A full platter of various deliciously tasting fish.
Burbot: The first thing you do, is cut your fillet into small 1/2 inch cubes. Then boil in butter and water in a pan. Cook till done, then add pepper to taste. Walleye and Catfish: First batter your fillets in flour, garlic and cajun spices. Then fry in butter till flakey. Salmon: Cut into serving size fillets. Slice a vertical pocket in the fillet. Fill with lemon slices and lemon
Turkey's not the only option this holiday season. Why not try fish?
My favorite recipe is probably in my opinion one of the most simple and stright forward to make, That recipe would have to be blacked catfish. What you need to make it: 2 lbs catfish 1/2 lb unsalted butter 1/4 c lemon juice 1 T crushed red pepper flakes 1 T thyme 1 T basil 1 T black pepper What needs to be done ot prepair it: Combine all ingredients except fish and heat over
Ingredients 1 cup buttermilk 1 cup water salt and pepper, to taste 2 pounds catfish fillets, cut in strips (bass, crappie work great also) 3 cups fine cornmeal 1 cup all-purpose flour 2 teaspoons creole seasoning 10 cups peanut oil for deep frying (estimate, i just put about 4 inches of oil in fryer) Directions In a bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a
Catfish is one of the most common fish and can be found in many rivers and lakes in North America. Its mild taste and firm texture make catfish a great fish for frying, steaming, poaching or baking.
Before you plan on eating your catch, check to make sure the gills are pink or red and free of any mucus or slime.
If the fish hasn't died on its way home from your fishing hole put it out of its misery. The best method is simply to aim a sharp knife where the spine meets the head and quickly push it down into the brain cavity.
Before you can start skinning your catfish, you need to cut a ring around the base of the head. Make sure to only through the skin, and not the meat and bone beneath.
The dorsal (back) and ventral (stomach) will get in your way so it is best to remove them now. The catfish fins can be very sharp so be carful. Side cutters work well for this since the spines can be difficult to cut through.
On bigger older catfish you can use skinning pliers and start by pulling the skin from the cut you made around the head. Sometimes you may have a fish whose skin isn't as thick so you may have to use a sharp knife and your fingers to pull and cut the skin from the meat.
Go back to the line you cut around the head and using a big knife cut down to remove the head. If the vertebrae is too thick to cut through you can bend the head back until the vertebrae separates to get your knife between them to cut the neural or connective tissues so you can remove the head.
To remove the guts, cut a slit along the belly of the fish from where the head was to the anal fin. Once the stomach cavity is open, you can remove all the organs and put them aside with the head. Try not to puncture anything and you will have less of a clean up. Give the fish a rinse to make sure everything is clear.
Put the fillets into a bowl and dispose of the unwanted head, guts and skeleton. Scrub the knives, cutting board and counter with soap and hot water then wash your hands when you are finished.