Mikeldean Loc: North Augusta SC

Need a good catfish recipe.

Was gifted small channel cat filets. Posting for SC crew only. Mostly b/c I dont want to be buried in everyones great grandmothers family recipe

Thanks to all

J in Cleveland Loc: Cleveland, Ohio

Well if someone from South Carolina doesn’t respond and you want an Ohio recipe. I make walleye, perch, crappie, gills, and cats for the family. Kids like it all but love the cats. If it helps my sister and her husband are both Gamecocks 😂

Tight lines
J

Mikeldean Loc: North Augusta SC

Not sure the Gamecock link is a winner I'm Pacific Northwest born and bred. GO HUSKIES!

Didnt want to come off as snooty, but will take it if you're willing to share. Appreciate it J

J in Cleveland Loc: Cleveland, Ohio

I was just messing with you. I’m a Buckeye no love for Michigan so GO HUSKIES!

Recipe is pretty simple. I like to soak the fillets in butter milk overnight. This eliminates that mud taste cats sometimes have. Depends on where they are caught. Then I coat them in flour, dip in egg wash usually add a little regular milk to the egg wash to thin it out a bit. Then I bread with a 50/50 ratio of regular and panko bread crumbs. I season the breadcrumbs with some Old Bay and garlic powder. Fry for 3 min per side. Pat the oil off the fried fillet and hit with a little salt when still hot.

Made me hungry for fish just writing it down. Pulling some crappie I caught at the Meet and Greet out of the freezer now. No catfish left in my stockpile.

Tight lines
J

Mikeldean Loc: North Augusta SC

Oldest son is a Michigan fan. No idea how I failed so completely in his raising.
Thanks for the recipe, will give it a shot.

J in Cleveland Loc: Cleveland, Ohio

😂🤣😂👍🏻

kandydisbar Loc: West Orange, NJ

sounds yummy!

bapabear Loc: Blaine, Washington

I do almost the same thing, but the only seasoning I use is salt and pepper. You can never oversalt fish (never say never) but you get the point. I cook in 3/8 inch canola oil at about 350 degree or when the oil is hot enough for a piece of panko to sizzle. I cook each side to golden brown which takes just a few minutes. Be careful as the fish can go from golden brown to very dark brown in less than a minute. I have never had the fish undercooked if the batter is golden brown. Note 1: I cut my fish into 2x4x1/2 inch pieces so that everything cooks evenly. Note 2: I have eaten a lot of different fish. I have never had a fish that was not good cooked as you described with the exception of large Pacific great sculpin (staghorn and irish lord are great) and common carp. I tried both with negative results to this point.
Thanks for your post. I will have to try the different seasonings.