re: Besides frying, what are some good catfish recipes???

Marinate it in worcestershire, lemons (LOTS), and onions. Throw them on the grill and continue pouring your marinade over them. Don't screw with it on the grill, maybe flip it over twice at the max. Then serve.

quote:

---

- Cut open a bell pepper and take out the membranes/seeds
- "Line" the pepper with a filet of fish
- Fill the rest with whatever...dirty rice/rice dressing, roasted vegetables, risotto, whatever.
- Top with buttered breadcrumbs, bake for 45 min or so at 375.

---

Very interesting..........

Thanks. I tried that years ago and it was great and then I forgot about it until your post.

Coat it in ground or chopped pecans and bake it.

Fish Courtboullion


· 4-5 pounds catfish or redfish, filets
· 1 cup vegetable oil
· 1 cup flour
· 2 onions, diced
· 2 cup celery, diced
· 2 cup bell pepper, diced
· 1/4 cup garlic, minced
· 2 bay leaves
· 2 (16-ounce) can diced tomatoes in liquid
· 1 4 oz can tomato paste
· 1 cup red wine
· 1-1/2 quarts fish stock, seafood stock or water
· 1/4 cup Worcestershire sauce
· 1/2 cup green onions, sliced
· 1/4 cup parsley, chopped
· 1 tsp salt
· Black pepper
· Red Pepper
· Tabasco
· 1 lemon juiced

If you are lucky enough to have the bones of the fish, you should make a stock by boiling the fish bones with 1-2 quarts of water, 1 diced onion, 1 bay leaf and a few black peppercorns. Simmer the fish stock for 30 minutes, strain and use it in place of water
Make a dark brown roux then add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted. Add tomatoes and tomato paste and blend well into the roux mixture.
Add stock and Worcestershire. Bring to a boil then reduce to simmer and cook for 30 minutes
Adding bay leaves, Tabasco and seasoning as needed.
Add Wine Green Onions, Parsley and Lemon juice, Add more water or stock if necessary.
Carefully add the fish filets, being careful not to break the fish. Cook 10 minutes or until fish is done, adjust seasonings if necessary. Turn off the fire and let sit covered for 5 minutes. Serve over rice.

quote:

---

YOU SIR, are MISTAKEN! MAYBE when Spahr's wasn't open after the fire theirs was best, but not even close IMO.

---

We used to hit Frank's on the way home from G.I. on Sundays and to tell you the truth, I never had one from Spahrs. You sound like a "local" and I believe you Sir...........