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Started By
Message
You ever eat the skin on your catfish?
Posted on 8/1/24 at 6:43 am
Posted on 8/1/24 at 6:43 am
8
Posted on 8/1/24 at 6:46 am to NatalbanyTigerFan
I've never heard of anyone doing so. I would guess it can be eaten, but seems like it would not be good table fare.
Now the tail/fins are another story
Now the tail/fins are another story
Posted on 8/1/24 at 6:56 am to NatalbanyTigerFan
I don’t really want boiled catfish either way.
Posted on 8/1/24 at 6:59 am to Y.A. Tittle
quote:
I don’t really want boiled catfish either way.
Same here but I'm sure it would get nice and crispy in some hot peanut oil
Posted on 8/1/24 at 7:12 am to NatalbanyTigerFan
quote:
Same here but I'm sure it would get nice and crispy in some hot peanut oil
I guess I was hoping that was what your link showed.
Posted on 8/1/24 at 7:57 am to NatalbanyTigerFan
When I was trying to make restaurant quality Vietnamese catfish stew, I found skin on, bone in fish steaks produced the best dish. Being a slow cooked stew, the dissolving skin adds a lot of thickening to the broth.
Posted on 8/1/24 at 8:07 am to NatalbanyTigerFan
yeah, no thanks.
Posted on 8/1/24 at 8:14 am to NatalbanyTigerFan
Ca kho to(LINK /), a vietnamese braised catfish dish, the skin is left on. It is our most popular fish dish.
Posted on 8/1/24 at 9:11 am to papz
That sounds fantastic. Going to have to try my hand at making that.
Posted on 8/1/24 at 9:25 am to NatalbanyTigerFan
Never crossed my mind.
I have heard of people eating the deep fried tail fin on bream before, they it's like eating a potato chip. I haven't gone there yet either.
I have heard of people eating the deep fried tail fin on bream before, they it's like eating a potato chip. I haven't gone there yet either.
Posted on 8/1/24 at 9:28 am to NatalbanyTigerFan
Honestly, that looked pretty disgusting to me, and no, I've NEVER eaten catfish with the skin on it.
Hell, I even take the stomach lining off the belly meat that I save if the catfish is big enough.
I almost always slice the filets about 1/4 in. thick on the diagonal starting at the front of the filet, dredge, batter and fry them. I've also made courttbouilon a few times but don't like it as much as when using a nice redfish.
Hell, I even take the stomach lining off the belly meat that I save if the catfish is big enough.
I almost always slice the filets about 1/4 in. thick on the diagonal starting at the front of the filet, dredge, batter and fry them. I've also made courttbouilon a few times but don't like it as much as when using a nice redfish.
Posted on 8/1/24 at 10:25 am to WonderWartHawg
quote:
I have heard of people eating the deep fried tail fin on bream before, they it's like eating a potato chip. I haven't gone there yet either.
Fins that are not thick are delicious crispy morsels. I love them on whole fried catfish. Usually, when we have fried bream, it has the skin on. Never been an issue, but I don't believe I've eaten fried catfish skin before. The skin is usually off when I've had them fried whole.
Posted on 8/1/24 at 12:15 pm to papz
quote:
Ca kho to(LINK /), a vietnamese braised catfish dish, the skin is left on. It is our most popular fish dish.
Add a bowl of canh chua(sour soup) and that makes a perfect meal!
Posted on 8/1/24 at 4:59 pm to NatalbanyTigerFan
quote:
You ever eat the skin on your catfish?
Posted on 8/2/24 at 2:20 am to Gris Gris
quote:
Fins that are not thick are delicious crispy morsels.
We used to clean/head and fry tiny bream and eat them whole, bones and all. When they are small enough, the bones are not an issue.
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