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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.
 
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I can't take credit it was a take and bake deep dish from Giardanos. But I got to wondering is deep dish just a midwest/chicago thing or do you guys have it in other parts of the country?

Pretty much chi town. Folks might try to copy it but it doesn’t hold up. From north central IN with lots of friends from Chicago. Regional food with copycats.
 

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