anyone have any good receipes or ideas for fish
I'm talking mud stinking kind caught by my hubby, like catfish, trout, bass
Normally I don't eat nothing but orange roughy, occasionally salmon, but even those usually baked or pan fried.
Is there anything else I can do with them? Fish soup maybe?
fishy fishy
Lemme see if I can think of something.... Catfish is OK as long as it is super fresh. For Cats, cajun blackened is damn good....with some mudbug etouffee... 
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Pherr the Dorf
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Catfish with creamy soft polenta and Piperade
1 onion, diced
1/4 cup olive oil
1/2 cup polenta
2 cups water
1 cup cream
5 red bell peppers, julienne
1 onion, julienne
2 anchovies (optional)
2 c crushed tomatoes
1 bunch Italian parsley, chopped
Ok first sweat the diced onion in half the olive oil with salt and pepper till tender, add the cream and water, bring to a boil, add polenta, whisk for 3 mins as it comes back to a boil and sets up, then turn heat to low low low and whisk occasionally for an hour. Saeson progressively on any recipe I give fyi.
Next sweat the other onion with the peppers and the anchovy till onions go clear (again season progressively), add tomato and simmer for 20 mins, add parsley.
Coat catfish in flour->buttermilk->cornmeal and pan fry, serve over polenta, top with Piperade
1 onion, diced
1/4 cup olive oil
1/2 cup polenta
2 cups water
1 cup cream
5 red bell peppers, julienne
1 onion, julienne
2 anchovies (optional)
2 c crushed tomatoes
1 bunch Italian parsley, chopped
Ok first sweat the diced onion in half the olive oil with salt and pepper till tender, add the cream and water, bring to a boil, add polenta, whisk for 3 mins as it comes back to a boil and sets up, then turn heat to low low low and whisk occasionally for an hour. Saeson progressively on any recipe I give fyi.
Next sweat the other onion with the peppers and the anchovy till onions go clear (again season progressively), add tomato and simmer for 20 mins, add parsley.
Coat catfish in flour->buttermilk->cornmeal and pan fry, serve over polenta, top with Piperade
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Jefferson
Jefferson
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Aabidano
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- Posts: 4861
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- Gender: Male
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Any non-boney fish can make a pretty good chowder, Betty Crocker has a very good recipe.
Deep\pan fried catfish and trout are very good. You know your cooking them just right when you can crunch up the fins like potatoe chips
Bass, trout and crappie are great baked, broiled or made into chowder. Freshness makes all the difference in the world. Again, Betty is your friend.
Oily fish (Mackerel, etc..) can be broiled in 1/2" of milk, with some salt, pepper and taragon on top. Knocks that "oily fish" taste way down. Flip after about 5-6 minutes per half inch and re-season. Great stuff.
Triggerfish is the best eating fish there is. You get flakes of fish 1/4" thick x 3" tall and 18" long that just fall off onto your plate on a big one. Just thinking about them blackened ot broiled makes my mouth water.
Deep\pan fried catfish and trout are very good. You know your cooking them just right when you can crunch up the fins like potatoe chips
Bass, trout and crappie are great baked, broiled or made into chowder. Freshness makes all the difference in the world. Again, Betty is your friend.
Oily fish (Mackerel, etc..) can be broiled in 1/2" of milk, with some salt, pepper and taragon on top. Knocks that "oily fish" taste way down. Flip after about 5-6 minutes per half inch and re-season. Great stuff.
Triggerfish is the best eating fish there is. You get flakes of fish 1/4" thick x 3" tall and 18" long that just fall off onto your plate on a big one. Just thinking about them blackened ot broiled makes my mouth water.
"Life is what happens while you're making plans for later."