Lobster tonight!!!!!

[fightingquaker13]

Fried ?
Once you've had Baked stuffed Haddock, or Scallops, you will understand my lack of respect for you.
Fried is the crap they serve at the AYCE places.
Of course I suppose it does cover that muddy warm water taste.
Might as well eat suckers, or Catfish.
Oh, wait, you do eat catfish . 

As often as possible! When I was a kid there used to be a great commercial catfish fishery before the Corpse (not a misspelling) of Engineers fuzzed up Lake Okeechobee. You coud get six inch long catfish fried whole and eat them bones and all. Now its just farm raised crap. Its the difference between tomatos from the super market and heirloom ones you grew yourself. I'm not much of a catfisherman, but every so often I'll go out and catch some, and when I do? Bet your ass they're fried!
FQ13

[PegLeg45]

Catfish fillets...... deep southern-fried......mmmmmmm  

*If you want to get the "muddy fish" taste out of fresh warm-water fish, put them in a live-well or ice chest with cool/cold water. Keep them cold until ready to eat (the longer, the better if they are still alive). Also remove the skin from fish like bass and trout, just like catfish. Some folks add malt vinegar to the water in small amounts. You can also soak cleaned fish in ice water until it "bleeds out" like venison and the meat isn't quite as red tinted.

Lemon juice, salt, pepper and a good toss in a mix of flour and cornmeal and into the fryer........ talk about "slap-a-democrat-good".....  

*My grandpappy used to soak 'em in Sprite or 7UP for about an hour before frying......said it was the only thing Sprite was good fer.

[fightingquaker13]

Catfish fillets...... deep southern-fried......mmmmmmm  

*If you want to get the "muddy fish" taste out of fresh warm-water fish, put them in a live-well or ice chest with cool/cold water. Keep them cold until ready to eat (the longer, the better if they are still alive). Also remove the skin from fish like bass and trout, just like catfish. Some folks add malt vinegar to the water in small amounts. You can also soak cleaned fish in ice water until it "bleeds out" like venison and the meat isn't quite as red tinted.

Lemon juice, salt, pepper and a good toss in a mix of flour and cornmeal and into the fryer........ talk about "slap-a-democrat-good".....  

*My grandpappy used to soak 'em in Sprite or 7UP for about an hour before frying......said it was the only thing Sprite was good fer.

Uh, Peg, dittos to the above, but not too long ago we were all Democrats down here.
At least you know how how to cook your catfish. Me, I've actually started to get into Panko crumbs for frying. They don't absorb as much grease and stay crispy, but I do like a traditional beer batter as well. Don't forget the hush puupies either.
FQ13

[PegLeg45]

Uh, Peg, dittos to the above, but not too long ago we were all Democrats down here.
At least you know how how to cook your catfish. Me, I've actually started to get into Panko crumbs for frying. They don't absorb as much grease and stay crispy, but I do like a traditional beer batter as well. Don't forget the hush puupies either.
FQ13

Gotta have dem hush-puppies!!!!

A late aunt of mine had the best beer-batter catfish I have ever eaten.... pity I never got her to teach me before she passed away. I started cleaning fish in my grandmother's fish market when I still needed to stand on a wire milk crate to scale the mullet.

I like a 75-25 mix of vegetable oil to peanut oil........ makes good deep or shallow-pan frying. A lot of folks around here like to use harrow discs  on top of an outdoor burner as a wok-style frying pan. I've got one, but prefer cast iron deep cookers.


My parents are still registered Democrats.......they just woke up 30 years ago and started voting Republican.      

[tombogan03884]

Actually I've enjoyed catfish before.
 Fish is fish I eat about all of it but I've been staying away from all fried foods for years.

[Sponsor]

[Solus]

One of the best fish I can remember was at the Killiani Fest in Wurzburg, Germany.  

They dug a trench maybe a foot wide and as long as they needed it and filled it with coals.  They cleaned a mackerel, left it whole and put it on a 1/2" square, but pretty long spike tilted so it was over the coals...maybe 8" away at all points...heat up.  

Don't know how long it cooked, but when they thought it was ready to serve, they wrapped it in newsprint and handed it to you.

Now this fest was staffed by the same crowd that does the Oktober Fest in Munich...with the same 2 liter mugs of beer....so maybe anything would have tasted good...

Beer tent opened at 12 noon and closed at midnight.  We were there for the 5 weekend days of the fest from opening to closing

http://www.festivalpig.com/kiliani-fest.html

[PegLeg45]

Actually I've enjoyed catfish before.
 Fish is fish I eat about all of it but I've been staying away from all fried foods for years.

Yeah, I'm trying to also..... got enough other problems. I've just never got into baked fish. Once in a while I gotta have a treat, though.
I know some folks who eat it deep fried at least once a week...... and need their cardiologist on speed dial.  

Here's a friend's harrow disc fryer:

[fightingquaker13]

Yeah, I'm trying to also..... got enough other problems. I've just never got into baked fish. Once in a while I gotta have a treat, though.
I know some folks who eat it deep fried at least once a week...... and need their cardiologist on speed dial.  

Here's a friend's harrow disc fryer:

Is that really true? I mean think about it. If you use something like canola oil with no fat and no cholestorol, how is that any worse for you than sauteeing or baking it? I mean there's nothing harmful in the oil itself, so what's the big bad?
FQ13

[PegLeg45]

Is that really true? I mean think about it. If you use something like canola oil with no fat and no cholestorol, how is that any worse for you than sauteeing or baking it? I mean there's nothing harmful in the oil itself, so what's the big bad?
FQ13

Actually I believe you are correct.... using the 'right' oil and it shouldn't be too bad in moderation.
The very best fried catfish (or anything else, for that matter) you will ever eat is fried in pure lard....... I save those time for when my doctor tells me that the blood is just flyin' through my arteries. Of course my great grandmother used lard for everything...from frying to biscuits to cake icing..... and she made it 97 years. 

[Timothy]

This displaced Michigan boy can appreciate the finer points in New England, Jersey, Delaware, Virgina, Carolina, Florida, Louisiana, Texas, California and most any other state that serves seafood!  I've spent time in damn near every state in the country.  Sometimes you just need some fried catfish, lake perch, walleye or just a simple bream or crappie, pan fried with butter, salt and pepper and a bit of breadcrumbs...it don't get much better!

What makes my mouth water?  The Deadliest Catch....King Crab or fresh abalone off the CA coast...heck, I've even had geoduck!