Text 27445, 114 rader
Skriven 2015-05-26 05:58:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Re: catfish
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> The only bullheads I have ever caught were less than 8 inches long, and
 DS> probably only about 8 ounces.  After I skinned them, I had to filet
 DS> them so that Gail could eat them without the bones.

 DD> Been my experience that catfish flesh strips easily from the skeleton
 DD> without bringing bones with it. IIRC there are no "pin bones" as found
 DD> in salmon, etc. At least I have never found any. How old was Gail when
 DD> she got the fish bone stuck - leading to her total preference of
 DD> filets?

 DS> We are not really sure -- just that it was well before we got together.
 DS> She actually is getting a bit better about it and can eat around them
 DS> if she sees them on the plate.

Generally an aversion like that is formed *very* early in life from unfortunate
experience. Or, from very bad experience later in life - such as my brother's
Vietnam war souvenir, an aversion to rice.

Good, though, that she's overcoming that problem.
 
 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: DOWN EAST FISH HASH
 DS>  Categories: Seafood
 DS>       Yield: 3 Servings

 DS>       1 sm Onion, diced
 DS>       2 tb Oil
 DS>       2 c  Diced cooked potatoes
 DS>       2 c  Flaked cooked fish
 DS>       2    Hard boiled eggs, diced

If I am doing hash I usually have my eggs fried or basted and on the side.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fried Catfish
 Categories: Seafood, Dairy, Chilies, Citrus
      Yield: 5 servings

      2 c  Buttermilk
      1 ts Hot sauce
      2 c  Cornmeal
      4 ts Salt
      2 ts Fine ground pepper
      2 ts Granulated garlic
      1 ts Cayenne pepper
      4    (6 to 8 oz) catfish filets;
           - halved lengthwise along
           - natural seam
      2 qt Oil
           Lemon wedges

  Set wire rack in rimmed baking sheet and line half of rack
  with triple layer of paper towels. Whisk buttermilk and
  hot sauce together in shallow dish. Process 1 cup cornmeal
  in spice grinder to fine powder, 30 to 45 seconds. Whisk
  salt, pepper, granulated garlic, cayenne, remaining 1 cup
  cornmeal, and ground cornmeal together in second shallow
  dish.

  Pat fish dry with paper towels. Working with 1 piece of
  fish at a time, dip fish in buttermilk mixture, letting
  excess drip back into dish. Dredge fish in cornmeal
  mixture, shaking off excess, and transfer to large plate.
  
  Add oil to large Dutch oven until it measures about 1 1/2"
  deep and heat over medium-high heat to 350++F/175++C.
  
  Working with 4 pieces of fish at a time, add fish to hot
  oil. Adjust burner, if necessary, to maintain oil
  temperature between 325++F/163++C and 350++F/175++C. Fry fish
  until golden brown and crispy, about 5 minutes. Transfer
  fish to paper towel-lined side of prepared rack and let
  drain for 1 minute, then move to unlined side of rack.
  Return oil to 350++F/175++C and repeat with remaining fish.

  Serve with lemon wedges.

  Serves 4 to 6 

  TEST KITCHEN TECHNIQUE: For a crunchy, not gritty,
  cornmeal crust on this delta delicacy, we found that
  processing half of the cornmeal to a fine powder in a
  spice grinder gave the fried fish just the right texture.
  Along with salt and pepper, cayenne and granulated garlic
  season our cornmeal coating. A dip in hot sauce-laced
  buttermilk helps the coating adhere and seasons the fish
  even deeper. To maximize the crunchy exterior, we halve
  the filets to make catfish "tenders," and after only a
  few minutes in hot oil, they emerge crisp and golden
  brown.

  HALVING CATFISH: Before coating and frying the catfish,
  we cut the filets in half lengthwise along their natural
  seams. Why? It's easier to manage the smaller pieces when
  frying, the strips cook faster and more evenly, and we get
  a better ratio of crunchy crust to flesh on every piece.

  From Cook's Country | April/May 2014

  Recipe from: http://www.cookscountry.com

  Uncle Dirty Dave's Archives

MMMMM

... If the family skeleton must remain, make it dance.
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