Catfish?
#12
RE: Catfish?
Mix a little lemon pepper into your flour, coat then fry as you would. I prefer fried in butter. but deep fried is fine too, although I never tried it that way with the lemon pepper, I think it would burn.
#13
Join Date: Feb 2003
Location: Northern, VA
Posts: 163
RE: Catfish?
I'll side with Christine, I've been using Zatarins on all my fish for several years now and it's hard to beat. I will dip them in a mixture of milk and egg b/f I dust them, but it's not necessary. They also have a cajun seasoning that's pretty good.
#14
Join Date: Feb 2003
Location: Bentonia Mississippi USA
Posts: 10
RE: Catfish?
Christine, you are so right about the Zattarains! I use peanut oil in the fryer. I have been meaning to tell you that because of you I canned some deer and now I have created a monster. Everybody that eats it wants a jar. I can't keep the stuff! One person even bought the jars and showed up at my door with the jars and a freshly killed deer. All jokes aside it is the only way to go as far as stew meat is concerned. Thanks for the info.
#15
Super Moderator
Join Date: Feb 2003
Location: Roane Co. WV USA Member since 11/1999
Posts: 2,045
RE: Catfish?
Thanks guys. Its the best catfish I've ever had and I love catfish!!
Larry, Welcome to the board! Nice to see you posting. Canned deer meat when done right is hard to beat. I'm just happy that another was able to benefit from what I posted. Experiment from time to time when you do your canning. My personal favorite is quite simply a teaspoon of salt and 1 or 2 garlic cloves.
Larry, Welcome to the board! Nice to see you posting. Canned deer meat when done right is hard to beat. I'm just happy that another was able to benefit from what I posted. Experiment from time to time when you do your canning. My personal favorite is quite simply a teaspoon of salt and 1 or 2 garlic cloves.
#16
Nontypical Buck
Thread Starter
Join Date: Feb 2003
Location: Michigan
Posts: 3,476
RE: Catfish?
Christine...I could probably do a search and find it..but can you do a cut and past of any post you did outlining your method and steps for canning deer meat...
and must it be done with feash veinison...or would frozen and then thawed meat do just as well?
Thanks
and must it be done with feash veinison...or would frozen and then thawed meat do just as well?
Thanks
#17
Join Date: Feb 2003
Location: Bentonia Mississippi USA
Posts: 10
RE: Catfish?
8mm/06,
I am not Christine, but I can tell you for a fact that you can use frozen as well as fresh deer meat for canning. The first I canned had been vacuumed sealed and frozen. Turned out perfect. Today I canned 14 quarts. I used fresh for 12 jars and frozen for 2 jars. My canner holds 7 quarts so I needed two more jars to make a full load. I don't put any seasoning in it. I season it however I want when I open the jar. I am going to try to do at least 50 jars(one a week in case Bin Laden turns the lights out- Ha).
I am not Christine, but I can tell you for a fact that you can use frozen as well as fresh deer meat for canning. The first I canned had been vacuumed sealed and frozen. Turned out perfect. Today I canned 14 quarts. I used fresh for 12 jars and frozen for 2 jars. My canner holds 7 quarts so I needed two more jars to make a full load. I don't put any seasoning in it. I season it however I want when I open the jar. I am going to try to do at least 50 jars(one a week in case Bin Laden turns the lights out- Ha).