Pan-Fried Catfish

**Ted Logan** · 04-22-2010, 08:29 AM

I miss catfish. A lot. It's weird - Illinois folk will eat the blandest, most boring fish (Tilapia, for example), but they treat catfish like a junk fish. It's insane. I FINALLY found frozen catfish fillets the other day and snatched them up. Then I went to All Recipes and used this recipe minus the cayenne pepper. I'd never had it pan-fried before (we grew up with deep fried), but I think this was actually better.

Only one thing would make it even better - fresh fillets.

***BillSPrestonEsq*** · 04-22-2010, 08:56 AM

Quote:

Originally Posted by Ted Logan

I miss catfish. A lot. It's weird - Illinois folk will eat the blandest, most boring fish (Tilapia, for example), but they treat catfish like a junk fish. It's insane. I FINALLY found frozen catfish fillets the other day and snatched them up. Then I went to All Recipes and used this recipe minus the cayenne pepper. I'd never had it pan-fried before (we grew up with deep fried), but I think this was actually better.

Only one thing would make it even better - fresh fillets.

I cover mine with ~~cajun~~ creole spices

http://shop.tonychachere.com/seasonings-c-8030.html this stuff.

**Ted Logan** · 04-22-2010, 09:03 AM

My dad suggested I use the Zatarain's boxed seasoning, but he said it is more corn flour than corn meal, so I figured I could do one better and make my own. Next time I think I'll look at the Zatarain's box to see what they include.

**Rainer.** · 04-22-2010, 09:07 AM

Catfish is a popular Viet fish, too. We make 'em in clay pots...

***Art*** · 04-22-2010, 12:58 PM

I don't think I have ever had catfish. I have always wondered what it tastes like.

**scared2mosh** · 04-22-2010, 01:12 PM

Quote:

Originally Posted by Ted Logan

I miss catfish. A lot. It's weird - Illinois folk will eat the blandest, most boring fish (Tilapia, for example), but they treat catfish like a junk fish. It's insane. I FINALLY found frozen catfish fillets the other day and snatched them up. Then I went to All Recipes and used this recipe minus the cayenne pepper. I'd never had it pan-fried before (we grew up with deep fried), but I think this was actually better.

Only one thing would make it even better - fresh fillets.

People in MI are the same way. "It taste like a swap" is the normal line... I love it though.

**Ted Logan** · 04-22-2010, 01:48 PM

Quote:

Originally Posted by Art

I don't think I have ever had catfish. I have always wondered what it tastes like.

I know you have soul food places all over Cali. You can get catfish there.

***Art*** · 04-22-2010, 02:05 PM

Quote:

Originally Posted by Ted Logan

I know you have soul food places all over Cali. You can get catfish there.

Oh, I know there's places I can get it. Haha.

**Ted Logan** · 04-22-2010, 02:08 PM

When you do finally get around to it, make sure you go somewhere that they batter it with cornmeal. I had catfish in flour once - it was so disappointing.

The best was when we used to go to this place called Dukes that had big pictures of John Wayne everywhere (unauthorized use of his likeness, I'm sure), and they fried the fish in peanut oil. The whole place smelled like a vat of grease.

**Rainer.** · 04-22-2010, 05:34 PM

Quote:

Originally Posted by Art

Oh, I know there's places I can get it. Haha.

Go to a good authentic dinner-type (not pho) Viet place. Get the Ca Kho To.

It will not disappoint.

jthomas1600 · 04-22-2010, 05:44 PM

I have a real problem with most store bought and restaurant fish....it's farmed. Farmed fish = to many fish in not enough water filtering their own waste. Of course I just put that right out of my mind when the cat fish is served. I've had the privilege of eating cat fish cooked by some real coon asses. That's not really a derogatory term. People from deep in the bayou are proud of where they're from. And they know how to cook up a mess of cat fish and blue crabs. They know how to BBQ too.

roscoestring · 04-22-2010, 06:18 PM

Our local buffet restaurant gets its catfish fresh from the local fish market. The owner of the fish market occasionally gets his catfish from local fishermen. Don't get no better than that.

?Georgia!

Ax · 04-22-2010, 07:18 PM

I catch my own catfish. We have a big fish fry once a year where we and about 20 of us eat about 15 BIG catfish (yes that is WAY more than enough as some of those fish are 8 and 9 lbs, God I love Altoona Lake). Sometimes more if they're medium size but I throw anything back that doesn't weigh at least 4lbs...

Anyways... here's our recipe and we DO pan fry it!

3 Parts Corn Meal, 1 Part Flour (as needed... you just make enough to dunk it in)

Mix in salt and pepper to taste. We have used paprika and cayenne pepper before but you lose a lot of that flavor when you fry it... same a bit of onion powder maybe... but really, it's good with just salt and pepper...

Dip your filet in buttermilk, get it good and covered...

Dredge the filet in the dry mixture.

Now fry that bad boy in a BUTTERED up pan.

**Ted Logan** · 04-23-2010, 08:16 AM

Ax, that sounds awesome. I am thinking pan-fried might be superior, which blows my mind. So you don't use oil at all? Just butter?

roscoestring, I don't mind farm-raised. To me, the big deal is that I grew up with fresh fish, and I can only get frozen here.

Ax · 04-23-2010, 08:28 AM

Quote:

Originally Posted by Ted Logan

Ax, that sounds awesome. I am thinking pan-fried might be superior, which blows my mind. So you don't use oil at all? Just butter?

roscoestring, I don't mind farm-raised. To me, the big deal is that I grew up with fresh fish, and I can only get frozen here.

Usually... But it takes a TON of butter... And it's almost guaranteed to clog your arteries... It's easier to use oil, butter you have a better chance of burning it... I may experiment with mixing butter and oil this summer's fish fry... that way you get a more buttery taste, but with the ease of oil.

We've had fish nights with trout too... but those you grill and you need the opposite amounts... 10 of us eat about 20 fish... I have a recipe for that also.