Text 27582, 70 rader
Skriven 2015-05-30 10:21:36 av Dave Drum (1:261/38.0)
  Kommentar till text 27552 av Jim Weller (1:123/140)
Ärende: catfish
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I have caught bullheads (yellow bellies/mud cats) up to 20#

 JW> Typo? 2 pounds? 20 ounces? 20 inches?

 DD> Sorry, the "hash tag" is an old, back-in-the-day shorthand for pounds.

 JW> Yeah, I know; I'm old too. [g]

 DD> And a 20 lb yellow-belly, while large, is by no means a record. Not
 DD> even close. The US record is 91.5 lb (41.5 kg). The Illinois record is
 DD> 48.4 lb (21.95 kilos).

 JW> As common and regional names are murky I did some research. It turns
 JW> out that two very different catfish are nicknamed yellow belly, the
 JW> very large flathead catfish you speak of and the small yellow
 JW> bullhead we Canadians call a mudpout.

Mudpout = brown bullhead catfish (Ameiurus nebulosus).  Yellow Belly Catfish =
Yellow bullhead (Ameiurus natalis) and the Flathead catfish = motley, yellow
cat, opelousas, bashaw, or shovelhead cat (Pylodictis olivaris). Just to toss
some (more) s#!+ in the game.  Bv)=

I don't try to keep track of which is which. If I catch 'em I eat 'em.

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

      Title: Blue Catfish In Blue Corn Jalapeno Crumb Coating
 Categories: Seafood, Chilies, Breads, Salsa, Citrus
      Yield: 4 Servings

  1 1/2 lb Blue catfish filets
    3/4 c  Blue cornmeal
      1 lg Jalapeno; fine minced
      2 cl Garlic; fine minced
    1/2 ts Salt
           Oil or lard for frying
           Salsa
           Lemon or lime wedges

  The blue cornmeal gives a rich flavor to the spicy, garlic
  coating for fried catfish. Serve with an accompaniment of
  salsa and lemon or lime wedges.

  Rinse and pat the catfish filets almost dry, leaving enough
  moisture on each for the meal mixture to stick. Combine
  cornmeal, chile, garlic, and salt in a shallow bowl.

  Heat about 1 inch of oil in a large skillet over medium-high
  heat. Dip each filet into the meal mixture, then place in
  hot oil, turning when browned. Fry until other side is
  browned and fish just begins to flake when pierced with a
  fork. Serve with salsa and lemon or lime wedges.

  Yield: 4 servings

  Recipe Source: Jane Butel's Southwestern Kitchen by Jane
  Butel (HP Books)

  From: http://homecooking.about.com

  Uncle Dirty Dave's Archives

MMMMM

... Human beings do not eat nutrients, they eat food.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)