Text 12775, 73 rader
Skriven 2007-03-08 20:04:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BADMAAAAAAN 123 70302
=============================
 Hi, Glen,

 GJ> With all this talk about the evil flavour and texture of catfish, it
 GJ> seems that yours all come from fresh water.  I have on occasions eaten
 GJ> catfish in the Philippines, and found it not great, but at least good.
 GJ> There, it comes from salt, or at least brackish water, and is poached
 GJ> in coconut cream and with whole lemon grass leaves added while
 GJ> cooking, then removed from the dish before serving.

 You might have an idea there. I don't have much
 experience with catfish (in spite of growing up
 in Alabama where it is esteemed and made a
 specialty in some restaurants). But as a kid I
 vacationed with my family on the Gulf Coast near
 Mobile, and we fished in waterways connecting to
 the saltwater, so at least brackish, and with
 nice clean sand bottoms, and caught channel cats
 among a few other things (crabs and croakers). Mom
 fried those up simply and they were pretty good as
 I remember, sorta chickenish, but much wetter!
 I don't remember much about the croakers except the
 noise they made from the bucket, but I read later
 they are supposed to be very tasty but very bony
 so are not appreciated by many (Gail Shipp would
 run screaming!)


 DS> brother and I came home with a stringer full of bullheads and
 DS> released them in the bathtub. [g]
 DS> "Of course I do!  You goddamn kids," she replied. LOL

 GJ> What's a "stringer"?

 Could just be a rope with a big enough thingy
 on the end that you could slide through the gill
 slit and out the mouth of your fish without the
 thingy letting the end get through the gill slit,
 so you could leave your caught fish on the rope
 in the cool, fresh water you caught them from until
 it's time to go home. It keeps them alive and
 fresh longer than tossing them in a bucket of
 warming and deoxygenated water. My family had
 fancier ones which were chains with several loops
 hanging off that worked more like a safety-pin.


MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Southern Fried Catfish
 Categories: Fish
      Yield: 4 Servings

      2 lb Catfish fillets
    3/4 c  Corn meal
    1/8 t  Pepper
    1/2    Lemon
      1 t  Salt
           Oil for frying

  Rub fillets with cut lemon on both sides. Roll in mixture of corn
  meal and seasonings. Pour 1/8 inch oil in large skillet and place
  over medium heat. Fry fillets until brown and crisp on both sides,
  about 8 minutes overall.

  Spice up with Tabasco sauce sprinkled on with the lemon, if desired.

  From Gold Star Seafood handout. Typed for you by Joan MacDiarmid.

MMMMM
 Joan MacDiarmid
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