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Started By
Message
Got some fresh catfish filets. What to do with them? (not fried)
Posted on 2/27/15 at 1:26 pm
Posted on 2/27/15 at 1:26 pm
Suggestions.
11
Posted on 2/27/15 at 1:28 pm to Cosmo
Find grilling recipes 
Posted on 2/27/15 at 1:28 pm to Cosmo
Dust em with Paul P's blackend seafood magic, heat some butter over medium heat and blackened. Squirt with some lemon at the end.
Posted on 2/27/15 at 1:28 pm to LSUballs
quote:
Dust em with Paul P's blackend seafood magic, heat some butter over medium heat and blackened.
this is what I usually do
Posted on 2/27/15 at 1:29 pm to Cosmo
Did some the other day and made poboys. Good stuff..
Posted on 2/27/15 at 1:38 pm to Cosmo
get some tilapia, and have a garbage fish festín? 
Posted on 2/27/15 at 1:41 pm to Cosmo
Catfish makes a good courtboullion or bouilliabaisse
Posted on 2/27/15 at 1:41 pm to Cosmo
Get a cast iron skillet hot and season fish with whatever seasoning you prefer. Cook 3-4 mins per side and put on a plate to rest.
In same pan, add a chunk of butter and cook garlic and shallots. Add some lemon juice and serve over fish.
In same pan, add a chunk of butter and cook garlic and shallots. Add some lemon juice and serve over fish.
Posted on 2/27/15 at 1:42 pm to Cosmo
Toss em to the dog and go get some tuna.
Posted on 2/27/15 at 1:48 pm to TigerHam85
quote:
Toss em to the dog and go to Cheesecake Factory
Posted on 2/27/15 at 1:48 pm to Cosmo
fish tacos
Posted on 2/27/15 at 1:49 pm to Cosmo
Fry them
Posted on 2/27/15 at 2:09 pm to Cosmo
quote:
(not fried)
This really takes away from what catfish' strong point is. It is one of the better freshwater fish to fry. If it's not a saltwater fish, it most likely wont be that appealing if it isnt fried. That goes for bass, bream, sac-a-lait, gar, and cats. Grilling is for specks, reds, mahi, tuna, salmon, and flounder (and many others).
Posted on 2/27/15 at 2:53 pm to dnm3305
Crush 1/2 pound of pecans in 1/2 cup Steens. Add 2 table spoons of minced garlis, 1/2 a finely chopped Spanish onion, some cayenne and salt. Mix all well. Smear each filet with the sauce bake at 375 for 5 minutes then drop down to your middle rack and broil for another 10 minutes.
Posted on 2/27/15 at 2:58 pm to Cosmo
Courtbullion... The wife finished off my last batch last week and demanded another. It's gone.
Posted on 2/27/15 at 3:08 pm to dnm3305
quote:
This really takes away from what catfish' strong point is. It is one of the better freshwater fish to fry. If it's not a saltwater fish, it most likely wont be that appealing if it isnt fried. That goes for bass, bream, sac-a-lait, gar, and cats. Grilling is for specks, reds, mahi, tuna, salmon, and flounder (and many others).
Can't say that I agree with this. Though I prefer blackened, grilled catfish kicks arse.
Posted on 2/27/15 at 3:09 pm to BRL79
Yea, I don't really agree with that either...
Posted on 2/27/15 at 3:34 pm to LSUballs
Nonsense to the idea that catfish is only good if fried. (For the record, wild caught is so much better than pond raised.). Anyway, catfish sauce piquante is delicious, as is catfish courtbouillion (though you need to be careful not to overlook the fish or it will break up in a liquidy courtbouillion).
Posted on 2/27/15 at 3:36 pm to Cosmo
Blacken and make fish tacos with sour cream, shredded lettuce and diced tomatoes.
Posted on 2/27/15 at 3:42 pm to Tiger inTampa
quote:Never heard of this? Guess you could do the same with redfish or speckled trout filets? Sounds good on paper anyway.
Crush 1/2 pound of pecans in 1/2 cup Steens. Add 2 table spoons of minced garlis, 1/2 a finely chopped Spanish onion, some cayenne and salt. Mix all well. Smear each filet with the sauce bake at 375 for 5 minutes then drop down to your middle rack and broil for another 10 minutes.
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