07-19-2024, 03:49 PM
Tis the season for kittyfish. Once the waters warm the whiskerfish swarm. More people are catching more cats. And I have been getting requests for some of the recipes I have posted in the past. So here is a whole collection.
A lot of folks think they don't like catfish. "Tried it once and it was terrible". That is usually due to one of two reasons. 1. The fish came from stagnant weedy waters. Or 2. It was not cooked well.
Catfish have heavier flesh than trout or most of the so-called "warm water" species. So they take longer in the pan to completely cook through...until white and flaky. But when it is done right, you can favorably compare it to many of the more prestigious species. My wife and I refer to the lovely catfish fillets from Willard Bay as "Willard Bay Sole". It ain't far off.
As a general rule, if you plan to cook and eat the catfish you catch, you will find them easier to fillet and cook if they are under about 20 inches. If they get too much larger...and older...they are more likely to take much longer to cook and more likely to have that "catfish taste". Trimming the red flesh from the lateral line on the sides of the fillets also helps improve the flavor.
Some of the attached PDF files make note that the recipes are good for other species too. So don't be afraid to experiment with any of the suggested methods or seasonings...or to substitute other kinds of fish.
A lot of folks think they don't like catfish. "Tried it once and it was terrible". That is usually due to one of two reasons. 1. The fish came from stagnant weedy waters. Or 2. It was not cooked well.
Catfish have heavier flesh than trout or most of the so-called "warm water" species. So they take longer in the pan to completely cook through...until white and flaky. But when it is done right, you can favorably compare it to many of the more prestigious species. My wife and I refer to the lovely catfish fillets from Willard Bay as "Willard Bay Sole". It ain't far off.
As a general rule, if you plan to cook and eat the catfish you catch, you will find them easier to fillet and cook if they are under about 20 inches. If they get too much larger...and older...they are more likely to take much longer to cook and more likely to have that "catfish taste". Trimming the red flesh from the lateral line on the sides of the fillets also helps improve the flavor.
Some of the attached PDF files make note that the recipes are good for other species too. So don't be afraid to experiment with any of the suggested methods or seasonings...or to substitute other kinds of fish.
