Good job, Bob!

[Bob Wright]

I've got no one else to tell this to, so indulge me if you will, but I've got to share this:

I fried catfish for the first time tonight. Never tried it before. I was at the grocery store this morning for my regular gracery day and saw a package of two fresh catfish filets. Now I told myself, "How hard can frying catfish be?" And right away myself answered, "Nothing to it!"

I looked around and bought a package of seasoned fish breading and bought the fish and breading. So, tonight I fried catfish for supper. Made me a tossed salad and loaded mashed potatoes as sides.

And everything was great!

Bob Wright

 

[baumer]

Did it taste good? If it was tasty then I would say you did a fine job

 

[Bob Wright]

The breading I bought was spiced and came from a source in Arkansas. I figured anybody from Arkansas ought to know catfish!

Bob Wright

 

[Ride1949]

That sounds real good Bob. I love fried catfish.

 

[Danjet500]

Catfish is one of my favorites. I usually lightly fry it in butter, dribble a little lemon juice and pepper on it and eat.

 

[Shotgungibbs]

Sounds good Bob!

 

[bobski]

bob, its traife. eat trout.
what do you think eats all the dead things in the water?

 

[contender]

Good job Bob!!!!!!!

I have a local friend,, who's also named Bob. Growing up, he never learned to cook much. His Mom did all the cooking at home. (And a wonderful job she did,, as I've had many a meal there.)
When he married,, his wife did the cooking,, so he again, didn't cook.
Well, he found himself single & alone,, and we got to discussing eating, cooking etc. he asked for my help. I gently coached him into learning how to cook simple things,, to where now,, he's quite capable of many different dishes.

But as Miss Penny likes to say often; "I'm trying a new dish,,, if it's good, fine,, if not,, we can throw it out and cook something else!"

Sounds like your catfish turned out quite well, and didn't get thrown out!

 

[Kevin]

Awesome!

My daughter loves catfish, me, not so much so it doesn’t get cooked at home.

But there is a restaurant close by that has catfish and good cheese burgers.

Why is it catfish is most often battered and fried? You see other fish grilled a lot, or roasted in the oven, but not catfish. Hmmm.

 

[Colonialgirl]

I always watch for the catfish filets in the local Winn-Dixie store to get marked down to a reasonable price. I fry them up in butter with a little Tartar powder sprinkled on them. Use to buy Cod filets for my spouse Ashley, but he is now in heaven and Cod has gone from reasonable to 17-18 dollars a pound.

 

[g5m]

Congratulations!

 

[Wyandot Jim]

Awesome!

My daughter loves catfish, me, not so much so it doesn’t get cooked at home.

But there is a restaurant close by that has catfish and good cheese burgers.

Why is it catfish is most often battered and fried? You see other fish grilled a lot, or roasted in the oven, but not catfish. Hmmm.

Bob,
good for you. DEEP fried catfish is one of my favorites. I probably do the best deep fried Catfish known to man. Chicken Express in Justin TX comes in a pretty close second:-) Unfortunately the wifie has developed an allergic reaction to fried foods :( Now I broil the CF in the oven with several different spices applied. It turns out pretty good and is easier to do than deep fried. I'm not a big fan of pan fried. Wild Trout not farm raised goes in a skillet or on a grill.

Kevin,
I have grilled CF with lemon pepper spice applied and it is very good.
Here is what broiled CF looks like with a few shrimp added.

 

[wolfsong]

Bob, as a professional Chef in my first career (26 years) I had the good fortune of owning and operating my own restaurant. My background and foundation was Cajun food and seafood. For awhile, I offered seafood cooking classes and the turnout was great. There are many folks who are hesitant to cook seafood at home due to inexperience and lack of knowledge in purchasing, preparing and cooking seafood.

The first key is learning how to find and purchase FRESH seafood. Fish SHOULD NOT taste "fishy". Ever! The second key is knowing how to read. I got a lot of quizzical looks when I shared that tip. But it's really simple. If ya know how to read a recipe you can cook any and everything! Gain some basic cooking knowledge and principles/properties, open a book and have at it! If I can do it, anybody can do it. It takes a little patience and self confidence, and it sounds like you have those two skills, so go for it! The only drawback can be your waistline! Bon Appetit!

 

[Wyandot Jim]

Wolfie,
You are 100% correct about the being able to read. I started cooking when I was on an out of town job and got tired of eating out and alone. Before that I had a hard time boiling water. Now I can hold my own in the Kitchen.
I find it interesting that a Cali. person would do Cajun food.
I lived/worked in deep Cajun country and love their food. I have some great Cajun Creole cookbooks and do pretty good with them.
Your post is great with very good advice.
Carry on Chef Wolfie.

 

[Bob Wright]

As to cookbooks, I have one put together by my church several years ago in which church members had their favorite recepies. (Nit had two, and I had one.) Plus two index card files Nita assembled over the years. I'm just now beginning to delve into those cards.

Bob Wright

 

[Wyandot Jim]

Many years ago we on the Ruger Form had a cookbook made.

 

[wolfsong]

Many years ago we on the Ruger Form had a cookbook made.

Yep. One of my most coveted possessions.

 

[wolfsong]

Wolfie,
You are 100% correct about the being able to read. I started cooking when I was on an out of town job and got tired of eating out and alone. Before that I had a hard time boiling water. Now I can hold my own in the Kitchen.
I find it interesting that a Cali. person would do Cajun food.
I lived/worked in deep Cajun country and love their food. I have some great Cajun Creole cookbooks and do pretty good with them.
Your post is great with very good advice.
Carry on Chef Wolfie.

Jim, I moved from California to the west coast of Florida (Englewood) when I was sixteen. Got a job at a Cajun restaurant as a busboy, "promoted" to dishwasher after one week. I started as a fry cook shortly thereafter. Worked my way up and, as they say, the rest was history. A long and interesting career of 26 years followed in the hospitality industry. I learned under a couple of great chefs along the way. I enjoyed it. I make a pretty good crawfish etouffee' and my jambala and gumbo ain't bad either.

 

[Wyandot Jim]

"I make a pretty good crawfish etouffee' and my jambala and gumbo ain't bad either".

AHHHHHHHHHHHHH Yes But first you have to make the Roux :) :) :) ;)

 

[wolfsong]

"I make a pretty good crawfish etouffee' and my jambala and gumbo ain't bad either".

AHHHHHHHHHHHHH Yes But first you have to make the Roux :) :) :) ;)

Cooking a good dark roux is an artform unto itself!

 

[Ride1949]

(y)
https://www.rugerforum.com/threads/roux-question.305055/

 

[WendyZXZ]

Cooking a good dark roux is an artform unto itself!

That is true! I have tried teaching my husband to make the various shades of roux and he seems to be stuck in first gear because of lacking the patience, but he does come out with fine cream gravy for chicken fried steak. :)

 

[Hvymax]

That is true! I have tried teaching my husband to make the various shades of roux and he seems to be stuck in first gear because of lacking the patience, but he does come out with fine cream gravy for chicken fried steak. :)

It's a multi purpose gravy!!! Fried steak, sausage, chipped beef the possibilities are endless!!!

 

[Hvymax]

Good for you Bob. If you want to save a load of cleanup get a fry baby for deep frying, an air fryer and a small Foreman grill. Sure you'll still need the stove for frying eggs and bacon. That was my working on the road kitchen.

 

[Ride1949]

Just don't get one of the originals. They don't work for squat.

 

[g5m]

Y'all are making me either hungry or jealous. Haven't sorted those out yet.

 

[krw]

Ya know Bob, where you live You prob know someone who fish’s. There is a big step up from Farm raIsed channel cats to a real Flathead catfish. Ask around and get couple pkg’s to practice your new found cooking skills on. All I ever catch is Crappie

 

[jimbo1096]

Best stuff there is
If you can’t find it, give me your address and I’ll send you some

 

[Wyandot Jim]

View attachment 25796
Best stuff there is
If you can’t find it, give me your address and I’ll send you some

Yep the best. Sometimes I add a little Garlic powder and Cyan to it.
I cut the filets into smaller pieces deep fry at starting temp of 375 and maintain exactly 350 until the pieces float for a perfect Fried golden brown Catfish

 

[eveled]

"I make a pretty good crawfish etouffee' and my jambala and gumbo ain't bad either".

AHHHHHHHHHHHHH Yes But first you have to make the Roux :) :) :) ;)

“First you make a Roux”. If you enter that into a search bar, it takes you down a wonderful rabbit hole. So much tradition and love goes into a Roux.


I actually enjoy making roux, more than any other kitchen activity. The constant stirring and watching it turn into new shades of color is mesmerizing.

The best advice I was ever given, “go to the bathroom before you start your roux”. Lol.

Good for you Bob! Keep experimenting with those recipes and take care of yourself.

I remember a story about a widower whose daughter wrote him a basic cookbook and translated everything into stuff he understood. Comparing batter to loose cement and frosting to window putty.

I’ve always cooked, I learned if I like something to learn how to make it myself.

Trouble I have is my pallet is not compatible with my family’s. I’m the only one who likes my cooking! Lol.

This morning I made sausage gravy and biscuits.