Who Says Cats don't taste good!

Catfish Ed's Basic Catfish Recipe

Cleaning and preparing the fish.

There are many ways to prepare the fish for cooking, but my favorite is to fillet them. Many people will tell you that Channel Catfish taste muddy, musty or like algae, especially in warm water lakes in the summer time. I have found this to be untrue if you fillet them properly. The key is to remove the belly section and the dark red meat (coagulated blood)from the fillets. This makes for a little waste but the remaining fillets rival the best commercially raised catfish.

Now we're ready to cook!

Ingredients:

Channel Cat Fillets

Seasoned Salt ( Lawrys etc. )

Seasoned Pepper

Garlic Powder

Onion Powder

White Flour

White Cornmeal

Peanut or vegetable oil

Slice the fillets into 2 to 4 inch pieces or whatever your preference but not too thick or they will take forever to cook. This is particularly true with larger fish. Apply the seasonings generously and refrigerate in a plastic bag or covered container for at least two hours. Put equal amounts of white flour and cornmeal in a plastic bag and shake until thoroughly mixed. Put a few pieces at a time in the bag and shake until all pieces are thoroughly coated. In a deep fryer or wok pot heat the cooking oil to the proper temperature, when a drop of water splatters upon contact, the oil is ready to go. Place a few pieces of fish at a time in the fryer and remove when they are golden brown. Put them on paper towels to drain off excessive oil and serve them with whatever you like.

Enjoy!!.......Catfish Ed.