The biggest problem with cats that big is the amount of fat they carry on them. The brownish build up on the outside of the meat is what you need to cut off. If you use a very sharp fillet knife you can skim this off no problem. Also eliminate the belly meat and scrub the cavity with toothbrush to eliminate the dark film in it. Anything that is off color from the meat will tend to give you the strong taste people associate with the bigger fish. This sounds like a lot to do, but not really. When you get the fish cleaned up good, cut'em into steaks, batter'em and deep fry.
muddy
Well-Known Member
try it grilled. take a piece of aluminum foil large enough to totally wrap around the fillet and keep stuff from leaking out. then take some butter and smear it on the aluminum foil anywhere the fillet will be touching the sides. in my opinion you want to apply the butter liberally. then take the fillet and sprinkle lemon pepper on both sides to your own seasoning preferences. fold the foil over the fillet and fold up the sides tight enough so that the butter doesn't leak out when it melts. the butter gives flava and also keeps it from sticking to the foil (duh!) and acts as a marinade sort of. anyway, warm up your grill or oven for 10 minutes or so and then lay the foil on the flame. i usually use a medium heat for about 5-10 minutes. flip the foil over and cook another 5-10 minutes and it should be done. simple and tasty. the cooking time will depend on the thickness of the fillet.
another sure fire way is to deep fry that sucker!! catch about 50 more that size and bring 'em to the rendezvous in june!!
another sure fire way is to deep fry that sucker!! catch about 50 more that size and bring 'em to the rendezvous in june!!
muddy
Well-Known Member
don't forget to cut out the lateral line "red meat" area on them as well. especially in bigger fish. this will generally reduce one side fillet into 2 smaller fillets. if the catfish is big enough there are also small "steaks" on their heads. flatheads have them and so do larger walleyes.
moosehunter
PMA Member
i have a friend that used to run lines for catfish. He put his in a cow tank that was spring fed for a couple days. It cleaned thier system out and turned the meat white and got rid of the fishy taste according to him. He also says you have to scrape out the brownish/red crap stuck to the rib cage. Good luck
M
moose270
Guest
once you fillet them soke em in milk for one hour than deep fry those bottom eaters!!!
supserdave
PMA Member
Any catfish over 4lbs or so I use this method. Clean like you usually would, and cut out all discolored meat, red lateral line, and the yellow fatty stuff in the belly. Dip the fillets in a pan of boiling water for about 20 seconds. Then pull back out, pat dry, bread, and then fry. Gets rid of a lot of the muddy fishy taste, and after doing it once and seeing the water after your done, you'll do it every time.
Limb Chicken
Active Member
Cut'em up put them in a fryin pan, throw the fish out and eat the skillet...
P
PupChowMN
Guest
Wade we did the tony's last night with the crappies, northerns and walleyes. I did this weekend up in NE iowa with the trout we caught and it was awesome. Nothing like a little Tony Chacheres to spice it up a notch.
simplesimon
New Member
Here is one with a couple of fillets.
http://www.iowawhitetail.com/photopost/showphoto.php?photo=3226&password=&sort=7&thecat=996
http://www.iowawhitetail.com/photopost/showphoto.php?photo=3226&password=&sort=7&thecat=996