Never tried catfish so I was wondering the best recipe to try is
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Never tried catfish so I was wondering the best recipe to try is
The stock answer is Cajun seasoning in a frying pan...but I found a Club House mix called "Lemon and Herbs" in the spice isle that really works great with on Catfish.
The recipe is on the label (pull back) ...
http://www.clubhouse.ca/en/products/...1-089cb58451a3
Do you have any recommendations to size? Like how big is the biggest to cook? I like bass but I find that anything over like 3.5 pounds gets a bit too fishy, I haven't tried catfish but heard its good so I want my first experience to be a good one lolQuote:
Originally Posted by MikePal
This time of the year you won't find fresh Catfish, so what you'll get are fillets at the fish counter in the grocery store. Most places offer pre-seasoned Cajun fillets (1-2 per person/meal)...just pan fry them.
The fresh spring Catfish won't range much over a pound...if that...it's normally a small fish...takes 3-5 to make a meal.
Alright thanks maybe I will pick some up to try I know the zehrs in town has them thanks for the tipQuote:
Originally Posted by MikePal
I made a thread a few months back about this vary thing. I can find the thread and post the link if you like. I also think there are a few others around on this vary thing. Been a while since I've been able to get out for cat fish ( or any fish ). But you probably wont catch any around this time a year. But when I was out last time for them I was keeping the bigger ones like MikePal said the don't get big and take a lot to feed you. They are vary tasty and super fun to catch:thumbup:
Sure if you can find your post that would be great if not no worries thanksQuote:
Originally Posted by greatrack
I'm surprised that a guy who's name is 'fishingismylife' and who lives that close to Dunnville and the Grand River hasn't been catfishing....some of the best in the province out that way.
I quess I should mention, being as your out that way, you have access to some great Channel Cats fishing, which can easily hit the 20lb mark.....I tend to think in terms of eastern Ont were Channel Cats aren't common..we only get small Catfish here :)
I do fish the grand river a lot but there is no way I'm eating anything out of that river, I just catch and release at the grand, always a good time, I have never actually set out to fish specifically for catfish, I have caught some but most are real small and not worth keeping..I have always heard that dunville has great catfish but haven't made it out there yet, most of my free time is spent hunting and shooting now.Quote:
Originally Posted by MikePal
ok im sort of lost here...... why wouldnt you eat anything out of the grand? people eat trout bass and walleye from there all the time!Quote:
Originally Posted by Fishingismylife
Here is the thread I started:goodstuff:
http://www.oodmag.com/community/show...to-eat-catfish
one of the biggest recommendation I was told to try was blackend catfish ( have yet to try ). Next time I get some I am going to try a few of the recipes. I personally just use a cajun fish crisp or what ever fish crisp I have at the time. And I soak the fish for a night in water and squeeze an orange and lemon in the water. Some times I also use milk to soak them:thumbup:
Fish Crisp has some new flavours and I think one is a Cajun. Catfish deep fries nicely.
Gonna have to look into that. I love fish crispQuote:
Originally Posted by Jigman
Most of the fish I catch out of the grand stink and I'm not about to eat something stinky hahaQuote:
Originally Posted by pikeattack
are you fishing above or below the dam? ive never caught a smelly fish in the grand other then carp.
We just take all the undesirable flesh off and cut into pcs and cook like walleye in a flour pepper cajun mixture fryin pan olive oil. Super eating butjust spring fish outa the Thames.
I like my grand kitties baked, get yer hands on the smaller fellas.
Cut length wise sections (after having washed / gutted the fish thoroughly)
Fill the belly cavity with w.e herbs / spices you like.
Rub the same into the slices you made in the flesh earlier.
Bake !
Peel of skin - let fish hit palate and melt in yer mouth
YUM !
found a small lake up north full of them, some look to be 20" but lots of small ones, caught a few last weekend but let them all go, going to actually target them next time. heard Blueberries where a good bait to use. but think they'll bite on anything.
I cooked one up three weeks ago, 2.5lbs of fillet, with lots of spices and the GF and I could still taste the mud but the kids loved it.
So, if you are use to eat mostly walleye and perch and know your fish you are going to be disappointed...
Skining catfish has a technique all it own. Youtube it, I nail head to a tree, run the fillet knife from front fin, across top of head to other front fin. peel up an edge on each side of head, then two 8" lineman pliers and pull down equally on both sides. After fillet out back straps. Boneless goodness in pan.
My two year quest is to catch a Ling in the winter.
that's the way I do it just with a razer blade and a visegrip ..I cook them in fishcrisp and the thing with catfish is I just cook them a little bit longer then I would a perch or eye fillet ,,very good eating .we get are cats down at the clay banks in burwell ,,10lbs to 18lbs is the biggest I have got ,,all eat great ,,DutchQuote:
Originally Posted by line052