deep fried catfish

[slabmaster]

for catfish use what you got. i like channels about 1and a half to 2 lbs.clean fish and wash with fresh cold water. place fillet in a bowl of butter milk and soak over mite in the frige. remove fish from bowl rinse with cold water. sperad fillets out on wax paper . salt and pepper to taste. sprinkle 4or 5 drops of louisiana hot sauce on 1 side of the fillets . roll in cornmeal . "RELEASE" in hot grease. remove fish from deep frier about 1 minute after they float to top . serve with home style french fries. cole slaw . sweet purple onion and ice tea.

[Hoot]

IRON SKILLET FRYED CATFISH
THINGS YOU WILL NEED: 9" IRON SKILLET, VEGIE OIL, CRACKERS, EGGS, MILK, ROLLING PIN,AND CATFISH.
PLACE CRACKERS ON TABLE OR CHOPPING BLOCK, ROLL WITH ROLLING PIN TILL THEY ARE A FINE DUST, USE THE WHOLE BOXS OF CRACKERS. MARE SURE THAT YOUR FISH IS FREE OF THE RED MEAT, CUT INTO NUGGED SIZE. IN A SMALL BOWL, BREAK ABOUT 3 EGGS, AND ADD 1/2 CUP OF MILK, BEAT TOGETHER. SEASON TOO TASTE.( I USE GARLIC POWDER AND LEMON PEPPER) YOU CAN PUT IT IN THE EGG MIXTURE AND THE CRACKER CRUMBS. DUNK THE FISH IN THE EGG, THEN ROLL IT IN THE CRACKER CRUMBS.( I LAY MY READY PEICES ON A PLATE, TILL THE PLATE IS FULL, IT ALSO ALLOWES THE OIL TO GET HOT) DROP THE PEICES INTO THE HOT OIL, AND COOK TILL GOLDEN BROWN ON BOTH SIDES. SERVE WITH FRTED TATERS AND ONIONS. SINKER SAYS THIS IS SOME GOOD EATS. ;D





DUNK THE PICES OF FISH IN THE EGG, THEN ROLL IN THE CRACKER CR

[slabmaster]

thanks hoot im gonna try it

[Sinker]

Ya won't be sorry. I tellya that woman fries such good catfish, Id keep'er even if she took ta chasin cars! By the way, we never salt fish til it's on th plate. I really think that's a big part of why we like the bigguns as much as the little'uns! Just that little dab of salt in the crackers goes a long way.

[slabmaster]

so tell me hoot how big do you cut your chunks of fish would you say 2inx2in sq. or smaller?

[Hoot]

SLABMASTER, ONCE SINKER HAS FILLET THE BIG CATFISH, I TAKE THE RED MEAT OFF, AND I MAKE MY CHUNKS OF FISH, ABOUT 1/2" TO 1" PEICES, BUT I RECON IF YOU WANT TO WAIT LONGER TA EAT, YOU COULD MAKE THEM 2"x 2" CHUNKS, THEY JUST TAKE LONGER TA COOK. ;D SINKER ANR I LIKE THE SMALLER CHUNKS, CAUSE THEY ARE GOLDEN BROWN, WHERE THE LARGER CHUNKS WOULD BE MORE CRISPIE. IT'S YOUR FISH, IFIN YOU LIKE IT CRISPIE, THE LARGER CHUNKS ARE THE WAY TA GO, BUT THE SMALLER CHUNKS ARE GOLDEN BROWN, AND MELT IN YOUR MOUTH.

[Sinker]

Just ta be sure there ain't no misunderstanding, by 2x2 Hoot means a 2" cube. The way we do it is to cut the fillet about 1/2" thick from top to bottom of the fillets. Of course in removing the mud-line all fillets are already separated lengthways.
Furthermore, I feel I should issue an official disclaimer here. This is gooood vittles! An if ya overeat an bust a gut, don't blame Hoot!