Thin cut fried catfish

quote:

---

cut the fish horizontally away from you and you'll get thin pieces. It's how I prefer my fish as well.

---

I pretty much catch my own catfish and I'll filet them to freeze by whole side filets. When it's time to fry them, I'll lay them on the cutting board and cut thin filets on the diagonal off each whole filet.

They fry quick and consistent that way.

Middendorfs in Manshac used to sell their think cut filets by the case. I've purchased a few over the years, but not sure if they still do this.

Will this work for speckled trout? Thinking about taking some out of the freezer for the LSU game. My wife likes more batter, this seems like a good solution

quote:

---

Was thinking of frying some catfish this wknd and I prefer smaller, thin, crispy fried filets rather than whole filets… is there somewhere that sells them already cut thin or should i just buy some whole filets and try to cut them down ?

---

I would do it myself, I like long skinny pieces fried crispy. I also like my catfish trimmed of any and all crap like silver skin or yellowed flesh. So trimming it out myself is something I have already done. And it is also a time that I do not use mustard prior, I like the thinnest coating possible on my catfish.

quote:

---

It works for speckled trout, redfish, bass. I've done this to many thick filets that I wanted to fry.

---

The only way my kids will really eat white fish is fried, so I will on occasion cut up any gulf reef fish thin like this. Snapper, grouper, Jacks, etc. I try to use things like mingo and porgies first, but it doesn't always work out.