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Thank you, thank you, readers!
I knew less than a little about catfish when I put an SOS in the newspaper last Wednesday. I knew how to cook the fish, at least enough to get by, but not much else.
Now, 48 hours later, I practically am an expert on channel cats, flatheads and bullheads. I have some brand new recipes to share and a variety of ways to cook these fine fish. If that’s not enough, I also know where to catch them, how to clean them, and what to serve with them.
So, thank you, Josephine of Dixon, and Pamela Drane and Ray Allen of Rock Falls. I could not have done it without you. Our readers once again have come through.
I got a telephone call 2 hours before I got my newspaper on Wednesday afternoon. The call was from Josephine. (She said her last name is too hard to spell.) Josephine came here 51 years ago from Poland, and has been cooking catfish for a long time. She wanted to pass along her favorite recipe, one she says is very easy and delicious.
Josephine’s recipe, in her own words is: “First you wash the catfish in a mixture of 1 cup of vinegar and about 2 cups of water. Then, you drain the fish and sprinkle it on both sides with chili powder. Broil both sides until it is done, turning once. How simple is that?”
Josephine then brings to a boil a mixture of lemon juice and butter to serve with the catfish. She says it is delicious!
The next day, I had an e-mail from Pamela, who informed me that “the essential difference between flathead catfish and channel catfish is that flathead catfish are bigger than channel catfish.”
I never knew that.
Pamela also left me with what she promises is a great recipe for flathead catfish. Here it is:
Flathead filet on the grill
One flathead (catfish) filet
Olive oil
Lemon juice
Rosemary
Salt
Pepper
Marinate the flathead with the olive oil, lemon juice, crushed rosemary, salt, and pepper for an hour. Place on a grill over indirect heat for 15 minutes – then turn over for another 15 minutes. (Test in the thickest part of the filet to make sure it's done.)
"I hope you enjoy it," she said. "It's like eating butter."
Thanks, Pamela!
I have learned one thing about cooking catfish. The recipes are simple and the most popular method is deep-fried or pan-fried. Connoisseurs like them crispy and highly seasoned, with a little bite to them. That just about sums it up in a nutshell.
I would have to say my main source on catfish was Ray. I had several e-mails back and forth with this fisherman, who is very knowledgeable about the fish. I asked him so many questions, I feel like we now have moved into the realm of friends.
I had asked about the taste difference in the channel cat and the flathead.
“In my estimation, flathead catfish are a milder-tasting fish, while both are great if correctly prepared, Ray said. “As with any catfish, both must have the mud vein removed or they will be strong tasting.”
Ray explains: “When cleaning a catfish, either variety, there is a vein on both sides of the spine in the intestinal cavity. This must be scraped out till clean. Then on each filet, there is a dark line that separates the back meat, and the stomach meat. If you separate the two portions, and remove the dark-colored meat, your fish will be mild and tasty. If you do not, you will have a strong fishy smell and taste. Some like that, I do not.”
Ray also volunteered this information about the flathead: “If you remove the belly meat in one piece instead of slicing down the middle, you will have a large, extremely mild piece of meat. If you use a small round cutter and make scallop-sized pieces, batter-dip, and deep-fry, most cannot tell it from scallops. It has the same texture and taste as the best scallops.
“We usually just dip the fish in a beer batter and deep-fry it,” Ray continued. “An alternative method is to roll in bread crumbs, cornmeal, or cracker crumbs, and pan-fry. Also, you can use crushed pecans for breading for a little different flavor.”
A third species of the local catfish is the bullhead, which most people say is not as desirable for eating. Ray says that in most places, a bullhead is called a yellow-belly catfish.
“They are in the catfish family, and are very tasty if prepared in the same manner as above,” Ray said. “They can range in size from very small, 6-8 inches, to quite large, 8-10 pounds. We have taken several in the 5- to 8-pound size from the upper Rock River, above Edgerton, Wis. [Lake Koshkonong]. The meat is a little softer than catfish, but quite as enjoyable.”
Flathead cat: Ray’s favorite
Marinate overnight in Italian dressing, a large filet, or several large filets, depending on how many folk are eating. The best way is in a large plastic bag, or container. When ready to cook, simply shake off excess dressing, (do not rinse). Place the filet, or filets, in a prepared aluminum foil boat, season with salt, pepper, onion or garlic salt, to taste. Add potatoes, if you like, and carrots and celery. Close the top. Place on hot barbecue grill for about 15 minutes per pound. Cooking time will depend on thickness of the filet. If you have a nice one off a 50-60 pound fish, it will take longer. Occasionally check for doneness. When it is getting close, open the top of the foil and leave on another 15-30 minutes. Serve and enjoy.
Beer-batter fish
Ray says this is a quick and easy recipe for a beer batter that goes great with nearly any fish and seafood. “It’s basically a fish-n-chips batter made with a good beer, flour and a little oil,” he said. “The keys here are cold batter, hot oil and quality fish. This recipe works well with tilapia, cod, haddock, walleye, sea bass, snapper, halibut – really any firm fish. You even can use it for shrimp, calamari or oysters. Serve this with chips and a dipping sauce. I like simple mustard. This recipe makes enough batter for 2 pounds of fish or seafood.”
Prep time: 25 minutes
Cook time: 15 minutes
2 pounds catfish (or shrimp, oysters, clams, squid)
8 tablespoons self-rising flour
2 tablespoons olive oil
1/2 teaspoon salt
About a half-bottle of good beer
Oil for frying
Kosher salt
Mix the flour, olive oil, salt and beer together in a bowl. Add the beer last and do it slowly, stirring all the time. You want enough beer in the batter to make it the consistency of house paint, or pancake batter.
Put the batter in the fridge for 20 minutes.
After 10 minutes, take out the fish and liberally salt it with kosher salt. Let it sit on the counter for about 5 minutes, then slice it into pieces about the size of a large shrimp.
Heat the oil to 350 degrees. Ray says he uses canola oil, but any vegetable oil will do. When the oil is hot, dredge the fish into the batter and let it get thickly coated. Gently place it in the oil and repeat. Do not crowd the pot or deep-fryer. Do this in several batches.
Fry until the fish is golden brown, moving it around the oil so it does not stick anywhere. This takes about 5-8 minutes.
Let the fish drain on a wire rack or paper towels.
Serve at once with a sauce (tartar sauce, cocktail sauce, mustard, hot sauce, ketchup, etc.) and an ice-cold beer.
Flathead and channel catfish are prevalent in the Mississippi and Rock rivers.
Ray reminds us that, "Corn bread, especially the iron-skillet variety, is a staple for any fish fry. Can't do without it. Coleslaw also goes well, as does potato salad. (I like German potato salad, served warm, with my fish)."
Golden catfish filets
This is a recipe I have used and like.
Makes 5 servings
Prep time: 10 minutes
Cook time: 10 minutes
3 eggs
3/4 cup all-purpose flour
3/4 cup cornmeal
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
5 (6-ounce) catfish filets
Oil for frying
In a shallow bowl, beat eggs until foamy. In another shallow bowl, combine the flour, cornmeal and seasonings. Dip fillets in eggs, then coat with cornmeal mixture.
Heat 1/4 inch of oil in a large skillet; fry fish over medium-high heat for 3-4 minutes on each side or until fish easily flakes with a fork.
Catfish po’ boys
There are several ways to prepare these po' boys. This is the one I like best.
Makes 4 servings
2 tablespoons real mayonnaise (Kraft or Hellmann’s)
1 tablespoon sour cream
1 tablespoon white wine vinegar
1 teaspoon sugar
2 cups broccoli coleslaw mix
1/2 cup cornmeal
2 teaspoons Cajun seasonings
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cayenne pepper
1 pound catfish, cut into 2 1/2 -inch strips
2 teaspoons olive oil
4 hard rolls
In a small bowl, whisk mayonnaise, sour cream, vinegar, and sugar until smooth. Add coleslaw mix and toss to coat. Set aside.
In a large resealable plastic bag, combine the cornmeal, Cajun seasonings, salt, and cayenne. Place milk in a shallow bowl. Dip a few pieces of fish at a time in milk, then place in plastic bag. Seal and shake to coat.
In a large nonstick skillet, cook catfish over medium heat, in oil, for 4 to 5 minutes on each side, or until fish easily flakes with a fork, and coating is golden brown. Spoon coleslaw onto bun, and top with catfish.Thank you, thank you, readers!
I knew less than a little about catfish when I put an SOS in the newspaper for help last Wednesday. I knew how to cook the fish, at least enough to get by, but not much else.
Now, 48 hours later, I practically am an expert on channel cats, flatheads and bullheads. I have some brand new recipes to share and a variety of ways to cook these fine fish. If that’s not enough, I also know where to catch them, how to clean them, and what to serve with them.
So, thank you, Josephine of Dixon, and Pamela Drane and Ray Allen of Rock Falls. I could not have done it without you. Our readers have once again come through.
I got a telephone call 2 hours before I got my newspaper on Wednesday afternoon. The call was from Josephine. (She said her last name is too hard to spell.) Josephine came here 51 years ago from Poland, and has been cooking catfish for a long time. She wanted to pass along her favorite recipe, one she says is very easy and delicious.
Josephine’s recipe, in her own words is: “First you wash the catfish in a mixture of 1 cup of vinegar and about 2 cups of water. Then, you drain the fish and sprinkle it on both sides with chili powder. Broil both sides until it is done, turning once. How simple is that?”
Josephine then brings to a boil a mixture of lemon juice and butter to serve with the catfish. She says it is delicious!
The next day, I had an e-mail from Pamela, who informed me that “the essential difference between flathead catfish and channel catfish is that flathead catfish are bigger than channel catfish.”
I never knew that.
Pamela also left me with what she promises is a great recipe for flathead catfish. Here it is:
Flathead filet on the grill
One flathead (catfish) filet
Olive oil
Lemon juice
Rosemary
Salt
Pepper
Marinate the flathead with the olive oil, lemon juice, crushed rosemary, salt, and pepper for an hour. Place on a grill over indirect heat for 15 minutes – then turn over for another 15 minutes. (Test in the thickest part of the filet to make sure it's done.)
"I hope you enjoy it," she said. "It's like eating butter."
Thanks, Pamela!
I have learned one thing about cooking catfish. The recipes are simple and the most popular method is deep-fried or pan-fried. Connoisseurs like them crispy and highly seasoned, with a little bite to them. That just about sums it up in a nutshell.
I would have to say my main source on catfish was Ray. I had several e-mails back and forth with this fisherman, who is very knowledgeable about the fish. I asked him so many questions, I feel like we now have moved into the realm of friends.
I had asked about the taste difference in the channel cat and the flathead.
“In my estimation, flathead catfish are a milder-tasting fish, while both are great if correctly prepared, Ray said. “As with any catfish, both must have the mud vein removed or they will be strong tasting.”
Ray explains: “When cleaning a catfish, either variety, there is a vein on both sides of the spine in the intestinal cavity. This must be scraped out till clean. Then on each filet, there is a dark line that separates the back meat, and the stomach meat. If you separate the two portions, and remove the dark-colored meat, your fish will be mild and tasty. If you do not, you will have a strong fishy smell and taste. Some like that, I do not.”
Ray also volunteered this information about the flathead: “If you remove the belly meat in one piece instead of slicing down the middle, you will have a large, extremely mild piece of meat. If you use a small round cutter and make scallop-sized pieces, batter-dip, and deep-fry, most cannot tell it from scallops. It has the same texture and taste as the best scallops.
“We usually just dip the fish in a beer batter and deep-fry it,” Ray continued. “An alternative method is to roll in bread crumbs, cornmeal, or cracker crumbs, and pan-fry. Also, you can use crushed pecans for breading for a little different flavor.”
A third species of the local catfish is the bullhead, which most people say is not as desirable for eating. Ray says that in most places, a bullhead is called a yellow-belly catfish.
“They are in the catfish family, and are very tasty if prepared in the same manner as above,” Ray said. “They can range in size from very small, 6-8 inches, to quite large, 8-10 pounds. We have taken several in the 5- to 8-pound size from the upper Rock River, above Edgerton, Wis. [Lake Koshkonong]. The meat is a little softer than catfish, but quite as enjoyable.”
Flathead cat: Ray’s favorite
Marinate overnight in Italian dressing, a large filet, or several large filets, depending on how many folk are eating. The best way is in a large plastic bag, or container. When ready to cook, simply shake off excess dressing, (do not rinse). Place the filet, or filets, in a prepared aluminum foil boat, season with salt, pepper, onion or garlic salt, to taste. Add potatoes, if you like, and carrots and celery. Close the top. Place on hot barbecue grill for about 15 minutes per pound. Cooking time will depend on thickness of the filet. If you have a nice one off a 50-60 pound fish, it will take longer. Occasionally check for doneness. When it is getting close, open the top of the foil and leave on another 15-30 minutes. Serve and enjoy.
Beer-batter fish
Ray says this is a quick and easy recipe for a beer batter that goes great with nearly any fish and seafood. “It’s basically a fish-n-chips batter made with a good beer, flour and a little oil,” he said. “The keys here are cold batter, hot oil and quality fish. This recipe works well with tilapia, cod, haddock, walleye, sea bass, snapper, halibut – really any firm fish. You even can use it for shrimp, calamari or oysters. Serve this with chips and a dipping sauce. I like simple mustard. This recipe makes enough batter for 2 pounds of fish or seafood.”
Prep time: 25 minutes
Cook time: 15 minutes
2 pounds catfish (or shrimp, oysters, clams, squid)
8 tablespoons self-rising flour
2 tablespoons olive oil
1/2 teaspoon salt
About a half-bottle of good beer
Oil for frying
Kosher salt
Mix the flour, olive oil, salt and beer together in a bowl. Add the beer last and do it slowly, stirring all the time. You want enough beer in the batter to make it the consistency of house paint, or pancake batter.
Put the batter in the fridge for 20 minutes.
After 10 minutes, take out the fish and liberally salt it with kosher salt. Let it sit on the counter for about 5 minutes, then slice it into pieces about the size of a large shrimp.
Heat the oil to 350 degrees. Ray says he uses canola oil, but any vegetable oil will do. When the oil is hot, dredge the fish into the batter and let it get thickly coated. Gently place it in the oil and repeat. Do not crowd the pot or deep-fryer. Do this in several batches.
Fry until the fish is golden brown, moving it around the oil so it does not stick anywhere. This takes about 5-8 minutes.
Let the fish drain on a wire rack or paper towels.
Serve at once with a sauce (tartar sauce, cocktail sauce, mustard, hot sauce, ketchup, etc.) and an ice-cold beer.
Flathead and channel catfish are prevalent in the Mississippi and Rock rivers.
Ray reminds us that, "Corn bread, especially the iron-skillet variety, is a staple for any fish fry. Can't do without it. Coleslaw also goes well, as does potato salad. (I like German potato salad, served warm, with my fish)."
Golden catfish filets
This is a recipe I have used and like.
Makes 5 servings
Prep time: 10 minutes
Cook time: 10 minutes
3 eggs
3/4 cup all-purpose flour
3/4 cup cornmeal
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
5 (6-ounce) catfish filets
Oil for frying
In a shallow bowl, beat eggs until foamy. In another shallow bowl, combine the flour, cornmeal and seasonings. Dip fillets in eggs, then coat with cornmeal mixture.
Heat 1/4 inch of oil in a large skillet; fry fish over medium-high heat for 3-4 minutes on each side or until fish easily flakes with a fork.
Catfish po’ boys
There are several ways to prepare these po' boys. This is the one I like best.
Makes 4 servings
2 tablespoons real mayonnaise (Kraft or Hellmann’s)
1 tablespoon sour cream
1 tablespoon white wine vinegar
1 teaspoon sugar
2 cups broccoli coleslaw mix
1/2 cup cornmeal
2 teaspoons Cajun seasonings
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cayenne pepper
1 pound catfish, cut into 2 1/2 -inch strips
2 teaspoons olive oil
4 hard rolls
In a small bowl, whisk mayonnaise, sour cream, vinegar, and sugar until smooth. Add coleslaw mix and toss to coat. Set aside.
In a large resealable plastic bag, combine the cornmeal, Cajun seasonings, salt, and cayenne. Place milk in a shallow bowl. Dip a few pieces of fish at a time in milk, then place in plastic bag. Seal and shake to coat.
In a large nonstick skillet, cook catfish over medium heat, in oil, for 4 to 5 minutes on each side, or until fish easily flakes with a fork, and coating is golden brown. Spoon coleslaw onto bun, and top with catfish.