SapperDawg
03-14-2015, 05:51 PM
I love to fish, and I definitely do not get to do it as much as I wold like. I am not a sport fisherman, that is to say I go out with the intent of bringing back meat for several meals.
As a Southern man, eating freshwater fish = fried 99.9% of the time, and I am OK with that. My wife, however, is part of the brainwashed masses that is against frying in any way shape or form. Now she will eat fried fish and shrimp that I cook, and very much enjoy it, but if I want to eat my catch more frequently, then alternative preparations are required.
As this is the Lenten season, we eat fish every Friday. This gave me the opportunity to experiment with some catfish fillets I had in the freezer that needed cooking. I decided to make fish cakes (think crab cakes), and used this recipe as the basis:
http://honest-food.net/2015/01/30/fish-cakes-recipe-wild-rice/
I boiled my catfish fillets in water seasoned with a bit of an Old Bay type seasoning blend. I have baked them in prior attempts at this on a sheet pan, and had terrible results. Boiling them make them flavorful, and kept them from drying out. I ended up with plenty of white, flakey, juicy crumbles for the cakes.
These turned out great, however I had a problem with the cakes staying formed for cooking. I think it is because I didn?t have time to let the patties set in the fridge prior to cooking, I just molded the patties and went to town frying them (possibly another egg?). The taste, however, was fantastic.
I added a quick sauce of a table spoon of Gulden's mustard, a teaspoon of mayo and tablespoon of pickle juice for a hacked remoulade. It went very well with these. If you are looking for a way to use your catch of catfish, bream or crappie a bit differently, this is a great one.
http://i375.photobucket.com/albums/oo192/scumglove/1CF2EF31-1F3A-47DA-86E0-964403722EB5_zpsp43tjybr.jpg (http://s375.photobucket.com/user/scumglove/media/1CF2EF31-1F3A-47DA-86E0-964403722EB5_zpsp43tjybr.jpg.html)
As a Southern man, eating freshwater fish = fried 99.9% of the time, and I am OK with that. My wife, however, is part of the brainwashed masses that is against frying in any way shape or form. Now she will eat fried fish and shrimp that I cook, and very much enjoy it, but if I want to eat my catch more frequently, then alternative preparations are required.
As this is the Lenten season, we eat fish every Friday. This gave me the opportunity to experiment with some catfish fillets I had in the freezer that needed cooking. I decided to make fish cakes (think crab cakes), and used this recipe as the basis:
http://honest-food.net/2015/01/30/fish-cakes-recipe-wild-rice/
I boiled my catfish fillets in water seasoned with a bit of an Old Bay type seasoning blend. I have baked them in prior attempts at this on a sheet pan, and had terrible results. Boiling them make them flavorful, and kept them from drying out. I ended up with plenty of white, flakey, juicy crumbles for the cakes.
These turned out great, however I had a problem with the cakes staying formed for cooking. I think it is because I didn?t have time to let the patties set in the fridge prior to cooking, I just molded the patties and went to town frying them (possibly another egg?). The taste, however, was fantastic.
I added a quick sauce of a table spoon of Gulden's mustard, a teaspoon of mayo and tablespoon of pickle juice for a hacked remoulade. It went very well with these. If you are looking for a way to use your catch of catfish, bream or crappie a bit differently, this is a great one.
http://i375.photobucket.com/albums/oo192/scumglove/1CF2EF31-1F3A-47DA-86E0-964403722EB5_zpsp43tjybr.jpg (http://s375.photobucket.com/user/scumglove/media/1CF2EF31-1F3A-47DA-86E0-964403722EB5_zpsp43tjybr.jpg.html)