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Catfish?

Old 08-31-2004, 10:22 PM
  #11  
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Default RE: Catfish?

I just shake the fish in a bag of flour and corn meal then deep fry. I sometimes just steam them and dip in hot butter.
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Old 09-01-2004, 12:15 PM
  #12  
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Default 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.
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Old 09-21-2004, 02:15 PM
  #13  
 
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Default 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.
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Old 12-12-2004, 12:43 AM
  #14  
 
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Default 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.
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Old 12-12-2004, 04:36 AM
  #15  
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Default 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.
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Old 12-12-2004, 12:04 PM
  #16  
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Default 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
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Old 12-12-2004, 10:22 PM
  #17  
 
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Default 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).
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Old 12-22-2004, 07:59 AM
  #18  
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Default RE: Catfish?

First soak the fillets in Louisiana hot sauce for about 2 hours, then roll them in Zatarains and deep fry them peanut oil. It gives them a good spicy flavor but it is not hot.
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Old 12-22-2004, 10:20 AM
  #19  
 
Join Date: Nov 2004
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Default RE: Catfish?

God made fish for catching and catfish for eating!!

I use the Louisianna Hot Sauce but had never used Zataran's. Did it this weekend and I am converted!!
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