craigrice i was thinking this idea as an alternative to a water pan using sponges & towels. Would lava rocks evaporate more h2o compared to sponges?
Catfish recipe ideas?
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Now that everything has calmed down with kid’s sports, summer trips etc., I plan to take my kids out fishing for channel cat and flathead this weekend. Assuming I catch anything, are there any ideas/recipes for catfish other then breading and frying. Looking to try something new.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
JohnG5 Use the Chicken On The Run Breading with some corn meal added.
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I like Louisiana brand fish fry batter.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
JohnG5 Blackened is pretty good, broiled is a bit tough if you are camping
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by GWG8541
JohnG5 I agree with YooperDog on Blackened catfish. Nothing like it in a cast-iron skillet. I have a recipe we do in the oven, which has cornmeal on the coating with some other spices. It gives a little crunchy texture without the deep frying in oil. This was from a few nights ago. My son took a bite and asked what restaurant we got it from. Although I was a little hurt, I took it as a compliment.
"You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
JohnG5 Here is the broiler method in the oven. I haven’t tried doing it in a pellet grill yet, but plan to.
INGREDIENTS
About 6 - 6 oz catfish fillers
2 TBSP yellow cornmeal
1 1/2 tsp seasoned salt
1 1/2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
3/4 tsp chrushed/ground red pepper
1/2 tsp chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
Cooking spray or light olive oil in srayerPreheat your broiler
Combine all dry ingredients into a zip top plastic bag. (can be pre made and stored in the bag for later) Add one filled at a time, shake to coat, remove and place on broiler pan. Coat with spray, or oil. Repeat with remaining fillers. Broil approximately inches from heat for about 6 minutes. Carefully turn one time and broil another 6 minutes or until the fish flakes. I like a little fresh lemon slices to squeeze over mine.Everyone in my family likes this recipe. I hope you enjoy it if you decide to give it a try.
"You never really die until you end up on the wall at a Cracker Barrel"
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Have always heard “You either fry catfish or you release it so the next person can fry it”.
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Jamieson22 That’s my preference, but I do enjoy blackened if it’s done right.
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Great catfish recipes here:
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GWG8541 sounds good
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Jamieson22 I used to think that until I tried this recipe.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
KOsmokin Thanks for sharing, those look like some interesting recipes
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Here is a recipe my family really likes
Catfish Supreme
2 lbs Catfish fillets
Cajun Blackening seasoning (Paul Prudhomes)
Hellman’s mayo
Butter
1 Cup Sliced fresh Mushrooms
Cup chopped Parsley
1 Cup sliced Green Onions
1 pounds peeled and deveined medium Shrimp
2 cans Campbell’s Cream of Shrimp soup
Cayenne pepper and Louisiana Hot Sauce to taste-
Season catfish well on both sides with blackened seasoning then spread a thin layer of mayo on both sides of each fillet. Cover and refrigerate for 1 hour.
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In a large skillet heat 2 Tbsp butter until it starts to sizzle. Sear the fish fillets on both sides (don’t cook all the way through) and remove to a large baking dish.
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In the same skillet add 2 more Tbsp butter and then add the mushrooms, parsley and green onions. When this cooks down some add the shrimp. When the shrimp start turning a little pink reduce the heat to low and add the 2 cans of shrimp soup (the shrimp will finish cooking in the oven). Season to taste with Cayenne pepper & Hot sauce. Stir well to combine and ladle this mixture over the fish fillets.
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Bake at 375 degrees for 30 minutes. Serve over rice.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Catfish fillet placed in foil, salted, slices of butter covering the whole fillet and slices of lemon covering the butter, close the foil and place in oven, Dutch oven, or near the camp fire for a few minutes depending on heat source and enjoy.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
mrobisr I’ve done something similar with fresh trout before while camping, but never thought about using catfish.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
GWG8541 - Yum
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
mrobisr I’ll have to try that one. I like trout cooked that way.
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GWG8541 I use a recipe very similar to yours but I cook in a deep cast iron skillet in the pellet smoker. Adds a little smoke flaver and is very good!
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
RON PARRISH I’m not sure why I haven’t done that yet. Sounds great
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