- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Best way to cook a 25lb blue cat?
Posted on 3/30/22 at 8:00 pm to REB BEER
Posted on 3/30/22 at 8:00 pm to REB BEER
quote:
If you want to fry it, take a filet and hold down pretty firm with the palm of your left hand, take a very sharp filet knife and cut pieces off at a slanted angle with a downward slice going kind of under the palm of the left hand so that each piece if about the same thickness. Maybe 1/4"-1/2" would be good. You should get a shite load of pieces off a 25# cat.
Mix those with a mustard and La hot sauce mixture, then shake in fish fry of your choice and fry at 350 until they float.
this...when prepared that way they're good as fresh verret market cats...
1
Posted on 3/30/22 at 8:16 pm to farad
Thanks,
I will do the thin slice and fry.
Coo-be-on is way above my skill level in cooking
I will do the thin slice and fry.
Coo-be-on is way above my skill level in cooking
Posted on 3/30/22 at 8:21 pm to DownshiftAndFloorIt
Courtbouillon
Posted on 3/30/22 at 9:18 pm to Guntoter1
quote:
Coo-be-on is way above my skill level in cooking
You can't cook it like mawmaw, ill garuntee you that. You oughta try it though. Aint but one way to learn.
Posted on 3/30/22 at 9:56 pm to ecb
quote:
I would add the step of soaking the filets in milk and hot sauce before frying
Or buttermilk/hot sauce, mustard/hot sauce, just a matter of personal preference.
Posted on 3/31/22 at 9:38 am to Guntoter1
Boil it and give it to the dogs.
Posted on 3/31/22 at 10:41 am to Guntoter1
Reverse sear 
Posted on 3/31/22 at 11:42 am to Guntoter1
Like others have said, get rid of the damn bloodline. I had a 50# bluecat that we kept pretty much all of the “filet”. Tried to blacken parts including the bloodline and I had to end up throwing it away. Nasty.
Posted on 3/31/22 at 12:22 pm to tiggerfan02 2021
I like the mustard-hot sauce-lemon juice- milk concoction on the side of the zatarains mardi gras box as the wet dip, then into the dry mix, then into 360 peanut oil.
The acid in the mustard and lemon juice makes the milk thicken up like a custard if you make it an hour ahead of time and put in fridge. It results in super crunchy fried fish and is the best I ever had.
The acid in the mustard and lemon juice makes the milk thicken up like a custard if you make it an hour ahead of time and put in fridge. It results in super crunchy fried fish and is the best I ever had.
Posted on 3/31/22 at 1:46 pm to deeprig9
quote:
The acid in the mustard and lemon juice makes the milk thicken up like a custard if you make it an hour ahead of time and put in fridge
Works work really good for making that thick batter is just a can of regular beer, no milk. That will make a thick batter. I use it for onion rings and they come out awesome.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News