavor.  Leaving them simmering in the hot oil an extra minute or two helps remove more moisture, firms them up and definitely improves the overall flavor.  So it is better to use a dry coating on your fried fillets rather than a thick wet batter.  The batter will be done before the catfish inside is done and you won't like it as well.  See the recipe on KITTIE KRISPIES.

When I talk about smoking, in that PDF file, I admit to preferring my old school Little Chief smoker.  But there are some great new smokers on the market that can control the feeding of the pellets or wood, the temperatures and humidity to make turning out good smoked stuff a lot easier and more controlled.

Feel free to throw rocks at me or ask questions.  Would also appreciate any recipes or input anybody else has to share.  That' what this is all about.

For years I wouldnt keep catfish because of the mushy texture. A few years ago Pat told me about cooking longer. Catfish are one of the tastiest fish around if prepared and cooked properly.  Thanks again Tube Dude!!!!