Conference turris::cooks

    FARM-RAISED CATFISH?
    
    Is there anyplace around here that sells farm-raised catfish on a
    regular basis?
    Preferable would be a place near Leominster, but I am willing to
    travel to find this goodie.
    
    Also, does anybody know of any easily-available fish that tastes like 
    farm-raised catfish?  
    
    Joseph 

    Addition to note:  I live in Mass.  I know that farm-raised catfish
    is available in the south, and also in the mid-west (and NM now).  I
    have only seen it once in a store (Heartland in Fitchburg, MA),
    and they stopped carrying it after that.  
    
    I'd like to travel to Albuquerque for some chili rellenos!     

    To ungarble .3 and to impart further information, the following
    is presented:
    
    Soak the catfish in milk for a while.  Roll in cornmeal and fry
    in an iron skillet in about an inch of rendered fatback (I'll
    bet a good cooking oil will do as well).  Most resturants around
    here (South Carolina) will deep fry them.  You'll have to start
    a Note for hush-puppies!

    I buy catfish at the Triple A Market in Acton, MA.  They carry it
    marinated in a cajun seasoning too - which tastes great simply baked.
     
    
    My family lives in Mississippi and they eat their catfish deep fried
    but I prefer the cajun catfish - besides it's better for you without
    deep frying.

   re:	< Note 331.7 by SPCTRM::MROCZKA "Carol Mroczka" >
                        -< Where to find catfish in MA >-

   We've found catfish at Stop & Shop, from time to time, and at
   Goretti's and Julio's (Worcester area chains).  Unfortunately, I know
   of no places where it's available on a regular basis.  You can
   sometimes find ocean catfish, which has a different taste from the
   fresh water cat, but is equally good.  (Just doesn't "melt in your
   mouth" quite the same way)  
   
   I do deep fry mine (one vice I allow myself, occasionally ;^}).  I
   just put a bunch of red and black pepper into some corn meal, roll the
   fish (cut into 1-2" width pieces) in it and fry in safflower oil until
   golden.  Comes out moist and delicious.  No matter how much we buy,
   it's never enough.  Even both my picky kids will eat this.
   
   D=

    Re: .0
    
         Being a former resident of New Orleans and still retaining
    my liking for catfish, my first urge was to suggest mailing the
    fillet to me.
    
         However, I can offer some minor hints.  Catfish is traditionally
    fried.  Though I bake almost every other fish I eat, I tend to stick
    with tradition on catfish.  It can be treated like any other fried
    fish.  Cornmeal, flour or any of the basic breadings for frying
    can be used.
    
         Sorry that I can't provide a real recipe for this, but I usually
    treat this as a toss-in-the-frying pan kind of fish and never add
    anything fancy.  If memory serves, the "Frugal Gourmet Cooks American"
    has a more involved recipe.
    
                                     Greg

    Yum, catfish is delicious!  It is a mild-flavored fish, sort of like
    trout.  The traditional thing to do with it is to coat it in batter and
    deep-fry it, but I don't usually cook that sort of stuff.  You can
    treat it like flounder and bread it and saute it quickly, or mix some
    whole-grain mustard into some mayo, spread that over the fillets, put
    them into a grill basket, and quickly grill them (that's what I like).
    One time I made a baked trout recipe with the catfish (covered with a
    sauce that was basically tomatoes and spices, I forget what else -
    recipe was from Guam), and it was good, too.  Just don't overcook it;
    it's done when it flakes easily.

    I usually dip it in egg, then roll it in yellow corn meal and bake
    it.  This seals the juices in.  Corn meal is usually found in the
    cereal aisle next to the containers of rolled oats/grits/cream of
    wheat.
    

    Strange, why is it that the one time I tried to make catfish (I sauteed it),
    it turned out to have the consistency of rubberband?
    
    Stella

         That is unusual, unless it was cooked a very long time.  When
    I cook it, it is firmer than sole (for instance), but tends to flake
    with a fork rather easily.  I think it is worth another try.
    
                                     Greg

   Fried catfish is one of the favorites in my family.  I made some for
   lunch yesterday, as a matter of fact.  (Then had red beans and rice
   for supper, but that's another story.)  
   
   There are two kinds of catfish you'll find up here in New England.
   Most often you can only get ocean cat.  But recently the Super Stop &
   Shop in Westboro had fresh water (cultivated) catfish.  The flavors
   are slightly different, with the cultivated cat being a bit more
   "buttery", you might say.  Both types fry really well.
   
   I use corn flour, rather than corn meal, when I can get it.  (This is
   not the same as Massa Harina.  It's not processed with lime water.)
   You can usually find it in health food stores for an outrageous price.
   We have my mother-in-law send up a supply of Zatarain's Fish Fri brand
   from New Orleans when we get low.  It's readily available in
   supermarkets there.
   
   I will use corn meal, if that's all I can get.  Tastes just as good,
   but makes a slightly more grainy coating.
   
   I mix 2 to 1, corn to white flour and then season with lots of red
   pepper and black pepper.  Then also add small amounts of onion powder,
   garlic powder, thyme, basil and rosemary.
   
   I heat my oil in a deep cast iron skillet until almost smoking.  I'm
   not sure of the temp.  I keep the burner on about medium high.  The
   old wisdom says to touch a wooden match to the oil.  If the match
   lights, it's at the right temperature.  I do it more by "feel".
   
   I cut the catfish filets into pieces about an inch or so wide.  Then I
   coat about four at a time in the flour mixture, shake off the excess
   and put them into the oil.  Don't bread up the whole batch at once,
   the coating will get thick and soggy.  As with most fried fish, when
   they float, they're done.  It's hard to overcook, unless you really
   put your mind to it.  Catfish stays very moist.
   
   No matter how much I cook, it's never enough.
   
   My wife is the New Orleanian, and she eats her fried fish with
   ketchup.  My kids like it that way, too.  I will do it on occasion,
   but prefer just lemon juice.  The ketchup is too sweet for me.
   Catfish does not go well with tartar sauce, however, IMHO.
   
   D=

    Why not try a Cajun spice specifically for fish -- gives a whole other
    flavor to catfish!
    

   re:	                     <<< Note 1954.7 by SUPER::MACKONIS >>>
                               -< Cajun Catfish >-

>    Why not try a Cajun spice specifically for fish -- gives a whole other
>    flavor to catfish!

   If you're referring to the K-Paul "Cajun Magic" seasoning blends that
   Paul Prudhomme markets, the ingredients I noted in .6 are not much
   different than his Seafood Magic variety.  Slightly different proportions
   and some additions that I don't use.
   
   I do keep a whole assortment of these in my kitchen, but like to do my
   own seasoning when it comes to frying.  Through experimentation, I've
   found what will and won't be accepted by my wife and kids.  The "Cajun
   Magic" blends are good and easy in most cases, however.
   
   Tony Chacherie (sp?) also puts out a line of cajun spice mixtures,
   sauces, crab boil, etc. which are quite good.  I noticed the Julio's
   in Westboro has been carrying some of these.
   
   D=

    
    My local market (Alexander;s in Merrimack) sells
    catfish with the cajun season on it. It is not 
    hot at all, but you can make it hotter if you want. 
    Since I discovered it this summer, I spinkle some
    fresh herbs and add lemon juice, wrap it in foil,
    and throw it in the grill - it comes out great!