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I have been reading up on how to cook catfish. I have never tried catfish although I have heard it is good. Is catfish good to eat? What does it taste like? I'm sure this may seem like a dumb question to many of you, but I thought I would ask. I really like perch and trout as well as ocean fish. Are catfish simliar to perch? Also, do crappie and other panfish all taste the same? When I go to Lake Powell I always catch catfish, stripers, carp, panfish off the back off the houseboat. I was thinking this year I may keep a couple and cook them up down there to see how it works out. I always manage to catch a couple at Utah Lake every year also. Anyway, any info would be great. Thanks.
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[cool][#0000ff]Catfish can be great. They can also turn out terrible, just like trout or any other fish. A lot depends on where you catch them, how big they are, how well you take care of them before you cook them and how you prepare them.[/#0000ff]
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[#0000ff]Some people don't like catfish. That is usually because they had some that was undercooked. It is a heavy fleshed and oily fish. It takes a lot of heat and is almost impossible to overcook...unlike trout.[/#0000ff]
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[#0000ff]You should always fillet and skin catfish. And, no matter what size the fillets, you will get better results by cutting the fillets into pieces before cooking. That helps them to cook faster and better. If you cook them well, you will love them.[/#0000ff]
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[#0000ff]I am attaching my "Kitty Krispies" recipe. It is simple. You coat the pieces of fillets in a "dry mix"...not batter...and cook the tar out of them until they are almost hard. Then you serve them with a variety of dips...or eat them as is. Good either way.[/#0000ff]
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[#0000ff]I have played around with a lot of different catfish recipes. Most are good, but I still prefer deep fried...with a side of hush puppies or corn bread. Good basic vittles.[/#0000ff]
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[#0000ff]But, I made up some pretty fair catfish chili...and I've got a good fish burrito recipe that is just begging for some kittyfish.[/#0000ff]
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that is one freakin' good recipe!!! nothing better than fresh catfish.
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[cool][#0000ff]Thanks. I have done some large batches for several groups, including a few BFTers like yourself. So far, nobody has died and most have come back for more.[/#0000ff]
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[#0000ff]Depending on how the water levels are at Willard this next year we might have a kitty flotilla and fish fry up there a couple of times. Might have the whole lake to ourselves if the boats can't launch. The cats are still there and bite good in the lower water...as they did during the drought. And, those smaller cats from Willard are primo in the pan...and on the plate.[/#0000ff]
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I will definitely have to give that a try. Would you eat the catfish that come out of Lake Powell as long as you keep them cool (I know heat will spoil just about anything) or would you stick to the colder water lakes (utah lake) etc.?
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[cool][#0000ff]Lake Powell cats are great. They live in clean water and have a mostly "live" diet of crawdads, shad and the fry of other species. Couldn't ask for better.[/#0000ff]
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[#0000ff]Keep them in a live basket or live well until ready for the fillet knife. Then try grilling the skinless boneless whole fillets with some lemon/garlic/butter. They are firm, but only turn them once...and/or use a special fine mesh fish grilling cage to keep the fillets intact. Those make a great meal when cooked on the rear of the boat over some hot coals.[/#0000ff]
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[#0000ff]One of the good things about cats is that they are tough. You can just toss them in a cooler, with or without ice, and they will still be alive hours later. They do not start "going south" until after they die.[/#0000ff]
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