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Off Topic TN Forums
Cooking Forum
Catfish tacos
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<blockquote data-quote="WTM" data-source="post: 5025306" data-attributes="member: 6230"><p>blackened or grilled is the way i cook them but i imagine they would be good fried and probably would be good in chowder.</p><p></p><p>when you filet them dont go all the way against the skin, leave about 1/8" on the skin. the same way i do white bass, stripers and silver carp. it leaves the bad tasting oil and red meat on the skin and off the filet. its firm meat and taste similar to blackened redfish i had in florida one time that cost 25 bucks.</p><p></p><p>i only keep them up to about 10 pounds and the ones i catch near the river channel off the shell beds. i keep my livewell in ice and a little water and shock kill all fish i catch. it draws a lot of the blood out of the meat.</p></blockquote><p></p>
[QUOTE="WTM, post: 5025306, member: 6230"] blackened or grilled is the way i cook them but i imagine they would be good fried and probably would be good in chowder. when you filet them dont go all the way against the skin, leave about 1/8” on the skin. the same way i do white bass, stripers and silver carp. it leaves the bad tasting oil and red meat on the skin and off the filet. its firm meat and taste similar to blackened redfish i had in florida one time that cost 25 bucks. i only keep them up to about 10 pounds and the ones i catch near the river channel off the shell beds. i keep my livewell in ice and a little water and shock kill all fish i catch. it draws a lot of the blood out of the meat. [/QUOTE]
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Catfish tacos
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