04-10-2012, 05:23 PM
[quote kokonee]How do you guys cook them?
My wife won't eat them, she says
they taste like catfish.[/quote]
That's funny. Then you must have done something right! If they tasted like Tuna, I'd say you took a left turn somewhere! Nyuck!
Ah - let me count the ways.... baked, broiled, fried, bar-b-q'd, and let us not forget SMOKED! Best of all!
Tubedude has a number of writeups on Catfish prep/recipes, if you do some searches.
I think one of the keys, especially with bigger cats, is to properly fillet and skin them. You want to be sure to cut out the fatty "grey line" as I call it - or red along the lateral. Also the belly and tail sections can be pretty fatty. That gives it more of a "fishy" taste.
If you can take the heat - Cajun Blackening powder, and/or Creole spice adds a real nice flavor to baked cats, IMHO. I've been accused of making food TOO spicy and hot. [:p] Like adding "too" much garlic (seriously!!!)
Take my dipping sauce - below: mix of Tapatio hot sauce, ketchup, and horseradish (the real stuff, not the creamy crap).
If you're around Cache Valley you are welcome to throw cats in my smoker. Always room for extras, and I'll take any excuse to run it I can! Hmmmmmm.
[inline "smoked cats.jpg"]
My wife won't eat them, she says
they taste like catfish.[/quote]
That's funny. Then you must have done something right! If they tasted like Tuna, I'd say you took a left turn somewhere! Nyuck!
Ah - let me count the ways.... baked, broiled, fried, bar-b-q'd, and let us not forget SMOKED! Best of all!
Tubedude has a number of writeups on Catfish prep/recipes, if you do some searches.
I think one of the keys, especially with bigger cats, is to properly fillet and skin them. You want to be sure to cut out the fatty "grey line" as I call it - or red along the lateral. Also the belly and tail sections can be pretty fatty. That gives it more of a "fishy" taste.
If you can take the heat - Cajun Blackening powder, and/or Creole spice adds a real nice flavor to baked cats, IMHO. I've been accused of making food TOO spicy and hot. [:p] Like adding "too" much garlic (seriously!!!)
Take my dipping sauce - below: mix of Tapatio hot sauce, ketchup, and horseradish (the real stuff, not the creamy crap).
If you're around Cache Valley you are welcome to throw cats in my smoker. Always room for extras, and I'll take any excuse to run it I can! Hmmmmmm.
[inline "smoked cats.jpg"]