What's the texture of fully cooked catfish like?

iamtrout · 02-14-2006, 06:10 PM

Cooked 2 minutes on each side in 1/4 inch oil. When eating it there are parts that are not flakey, and some parts that just seem a bit too juicy, bordering on slimey...

UPDATE: I'm starting to feel kinda sick.... lol!

brxndxn · 02-14-2006, 06:12 PM

slimey = not cooked.. Fried catfish should be flakey throughout.

However, if you cook too long, fish tends to taste tough and rubbery.

zoiks · 02-14-2006, 06:12 PM

Trout cooking Catfish. Thats a first

myusername · 02-14-2006, 06:12 PM

catfish is kind of nasty no matter how you cook it.

Schadenfreude · 02-14-2006, 06:13 PM

Quote:

Originally posted by: brxndxn
slimey = not cooked.. Fried catfish should be flakey throughout.

However, if you cook too long, fish tends to taste tough and rubbery.

iamtrout · 02-14-2006, 06:14 PM

Quote:

Originally posted by: brxndxn
slimey = not cooked.. Fried catfish should be flakey throughout.

However, if you cook too long, fish tends to taste tough and rubbery.

God fvcking dammit. Fvck. FVCK! Smoked up my house all for nothing. Fvcking catfish. Asshole.

zoiks · 02-14-2006, 06:14 PM

Quote:

Originally posted by: myusername
catfish is kind of nasty no matter how you cook it.

Not really. The filets are really delicious. I usually use my pliers to pull off their skin first though.

zoiks · 02-14-2006, 06:15 PM

Quote:

Originally posted by: iamtrout

Quote:

Originally posted by: brxndxn
slimey = not cooked.. Fried catfish should be flakey throughout.

However, if you cook too long, fish tends to taste tough and rubbery.

God fvcking dammit. Fvck. FVCK! Smoked up my house all for nothing. Fvcking catfish. Asshole.

You're probably going to get banned for calling the fish an asshole.

Nithin · 02-14-2006, 06:15 PM

i think 2 mins is not enough. i usually leave it for about 10-15 on medium heat.

brxndxn · 02-14-2006, 06:18 PM

Quote:

Originally posted by: myusername
catfish is kind of nasty no matter how you cook it.

Blashphemy!

1tbls butter + 1tbls canola oil heated on slightly higher than medium
then...

lightly salt/pepper catfish.. and dip in batter made with flour and beer

Throw in pan for 1-3 minutes/side

squeeze half lemon over top.. yum

iamtrout · 02-14-2006, 06:19 PM

Quote:

Originally posted by: Nithin
i think 2 mins is not enough. i usually leave it for about 10-15 on medium heat.

But the recipe called for 1.5 - 2 minutes on each side...

Basically it told me to lightly coat it in flour, dip in beaten egg, coat on corn meal, then cook it for 2 minutes on each side in 1/4 inch of oil with a "good amount of heat." I cooked mine med. high - high.

*sigh....*

JDrake · 02-14-2006, 06:20 PM

PICS?

brxndxn · 02-14-2006, 06:20 PM

Quote:

Originally posted by: iamtrout

Quote:

Originally posted by: brxndxn
slimey = not cooked.. Fried catfish should be flakey throughout.

However, if you cook too long, fish tends to taste tough and rubbery.

God fvcking dammit. Fvck. FVCK! Smoked up my house all for nothing. Fvcking catfish. Asshole.

If the oil smokes, then you have a problem.. Either you're using something dumb like olive oil (low smoke point - use Canola) or you've got the burners set wayy too high.

BTW, 1/4" oil in the pan is a LOT of oil.. I pan-fry catfish in 1-2 tablespoons of oil mixed with the same amount of butter..

Platypus · 02-14-2006, 06:20 PM

CANNIBAL!

DainBramaged · 02-14-2006, 06:21 PM

Quote:

Originally posted by: zoiks

Quote:

Originally posted by: iamtrout

Quote:

Originally posted by: brxndxn
slimey = not cooked.. Fried catfish should be flakey throughout.

However, if you cook too long, fish tends to taste tough and rubbery.

God fvcking dammit. Fvck. FVCK! Smoked up my house all for nothing. Fvcking catfish. Asshole.

You're probably going to get banned for calling the fish an asshole.

I hope he does. Wasn't that bitch of a catfish's problem.

Schadenfreude · 02-14-2006, 06:25 PM

Quote:

Originally posted by: brxndxn

Quote:

Originally posted by: iamtrout

Quote:

Originally posted by: brxndxn
slimey = not cooked.. Fried catfish should be flakey throughout.

However, if you cook too long, fish tends to taste tough and rubbery.

God fvcking dammit. Fvck. FVCK! Smoked up my house all for nothing. Fvcking catfish. Asshole.

If the oil smokes, then you have a problem.. Either you're using something dumb like olive oil (low smoke point - use Canola) or you've got the burners set wayy too high.

BTW, 1/4" oil in the pan is a LOT of oil.. I pan-fry catfish in 1-2 tablespoons of oil mixed with the same amount of butter..

Yeah - rule of thumb is taht you don't use olive oil to fry - of course, there is a difference - I think EVOO (extra virgin olive oil) you technically 'can' fry with, but still it has a lower burning temperature than other oils.

Another thing that a lot of people, myself included, do but shouldn't is use high heat to 'cook faster' - if it's a thicker piece of meat, I like to sear the outside (high heat) and cook with a med./low-med. temp so it'll cook while holding all of the juices in, but straight cooking with high heat is a no-no.

Low ans steady heat FTW.

iamtrout · 02-14-2006, 06:27 PM

Yar, thanks for the tips. I did NOT use olive oil; I think it was canola or some other cheap vegetable oil. But I did cook it on high because the recipe called for 2 min a side and I thought "Oh, that's really short. I better crank it up."

Shittles.

eakers · 02-14-2006, 06:28 PM

such cannabalism!!!

Cattlegod · 02-14-2006, 06:29 PM

post pics, and then pics with your finger poking it so we can see how it deflects.

0roo0roo · 02-14-2006, 06:30 PM

chewy=not done!
it should come apart easily.

iamtrout · 02-14-2006, 06:30 PM

Quote:

Originally posted by: eakers
such cannabalism!!!

RAWR!!!!!!!! *Starts charging at eakers, mouth dripping with half-raw catfish.*

DainBramaged · 02-14-2006, 06:30 PM

Quote:

Originally posted by: iamtrout
Yar, thanks for the tips. I did NOT use olive oil; I think it was canola or some other cheap vegetable oil. But I did cook it on high because the recipe called for 2 min a side and I thought "Oh, that's really short. I better crank it up."

Shittles.

Shittles?

iamtrout · 02-14-2006, 06:31 PM

Quote:

Originally posted by: Cattlegod
post pics, and then pics with your finger poking it so we can see how it deflects.

In the trash already

iamwiz82 · 02-14-2006, 06:32 PM

Quote:

Originally posted by: iamtrout

Quote:

Originally posted by: Cattlegod
post pics, and then pics with your finger poking it so we can see how it deflects.

In the trash already

Why not just cook it longer?

It's catfish, it's not like it's a filet mignon.

iamtrout · 02-14-2006, 06:35 PM

Quote:

Originally posted by: iamwiz82

Quote:

Originally posted by: iamtrout

Quote:

Originally posted by: Cattlegod
post pics, and then pics with your finger poking it so we can see how it deflects.

In the trash already

Why not just cook it longer?

It's catfish, it's not like it's a filet mignon.

I tried before posting. Nuked it in the microwave for 3 minutes until it started making popping noises. Took it out, still looked pretty undercooked. The house was filled with smoke, I had a small oil spill, I had just had to take the battery out of the smoke detector, and at that time I just sorta said "fvck it, the filet was only $3."