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Thread: Catfish

  1. #21
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    Well shit. Looks like Peepaw coded all his secret recipes to look like 9th grade chemistry. Unless he really marinates with drano.

  2. #22
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    Quote Originally Posted by Sportin' Woodies View Post
    Well shit. Looks like Peepaw coded all his secret recipes to look like 9th grade chemistry. Unless he really marinates with drano.
    I figured it would say start with two Asian hookers and a line of cocaine
    Last edited by Duck cutter; 02-09-2018 at 08:59 AM.
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  3. #23
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    Quote Originally Posted by SCWOODROW View Post
    I soak mine in buttermilk and Texas Pete. Mix it till it looks like Pepto. Then batter with House Autry medium hot. My turkey nuggets get the indentical treatment. No complaints for years.
    This man knows whats up......

  4. #24
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    Them ole Cajuns call em Sac-A-Laits, and when I asked huh, the hell is that. His simple reply was "ole milk fish" man!
    "run and gun guide service"

  5. #25
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    If I have a mess of speckled trout (which IMO are no good once frozen), I will put the filets in buttermilk or whole milk near the end of the week to prolong the shelf life.

    One of you Cajuns on here please tell me how you are successful in freezing trout in a manner that does not render the flesh mushy.
    DILLIGAF

  6. #26
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    First; why would anyone give a shit how another person cooks their catfish?
    Second; sockolet are crappie, or a weld fitting that taps a branch line into a main.

  7. #27
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    Quote Originally Posted by Baggy View Post
    First; why would anyone give a shit how another person cooks their catfish?
    Second; sockolet are crappie, or a weld fitting that taps a branch line into a main.
    The weld fitting sockolet is a piece of shit.

    A coupling and competent welder is your answer here.

    But, I digress. I never put milk on my fish. That sounds dumb.
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  8. #28
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    Don't soak in milk but will dip in milk if someone wants a thicker batter. I don't particularly care for Texas Pete cooked into the batter. I will put a few shakes of Zattarain's or Slap Yo Mama in it though. Texas Pete goes on top when I am ready to eat.

    Will soak some deer cube steak in buttermilk though...Cooked many for people that don't eat deer meat and watched them eat it all and tell me how much better it was than my deer.

  9. #29
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    So... is socket weld piping a shitty system ?

  10. #30
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    Why do y'all geniac engineers spec sockolets, as opposed to FS couplings? Serious question.

  11. #31
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    Quote Originally Posted by SCWOODROW View Post
    I soak mine in buttermilk and Texas Pete. Mix it till it looks like Pepto. Then batter with House Autry medium hot. My turkey nuggets get the indentical treatment. No complaints for years.
    Stop eating carp


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  12. #32
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    I'll use buttermilk when I fry chicken.. Fish that's all breaded up makes feel like I'm a Yankee a Long John Silver's or something. Not that I've eaten a Long John Silver's, it's probably cod or some s***.

  13. #33
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    But I rarely eat catfish, and most of the time it's in a stew. If I'm frying bream they're day of or one day out of the cooler. There's enough water and slime on them already enough to hold a crust.

  14. #34
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    What's the best buttermilk?
    you aint did a dawg gon thang until ya STAND UP IN IT!- Theodis Ealey


    Quote Originally Posted by Rebel Yell View Post
    The older I get, the more anal retentive I get.

  15. #35
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    Quote Originally Posted by Hogg View Post
    If I have a mess of speckled trout (which IMO are no good once frozen), I will put the filets in buttermilk or whole milk near the end of the week to prolong the shelf life.

    One of you Cajuns on here please tell me how you are successful in freezing trout in a manner that does not render the flesh mushy.
    Flash freeze it, then bag with no air in the bag. I do may dolphin and grouper this way and they taste like fresh a year later.
    You take a bowl of water that has been in the freezer but not yet frozen solid. You dip your filet in the icy water then lay the wet filet on a sheet pan uncovered with all the others and immediately place the pan in the freezer. Then shortly thereafter, you take the frozen filets and vacuum seal. The filets should have a frozen glaze on them and that glaze protects them from freezer burn. Same process manufacturers use but scaled down.

  16. #36
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    I just rinse with water then roll it in moss seafood breader.

  17. #37
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    It amazes me at the number of people that don't like the taste of the food they eat.
    The strongest reason for the people to retain the right to keep and bear arms is,
    as a last resort, to protect themselves against tyranny in government.

    Thomas Jefferson

  18. #38
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    So I broke down and tried this butter milk thing this weekend. I honestly don’t think I could tell a difference. My wife is honest and she said the same. I believe it’s all in the preparation and cleaning.
    Last edited by Lug nut; 02-12-2018 at 11:40 AM.

  19. #39
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    A lot y’all need to learn how to clean a fish.

  20. #40
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    Quote Originally Posted by Tater View Post
    A lot y’all need to learn how to clean a fish.
    Yep. All red meat has to be cut out or it will turn you against eating it again
    Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
    "Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"

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