HELP! can someone please HELP????

[Deepsouth]

Are the fish whole or have they been filleted. You might post what shape the fish or in and then let everyone give you instructions from there.

I agree with Hurley!

 

[Deepsouth]

There's only one way to do catfish. Filet and fry

I like them whole unless their to big.

 

[Ryder]

These are hushpuppies:

Here's what they look like cooking in a skillet:

I've never tried this particlar recipe, but it might make it easier on ya.
http://www.foodnetwork.com/recipes/miss ... ecipe.html

Ingredients
Hushpuppies:
1 cup all-purpose flour
2 cups yellow cornmeal
1 egg
1 tablespoon sugar
1 teaspoon salt
4 green onions, chopped (stem and all)
Buttermilk
Peanut oil

Catfish:
2 cups yellow corn meal
1/4 cup all-purpose flour
2 tablespoons coarse black pepper
1 tablespoon lemon pepper
1 teaspoon paprika
Granulated garlic and salt
2 cups whole milk
Dash hot pepper sauce
4 Mississippi pond raised catfish fillets
Peanut oil
Directions
Hushpuppies: Mix first 6 ingredients in mixing bowl. Add buttermilk as needed until batter reaches a thick, mashed potato-like consistency. Refrigerate for 45 minutes to 1 hour before using. Heat peanut oil to 325 degrees F. Using 2 teaspoons to drop the batter, dip the first teaspoon into water and then fill with hushpuppy batter. Use the other teaspoon to rake the batter into the oil. Cook for approximately 4 minutes until golden brown. The hushpuppies should roll over in the oil by themselves. If they do not, you may have to turn them.

For the Catfish: Put first 6 ingredients into a large brown paper bag. Roll down the top and shake until well-mixed. Cut catfish in half lengthwise. Pat dry with paper towel. Mix milk and hot sauce. Dip catfish in milk bath, put in paper bag with breading and shake until covered. Place catfish into pot with about 4 inches of peanut oil heated to about 325 to 350 degrees F. Cook until brown and firm, about 6 to 7 minutes.

Read more at: http://www.foodnetwork.com/recipes/miss ... c=linkback

My cook agrees with this with possible slight modification.

1-After patting dry with paper towel, coat with mustard to rid of strong "fishy" taste and improve overall taste. You can skip the milk bath.

2-Your fish may not be and do not absolutely have to be Mississippi pond raised.
Could be from a Louisiana pond or river or creek.

3-Use ketchup as to taste. But if you don't use ketchup you may be accused of being a yankee.

 

[M5farm]

Hey now not all of us use ketchup to ruin the taste of catfish. anything north of the Tenn line is considered a Yankee right?

 

[Ryder]

Well I did say use ketchup to taste.
I'm not real sure about north of the Tenn. line. I have never been that far north. :lol2: Afraid I would freeze to death.

 

[Alan]

Ah..... Help please ..... What is a catfish? Remember I live in the pacific northwest, where we have real fish. :lol: Please remind me ....... What part of the pond do catfish eat from and what do they eat? :lol: :hide: :hide:

 

[Hook]

Mud. And they taste like it too. Ketchup is a good idea on the fish but not the hush puppies.

 

[Rafter S]

Hey now not all of us use ketchup to ruin the taste of catfish. anything north of the Tenn line is considered a Yankee right?

Actually, I draw the line at Dallas.

And I wholeheartedly agree with whoever said to add peppers to the hush puppies, but I don't know if you can get good hot peppers in England.

 

[M5farm]

Ah..... Help please ..... What is a catfish? Remember I live in the pacific northwest, where we have real fish. :lol: Please remind me ....... What part of the pond do catfish eat from and what do they eat? :lol: :hide: :hide:

You should have read her question again she was asking for southern help on how to properly prepare catfish. :hide:

 

[Rafter S]

Hey now not all of us use ketchup to ruin the taste of catfish. anything north of the Tenn line is considered a Yankee right?

Actually, I draw the line at Dallas.

And I wholeheartedly agree with whoever said to add peppers to the hush puppies, but I don't know if you can get good hot peppers in England.

 

[greybeard]

My cook agrees with this with possible slight modification.

1-After patting dry with paper towel, coat with mustard to rid of strong "fishy" taste and improve overall taste. You can skip the milk bath.

I've heard of people who did it this way, and even tried one's person's fried red snapper he coated in mustard before cooking.
Tasted like burned mustard, and so did the hushpuppies.
I'll save the mustard for hot dogs.
I suppose it's personal preference, but want my fish to taste like fish.

 

[jedstivers]

Don't forgot the Tabasco Sauce. I don't even like hot stuff but a drop of it or at the least Louisiana Hot Sauce in the ketchup really set it off. Course most people here put a lot of Tabasco on the fish then dip in ketchup or tarter.

 

[MO_cows]

I hope the fish is already fileted and not whole!

I always thought grits were ground hominy, not straight corn? That's what separates grits from polenta, isn't it?

There is a really tasty way to bake catfish, too, and it's southern in that it's Creole-inspired:
chopped onion, bell pepper, celery about 1/2 cup each - sweat these down, adding diced fresh garlic near the end. Then turn off the heat and add a 15oz can diced tomatoes, a shot of Worcestershire sauce, salt and cayenne pepper to taste. Stir together and spread over the catfish filets, bake uncovered at 375 F. until the fish flakes, about 20 mins. The veg and juice go great over rice and the fish will be moist and have a great flavor.

 

[greybeard]

I hope the fish is already fileted and not whole!

I always thought grits were ground hominy, not straight corn? That's what separates grits from polenta, isn't it?

There is a really tasty way to bake catfish, too, and it's southern in that it's Creole-inspired:
chopped onion, bell pepper, celery about 1/2 cup each - sweat these down, adding diced fresh garlic near the end. Then turn off the heat and add a 15oz can diced tomatoes, a shot of Worcestershire sauce, salt and cayenne pepper to taste. Stir together and spread over the catfish filets, bake uncovered at 375 F. until the fish flakes, about 20 mins. The veg and juice go great over rice and the fish will be moist and have a great flavor.

Yep, hominy is made from alkali treated corn--same thing masa is made from. Grits are just ground a lot coarser than masa, and polenta is just finely ground corn meal.

 

[Kathie in Thorp]

Glad you got your help, Chrissy! I loved your question, and all the answers, and translating corn meal to pollenta.

 

[Deepsouth]

Don't forgot the Tabasco Sauce. I don't even like hot stuff but a drop of it or at the least Louisiana Hot Sauce in the ketchup really set it off. Course most people here put a lot of Tabasco on the fish then dip in ketchup or tarter.

:nod: :banana:

 

[houstoncutter]

Hey now not all of us use ketchup to ruin the taste of catfish. anything north of the Tenn line is considered a Yankee right?

Actually, I draw the line at Dallas.

And I wholeheartedly agree with whoever said to add peppers to the hush puppies, but I don't know if you can get good hot peppers in England.[/quote


They have a large Indian population in England, and those folks have peppers that would make most folks, no matter where there from cry, "mommy"

 

[chrisy]

They have a large Indian population in England, and those folks have peppers that would make most folks, no matter where there from cry, "mommy"

That's just what I was going to post, I don't like peppers or chilli's to hot, but I can take a drop of tobasco.
The fish is whole, and needs cleaning bought it frozen from a specialist fish monger, I remember having it when we were in Louisiana and liking it, so I got it and when I tried it left it whole boy was it bony,<'+++<, will defo fillet the next one when I defrost it, and with the recipes I've been given I'm sure I will get some more.

 

[hurleyjd]

They have a large Indian population in England, and those folks have peppers that would make most folks, no matter where there from cry, "mommy"

That's just what I was going to post, I don't like peppers or chilli's to hot, but I can take a drop of tobasco.
The fish is whole, and needs cleaning bought it frozen from a specialist fish monger, I remember having it when we were in Louisiana and liking it, so I got it and when I tried it left it whole boy was it bony,<'+++<, will defo fillet the next one when I defrost it, and with the recipes I've been given I'm sure I will get some more.

British have fish and chips. Is the fish in this dish fried with a batter on it. Might just use that recipe.

 

[hurleyjd]

Don't forgot the Tabasco Sauce. I don't even like hot stuff but a drop of it or at the least Louisiana Hot Sauce in the ketchup really set it off. Course most people here put a lot of Tabasco on the fish then dip in ketchup or tarter.

:nod: :banana:

I like siracha better that the Tabasco.