Thanks for the catfish Tips!

Thanks to the help of IDO members, my first channel cat trip was a success. My biggest was 8lbs or so but the 2 pounders were going strong. It was all on sudden impact, only 1 little tap on secret 7. Didn’t use any cutbait or bullheads. Deepest fish we caught were in 19ft and the shallowest were up tight to shore. You guys aren’t lying when you say they tug. Thanks again. Any tips or recipes on cooking them? Deep fried and a cold beer is always a safe bet I suppose.

Sounds like a good trip!

Myself, I cant stand eating catfish when there are plenty of walleye and sauger in the river. People say you cant tell the difference between fish when they are fried, I can. I’d rather have walleye or panfish.

Fillet them like a Walleye or Bluegill. I let mine set in saltwater over night but thats just to cut the oil, which there is very little of in a channel.
I make sure the fillet is wet then just flour in a mix of 1/2 yellow cornmeal and 1/2 flour. If I have the time I let the fillets lay in the mix for about an hour, so theres more bredding that sticks to the fillet. Then I put into the frying pan or deep fryer.
For tarter sauce I mix Mircle whip, maybe a little sour cream or chive and onion chip dip, coarse chopped onions and sweet pickle relish and lay it on heavy just out of the fryer, darned good eating!

Any time you need a heavy breading, then tarter sauce layered on thick you must be covering up something. I dont eat fish I have to cover up the flavor of. But whatever tickles your pickle I guess.

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Any time you need a heavy breading, then tarter sauce layered on thick you must be covering up something. I dont eat fish I have to cover up the flavor of. But whatever tickles your pickle I guess.

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Pretty sure he asked for a recipe??? We all get it you like walleye

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Any time you need a heavy breading, then tarter sauce layered on thick you must be covering up something. I dont eat fish I have to cover up the flavor of. But whatever tickles your pickle I guess.

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Pretty sure he asked for a recipe??? We all get it you like walleye

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And what did you add to the conversation? You have a recipe to share?

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Any time you need a heavy breading, then tarter sauce layered on thick you must be covering up something. I dont eat fish I have to cover up the flavor of. But whatever tickles your pickle I guess.

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Pretty sure he asked for a recipe??? We all get it you like walleye

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And what did you add to the conversation? You have a recipe to share?

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Sorry to sidetrack your thread ocean. Good luck finding a recipe and glad you got in to the cats. Enjoy

if you havent done so already make sure and cut all the fat off(DARK colored meat) get it so there is only nice white meat.. no covering needed then!! most people that trash on cats just dont have a clue on how to prepare them.. walleyes and pannies are very good and very easy to prepare.. cats do take a little more effort or work but well worth the time..

good to hear ya had a good trip!!!

I chunk up my fillets to about 2″ by 2″. Give them a quick shake in a plastic bag with Frying Majic. Deep fry at 375 for about 3 minutes or until golden, not dark brown. Enjoy with potato salad and cold brews.

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if you havent done so already make sure and cut all the fat off(DARK colored meat) get it so there is only nice white meat.. no covering needed then!! most people that trash on cats just dont have a clue on how to prepare them.. walleyes and pannies are very good and very easy to prepare.. cats do take a little more effort or work but well worth the time..

good to hear ya had a good trip!!!

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Right on Gun!

I’ve had more channel cats in the last month then I’ve had in my life. Why?

Ol Pete cleans them like a walleye, ensures the dark or red is cleaned off between the skin and the filet, takes out the lateral line then puts them in ice water over night.

The following day, he cleans off all the fat that has now turned yellow.

Foil on the grill with a pat of butter or your favorite breading including flour, salt and pepper.

MANY people that have prepared it this way will tell me it’s better then walleye. I still like my skin on, bone in gills better though.

I’m also a lover of Sturdiwheat Cajun breading…just a hint of spice along with the sweet taste of cat.

Baked is really good too. I lay the fillets in a baking dish, throw on some onions or shallots, sprinkle with a bit of paprika, salt and pepper. Drizzle just a bit of olive oil and into a 425 degree oven just until the fillets flake apart with a fork.

I like a crisp bredding that tastes good right along with the taste of the fish, I bread all my fish this way, I’m just a fan of a good crisp bredding, kind of like a fish fillet coated with french fries, I like my chicken that way too, a good crisp bedding is one of my favorites.

Thanks for all the input…looks like I have enough here to last me awhile. Sounds like removing the yelowish/darker meat is a must. Can’t wait to try my luck again. I also found that nothing initiates new boat carpet better than stinkbait and cat slime.

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I also found that nothing initiates new boat carpet better than stinkbait and cat slime.

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Got that right!

Here’s a tip for the stinkbait on the carpet:

Leave the boat out in the sun for a few days. The UV rays seem to kill the stench after awhile

you guys made me SO hungry..!!

I did a smooth wall finish job for a lady and her husband who built thier own airplane and were both pilots, a few years ago and they like to dip thier fillets in an egg and milk solution and then roll and coat well with instant potato flakes. I haven’t tried it yet but that does sound good too, they said its especially good on bluegill and crappie fillets, maybe Bret will let us Know if it passes the taste test.