What's the texture of fully cooked catfish like?

Discussion in 'Off Topic' started by iamtrout, Feb 14, 2006.

  1. iamtrout

    iamtrout Diamond Member

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    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!
     
  2. brxndxn

    brxndxn Diamond Member

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

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

     
  3. zoiks

    zoiks Lifer

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    Trout cooking Catfish. Thats a first :p
     
  4. myusername

    myusername Diamond Member

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

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  6. iamtrout

    iamtrout Diamond Member

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

    zoiks Lifer

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

    zoiks Lifer

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

    Nithin Senior member

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

    brxndxn Diamond Member

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    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
     
  11. iamtrout

    iamtrout Diamond Member

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    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....*
     
  12. JDrake

    JDrake Banned

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  13. brxndxn

    brxndxn Diamond Member

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    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..

     
  14. Platypus

    Platypus Lifer

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  15. DainBramaged

    DainBramaged Lifer

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

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    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. :thumbsup:
     
  17. iamtrout

    iamtrout Diamond Member

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    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.
     
  18. eakers

    eakers Lifer

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    such cannabalism!!!
     
  19. Cattlegod

    Cattlegod Diamond Member

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    post pics, and then pics with your finger poking it so we can see how it deflects.
     
  20. 0roo0roo

    0roo0roo No Lifer

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    chewy=not done!
    it should come apart easily.
     
  21. iamtrout

    iamtrout Diamond Member

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

    DainBramaged Lifer

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    Shittles?
     
  23. iamtrout

    iamtrout Diamond Member

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    In the trash already :(
     
  24. iamwiz82

    iamwiz82 Lifer

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    Why not just cook it longer? :confused: It's catfish, it's not like it's a filet mignon.
     
  25. iamtrout

    iamtrout Diamond Member

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    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."