Plate ‘em up

I usually make a couple trips a year for channels and blues. Going to be catfishing season here soon and I need to try pan frying/blackening some. I always just deep fry them in grandma's Erie skillet.

I filleted some like a salmon - left the skin on
seasoned meat side and cooked on the grill skin down till done
spatula between skin and meat worked perfectly
tasty as all get out

when I told the fellows I fished with that recipe, they looked at me like I was crazy - said "catfish is for frying"

some people just don't like change
 
I filleted some like a salmon - left the skin on
seasoned meat side and cooked on the grill skin down till done
spatula between skin and meat worked perfectly
tasty as all get out

when I told the fellows I fished with that recipe, they looked at me like I was crazy - said "catfish is for frying"

some people just don't like change
I eat it blackened quite often. Very good so long as you start with good catfish.
I like it blackened topped with crawfish or shrimp Étouffée or cream sauce over white rice. I do love fried catfish and some slaw.
 
GOHUNT - Filter and find hunts like never before

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