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Campfire Ranger
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how do different folks do it?
i put mine in a big no-stick pan w/ a good bit of canola oil, or kroger olive oil.
salt & pepper and lift in, when the grease is hot enought. about 8 minutes to the side, but maybe more. the thickness varies from thick to thin and back again.
tony chachere seasoning, maybe garlic powder (not salt). and let slowly cook. if i'm in the mood, they put in fish dip (meal/flour conconction), and sometimes just plain.
the plain is much more catfish flavorful. but, the breading/dip adds, and smooths it out. so i do both, depending on the mood.
i'm thinking the nuggets come out of arkansas or mississippi, but i don't know that. they do vary in flavor in my view. so the seasoning helps, and that's why some folks want them dredged or dragged through a coating of some kind.
pure catfish, if done right, is hard to beat in my estimation.
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Campfire Ranger
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Campfire Ranger
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My experience with catfish is limited to farm raised . Some was excellent while at times it was just plain vile. Apparently catfish can be "in season" or "out of season". At least that's what my fish monger told me.
?????????
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Campfire Tracker
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Campfire Tracker
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i soak in salt water for a while. dredge in plain yellow mustard then yellow cornmeal w/ salt and pepper and maybe a bit of old bay or some c'est bon seasoning. i fry in plain vegetable oil or lard. to me, olive oil will flavor whatever you cook in it. i do use it for other things.
to me, if you don't fry fish or chicken deep and smoking hot it absorbs too much grease
EDIT- should have added i use black iron pots for this duty
Last edited by Ranger99; 01/17/17.
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Joined: Oct 2004
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Campfire Ranger
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Campfire Ranger
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EDIT- should have added i use black iron pots for this duty
Time for me to drag out my #14 dutch oven.
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Campfire Ranger
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Campfire Ranger
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'preciate the commentary. i don't mind dragging the cutlets (nuggets/trimmings) through flour/meal.
sometimes i do.
but often, if the nuggets look pretty good, just heat the kroger olive oil to a high point, and cook about 8 minutes on each side.
some folks just don't like the "aroma" of catfish. but to me, it's pretty good when i'm in a mood for catfish.
definitely all catfish didn't come out of the same pond. that's pretty much a military certainty.
sometimes it's an issue of crispy or less crispy depending upon the heat & length of time in the cook.
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Campfire Tracker
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there's a lot of seafood coming from se asia raised in cesspool conditions, especially shrimp crawdads and catfish. i'd be really skeerd of any of that. i'd imagine yoofloob has a vid or two
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Campfire Outfitter
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Campfire Outfitter
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I dump a bunch of A-1 seasoned flour in a bag then paint the top of the flour with old-bay shake it up and throw in the nuggets then deep-fry. No olive oil for i hate the taste .
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Campfire 'Bwana
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Campfire 'Bwana
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I try to stick with the basics, they do so well. Nothing fancy mind you, just plain jane will get it done with style. You want to see an animal drop right now? Shoot him in the ear hole. BSA MAGA
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Campfire Ranger
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Campfire Ranger
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My experience with catfish is limited to farm raised . Some was excellent while at times it was just plain vile. Apparently catfish can be "in season" or "out of season". At least that's what my fish monger told me.
????????? Farm raised will have a muddy taste to me. Catfish from fresh moving water is an entirely different critter. Try some tabby's.
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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Campfire Tracker
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Farm raised will have a muddy taste to me. Catfish from fresh moving water is an entirely different critter.
same to me; love catfish, but not the muddy tasting stuff. we usually eat it filleted, rolled in seasoned corn meal we spice up with creole seasoning, black pepper, onion powder, and granulated garlic...
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Campfire Ranger
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Campfire Ranger
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Good channel catfish are hard to beat.
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Campfire Outfitter
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You could roll a dog turd in House Autry and deep fry it and folks would ask for seconds.
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Campfire Kahuna
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Campfire Kahuna
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i soak in salt water for a while. dredge in plain yellow mustard then yellow cornmeal w/ salt and pepper and maybe a bit of old bay or some c'est bon seasoning. i fry in plain vegetable oil or lard. to me, olive oil will flavor whatever you cook in it. i do use it for other things.
to me, if you don't fry fish or chicken deep and smoking hot it absorbs too much grease
EDIT- should have added i use black iron pots for this duty Very similar to my favorite way to do halibut and lingcod. I use cornmeal and cracker meal 50:50 after the mustard. I have seen some of the Taiwanese shrimp operations... you could not get me to eat tilapia on a bet.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Jun 2001
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Campfire Ranger
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Campfire Ranger
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There was a segment on "Dirty Jobs" once.I beleive they said the talapia were raised in sewage lagoons
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Campfire Kahuna
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Campfire Kahuna
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There was a segment on "Dirty Jobs" once.I beleive they said the talapia were raised in sewage lagoons OR they raise different seafood in different ponds and the tilapia are in the very last pond...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Campfire 'Bwana
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Campfire 'Bwana
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Farm raised will have a muddy taste to me. Catfish from fresh moving water is an entirely different critter.
same to me; love catfish, but not the muddy tasting stuff. we usually eat it filleted, rolled in seasoned corn meal we spice up with creole seasoning, black pepper, onion powder, and granulated garlic... That's some darn good looking catfish filets, fyrepowrx.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Oracle
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Campfire Oracle
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Never thought of olive oil as a deep fry oil.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Campfire Tracker
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I won't eat farm raised tilapia either. They farm raise them here in AZ.
The process is, raise shrimp, and harvest said shrimp. Add tilapia to the shrimp tanks. Let the tilapia feed on all of the left over waste excreted by the shrimp.
Now... we do have them in the local canals and city ponds, although I've not tried those either. Once a poop eater, always a poop eater.
If catfish tastes like mud, tilapia must taste like chit.
James Pepper: There's no law west of Dodge and no God west of the Pecos. Right, Mr. Chisum? John Chisum: Wrong, Mr. Pepper. Because no matter where people go, sooner or later there's the law. And sooner or later they find God's already been there.
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Campfire 'Bwana
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Campfire 'Bwana
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I net tilapia in the local canals here whenever I want. Haven't seen a problem with them.
Fish I'd rather eat, but they go down ok. Usually pan fry with Cajun spice and eat them with some tartar sauce.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Ranger
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besides channel cats, both wild and farm raised, there's lot's of catfish out there different from the channel cat species.
we always called them mudcats when i was growing up. they had a distinctly different flavor than the channels, stronger i would say. and they looked different, and in our case was usually smaller.
and yes, river caught cats are a breed apart from lake raised cats, but they're both good, and not nearly as cheap as they use to be.
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