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    You are in: Home / Community Forums / Food Photos Forum / Easy Dinner
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    Easy Dinner

    SarasotaCook
    Wed Jan 30, 2013 7:47 am
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    The other catfish filet from Sunday night; lettuce, tomato, red onion, yellow tomatoes; and, a homemade remoulade sauce. Fries, grapes and peaches. Can't get much easier - a lazy cooking night.





    Becky in Wisconsin
    Wed Jan 30, 2013 7:52 am
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    SC - that looks really good. What does catfish taste like? We don't have it up here, but have always wondered what it was like. I guess what fish would you compare it to. Like walleye, perch, whitefish. For some reason when I think of catfish all I can think of is dirt. That and they are one ugly fish. LOL
    Chef shapeweaver ©
    Wed Jan 30, 2013 9:10 am
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    Even though all the photos look good, I think I like
    #2. With that one you can see more flaky fish. icon_smile.gif
    SarasotaCook
    Wed Jan 30, 2013 9:48 am
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    Becky, it is a mild fish, fleshy, flakey, very white. Not a firm fish like tilapia. It is a larger and thicker fillet. It used to be that some said it had a musty or dirty taste but they are bottom dwellers. I think that was in the past. All the catfish I get these days are delicious. My favorite way in pan fried in cornmeal and flour. They are also really good deep fried as nuggets. I really like catfish
    SarasotaCook
    Wed Jan 30, 2013 9:50 am
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    Thx shapes. It was very easy and tasty. The remoulade is really what makes the sandwich for me.
    Zurie
    Wed Jan 30, 2013 10:01 am
    Forum Host
    SarasotaCook wrote:
    Becky, it is a mild fish, fleshy, flakey, very white. Not a firm fish like tilapia. It is a larger and thicker fillet. It used to be that some said it had a musty or dirty taste but they are bottom dwellers. I think that was in the past. All the catfish I get these days are delicious. My favorite way in pan fried in cornmeal and flour. They are also really good deep fried as nuggets. I really like catfish


    I was also curious.

    I do not think we get catfish in our Atlantic or Indian oceans here.

    But what struck me was icon_wink.gif "great minds think alike", maybe!! icon_lol.gif With fresh fish fillets I also use a mix of cornmeal and flour, lightly seasoned with one of those mixed seasonings -- I like lemon and rosemary.

    And then verrry simply and quickly fried in a HOT pan, in butter and olive oil.

    Both DH and I prefer such fresh fish done very simply -- no sauces or embellishments.

    I love your photos -- the fish looks delectable.

    If only more people would realise that fish fries extremely fast -- an ordinary fillet, 2 minutes each side in a hot pan, and it's done. Let me add that we can seldom eat immediately, so mine rests for a while in a warming oven (low). That is enough to cook through any underdone fish!
    SarasotaCook
    Wed Jan 30, 2013 10:14 am
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    Thx Zurie

    I'm definitely a fish lover. Sometimes I just pan saute with breading; catfish is one where I like a little coating.

    My favorite seasoning with fish is my Citrus Blend which has onion, garlic, thyme, cilantro, orange, lemon and lime. I think a little kick from red pepper flakes too.

    Next, lemon pepper, a pinch of salt and usually fresh thyme or parsley

    And a good cajun or blackening seasoning for something a bit spicier.

    I also got a Fish seasoning as a gift from Williams Sonoma that is wonderful. It is basically a lemon seasoning, but just a bit different; it is wonderful.

    And yes ... people KILL fish when they cook it. Salmon should be moist and medium, nice and juicy. Overcooking fish can cause it to even taste more fishy than it really is. A couple of minutes on each side is plenty.
    Becky in Wisconsin
    Wed Jan 30, 2013 11:39 am
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    I agree about people waaaayyyyy over cooking fish. My meat guy says he puts Sweet Baby Rays BBQ sauce on his salmon! I flip out each time he tells me that. Why ruin such a beautiful fish with BBQ sauce? And he catches them fresh, besides.

    On a different note - Lent is coming, so maybe I will have to watch the grocery store meat/fish counter for catfish. Maybe they will get some in. Then I will have to pick someone's brain on how to make it. icon_biggrin.gif Hint, hint. icon_biggrin.gif
    AskCy
    Wed Jan 30, 2013 2:28 pm
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    looks a lovely dinner icon_smile.gif

    Steve
    SarasotaCook
    Wed Jan 30, 2013 5:35 pm
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    Becky, I have actually made a BBQ salmon. But I made mine on the grill on a cedar plank and then added ginger, orange juice, zest and honey to a basic BBQ sauce. Lightly brushed it right at the end of baking with the sauce. It wasn't bad for a change, but not something I would do all the time. I eat so much salmon, I do use other sauces and methods, but I still prefer a more naked version most of the time.
    Debbwl
    Wed Jan 30, 2013 7:18 pm
    Forum Host
    We grew up close to the Sac river and all the cannels that fed off it which meant during the summer we ate catfish at least every other Saturday and never once did anyone think to make a sandwich out of it which I am sure I would have greatly appreciated.

    Your catfish sandwich look wonderful!
    SarasotaCook
    Wed Jan 30, 2013 8:17 pm
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    Fish sammies are the best. I think I mentioned, slaw on top is amazing. I use a non mayo slaw and then the remoulade sauce too.

    A fish reuben is also really good. Remoulade, kraut, fish and swiss. Quite tasty.

    Even when I was little, 10ish, mom would always make fish sandwiches. Bass or perch back then because our summer home was in northern MI. But tarter, lettuce and cheese is how she made them on a regular burger roll. Times change don't they?
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