Frying Catfish

[Chris Roberts]

What's your guys recipe for catfish?  I just started catching some again and I'm looking to try a different batter than what I've been using.

[dick tabbert]

David oh buddy you done good till you come up with them grits does anybody know that will ruin a perfectly good fish.

[Allen Morgan]

The only difference between cornmeal and grits, is the size of the grind.

[David, aka, "McScruff"]

In practical terms, as far as texture goes Allen, that's right. That's why I like to include a bit in the mix. It gives a certain 'toothiness' to the coating.

Now, for those who don't know it, grits actually start as corn kernels soaked in lye. This removes the outer husk, separates the volatile oils to prevent spoilage and swells the kernel. At this point it is what is referred to as "hominy"... the same stuff commonly found in cans.

Then, the newly made hominy is allowed to dry and, finally, it is ground into a coarse meal to become grits. All this was done back in the days before refrigeration to preserve the corn. What we think of as grits was more the standard "meal" of the day. What we think of as 'corn meal' was known but it was obtained and used in small quantities as it quickly spoils and turns rancid in the Southern heat.

During the Initial War of Federal Aggression (aka the Civil War), Federalist troops often complained of the food they 'liberated' from the gentle Southern folk wherever they pilfered. Aside from those few live chickens they might round up*, this food was inevitably dry cured pork (Virginia-style Ham) and grits/meal.

To a man, they could not wait to leave the torrid heat of the South and get back to real food - leaving that awful diet of "hog and hominy" behind, once and for all.

* It was considered a punishable offense to hide food - especially chickens - from the scavenging Union armies.

[dick tabbert]

That's good for me cause I don't like either one and that includes hominy yucccccccccccck.

[David, aka, "McScruff"]

Hey, Dick. Contrary to popular belief, grits are not evil. In this application they give a bit
of "tooth" to the coated fish which I like. They are just as easily omitted, though, if their presence
offends you.... Hahaha!

[Lord of the Fly , Rods]

 Last night at the Crappy Cabin it was fish and frogleg night. I used my basic cornmeal coating for the fish, season fish with cajun seasoning add an egg and swish around to coat the filets add cornmeal  and coat all pieces and let it rest for a few minutes, then fry.  Take remaining cornmeal add 50/50 mix of flour and cornstarch,next add club soda and mix to desired consistancy , drag frog legs through the batter and drop into hot oil, this makes a light crisp batter like tempura with a little corn meal for texture, everyone thought it was great, there was nothing left and people were wondering if it was too last in the season to catch more frogs.    LOFR

[David, aka, "McScruff"]

Heard of the club soda batter, never tried it.
Everything sounds delicious.

[Bruce Tomaselli]

I put flour in a zip lock bag seasoned with Old Bay Seasoning (to taste), salt, pepper, and garlic powder. I put the fillets in the bag and shake while I'm heating a skillet of olive oil and margarine. I drop in the fillets and cook until golden brown. Yum!