07-01-2011, 04:47 PM
[cool][#0000ff]Hopefully you know how to fillet catfish. If not, there is a tutorial attached. [/#0000ff]
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[#0000ff]Catfish are easy to fillet. Simple bony structure without a lot of little bones to worry about. But the rib bones in larger fish take some serious effort. I prefer an electric fillet knife. Makes the job much easier and you get cleaner fillets too.[/#0000ff]
[url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=142538;#142538"][#0000ff]FILLETING CATFISH[/#0000ff]
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[#0000ff]Smaller cats, like the "cookie cutters" from both Willard and Utah Lake are the ideal size for inviting home to dinner. The fillets are just the right thickness for frying, baking or grilling. Bigger cats are good eating but you should cross cut the fillets into "kitty fingers". That helps them to cook better. Catfish flesh is much firmer and requires more cooking than the "white meat" fish species...or trout. It is tough to overcook catfish but if it is undercooked it will be softer and less tasty. [/#0000ff]
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[#0000ff]There is the line of dark tissue along the outside of the fillets that is best removed. It has a strong taste and is also heavier in oil. Removing it helps all around. I also sometimes cut off and discard the bottom 2 or 3 inches of the fillet because the ratio of dark flesh to edible flesh is high. [/#0000ff]
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[#0000ff]Almost any good frying recipe will work. But avoid heavy batters. The batter will be burned before the fish is fully cooked. Better to shake the water wet fillets in a mixture of flour and cornmeal...with spices...and then fry without battering. [/#0000ff]
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[#0000ff]Catfish are great on the grill. [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=579140;forum_view=forum_view_collapsed;page=unread#unread"]HERE IS A LINK[/url] to a post I put up on that a while back. You can marinate the fillets in your favorite marinade or just baste them with lemon butter and spices. Be sure to turn the heat down a bit and rotate the fish basket frequently to get them evenly done without burning.[/#0000ff]
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[#0000ff]If you have a good "blackened fish" recipe, catfish are great cooked this way. Again, use thin fillets from smaller catfish for the best results.[/#0000ff]
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[#0000ff]I also like to cook small fillets "scampi style"...in garlic butter with maybe a little sherry for extra flavor. When they are well cooked, serve them over rice or noodles and pour the pan drippings over them.[/#0000ff]
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[#0000ff]You can also bake catfish fillets. Sprinkle them with garlic salt, seasoned pepper, lemon juice and sesame seeds. Dot them liberally with butter and bake them in a 350 degree oven for about 20 to 25 minutes...until they are flaky done. Serve with your choice of sauces or dips.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]Catfish are easy to fillet. Simple bony structure without a lot of little bones to worry about. But the rib bones in larger fish take some serious effort. I prefer an electric fillet knife. Makes the job much easier and you get cleaner fillets too.[/#0000ff]
[url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=142538;#142538"][#0000ff]FILLETING CATFISH[/#0000ff]
[#0000ff][/#0000ff][/url]
[#0000ff]Smaller cats, like the "cookie cutters" from both Willard and Utah Lake are the ideal size for inviting home to dinner. The fillets are just the right thickness for frying, baking or grilling. Bigger cats are good eating but you should cross cut the fillets into "kitty fingers". That helps them to cook better. Catfish flesh is much firmer and requires more cooking than the "white meat" fish species...or trout. It is tough to overcook catfish but if it is undercooked it will be softer and less tasty. [/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]There is the line of dark tissue along the outside of the fillets that is best removed. It has a strong taste and is also heavier in oil. Removing it helps all around. I also sometimes cut off and discard the bottom 2 or 3 inches of the fillet because the ratio of dark flesh to edible flesh is high. [/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Almost any good frying recipe will work. But avoid heavy batters. The batter will be burned before the fish is fully cooked. Better to shake the water wet fillets in a mixture of flour and cornmeal...with spices...and then fry without battering. [/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Catfish are great on the grill. [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=579140;forum_view=forum_view_collapsed;page=unread#unread"]HERE IS A LINK[/url] to a post I put up on that a while back. You can marinate the fillets in your favorite marinade or just baste them with lemon butter and spices. Be sure to turn the heat down a bit and rotate the fish basket frequently to get them evenly done without burning.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]If you have a good "blackened fish" recipe, catfish are great cooked this way. Again, use thin fillets from smaller catfish for the best results.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I also like to cook small fillets "scampi style"...in garlic butter with maybe a little sherry for extra flavor. When they are well cooked, serve them over rice or noodles and pour the pan drippings over them.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]You can also bake catfish fillets. Sprinkle them with garlic salt, seasoned pepper, lemon juice and sesame seeds. Dot them liberally with butter and bake them in a 350 degree oven for about 20 to 25 minutes...until they are flaky done. Serve with your choice of sauces or dips.[/#0000ff]
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