How do i cook catfish

>>9111713

Coat in cornmeal and fry.

batter it with a bunch of seasoning and fry it until you can't taste it anymore

I sell to sell my catfish and carp catch to the colored folks. Lawdy, dey luzz em.

>>9111713
some batter with mustard in it and then eat with tartare sauce.

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>>9111713
Catfish can taste really nice if done right, in southeast Asia, we just spice and deep fry them, eat with rice chilli/soy sauce and Tofu/Tempeh

>>9111717
This 100%, but make sure to salt and pepper both the fish and the cornmeal. Don't just put cornmeal on fish and expected it to be good.

>>9111713
Blackened is nice.
>>9111785
I always throw a tbsp of flour into the cornmeal for a more uniform coating.

>>9111717
Thats what my granpa says to do

deep fried cat fish balls

as in, balls of meat..do catfish even have testicles?

>>9111713
cut the head off and hang from the tail til the blood runs dry

cut the skin up around the tail until you can grab onto it and pull it down like a sock off a fat guy's leg

then you're ready to roll it up in cornmeal or batter and fry it up in pieces

>>9111901
Great advice, the blood is what makes catfish funky, and I always used a pair of pliers to rip the skin off.

>>9111907
shoulda said pliers directly i guess. he'll figure it out when he tries to grab catfish skin.

good ol redneck knowledge

>>9111713
Filet it, and throw the muddy tasting bits in the trash. Then use the bones for stock, I guess.

Well done

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>>9111713

>>9112069
>catfish bones for stock
disgusting

Blackened, fried, baked, or kabayaki style.

>>9112069
>catfish stock
i wonder what he meant

>>9111713
i did this a couple of weeks ago

>coat catfish filets in egg
>dredge in breadcrumb/shortbread crumbles
>lay on oiled parchment
>zest lime on top
>salt/pepper to taste
>bake at 400 for 12-15
>broil high for 1-2

served it on top of rice, shit was good. only different thing i'd do next time is actually fry the fuckers after properly double dredging w/flour.

I would recommend cutting off the tails in order to drain the blood, otherwise it'll remind you of sorority row. Then you can fry or blacken them with some cajun seasoning.

>eating freshwater fish

I honestly feel sorry for flyovers.

>>9111713
Apply heat.

>>9111717
This essentially, OP

>season cornmeal and flour
>season fish
>coat fish in flour
>dip in egg
>dip in cornmeal
>let rest for about 20 minutes
>fry on medium heat with enough oil to cover the bottom of the pan
>maybe like 5 minutes? until golden brown
pretty easy

The one time I've prepared it myself, it has already been processed and sold to me as filets. I used it in gumbo with Dungeness crab. I've also had it blacken and fried, and blackened was the better of the two.