Catfish Cooking


Last week, on my once a month shopping visit to Walmart, I found a bargain in their fish department. They had a bag of fillets of a whitefleshed fish called SWAI. A 2 lb bag was $6.48 -- but in another cooler, a 4 lb bag was $6.50. Right. Recognizing a bargain when I saw one, I bought a 4 lb bag.

When I got it home, I discovered that each fillet was individually flash frozen and cryovac sealed and that a 4 lb bag gave me 12 fillets.

Curious about the flavor, I thawed out a couple, crumbed them in a mixture of panko bread crumbs, ground almonds and a couple of tablespoons of grated parmesan, then gently pan fried them in a little bit of butter.

HOO BOY -- were they GOOD! On a 1 to 10, I'd give them a 12. Firm, not dry or heavy, just right. This fish is REALLY good! Hmm -- I'm wondering how good it would be cooked outside on the grill? Yum!

Catfish Cooking

Swai = catfish, basically. They're not allowed to call it "catfish" because of the threat it poses to US catfish sellers. Shirley

Thank you for that! YES, it DOES taste like catfish -- GOOD catfish, not the left in the cooler too long overly strong stuff you commonly find.

Umm -- my favorite way to cook catfish:

Crumb with a mixture of bread or cracker crumbs, ground pecans and a dose of Tony Chachere's Cajun Seasoning. Then pan fry in sweet butter. Place into melted butter in a glass pan in a hot oven and sprinkle well with Jack Daniels.

Bake until the moisture from the JD bakes out, leaving only the flavor. Oh, and make about twice as much as you normally do per person, it will be devoured!

Warm hugs and woofs,
Maggie &
(2/18/11 and 2/19/11)


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