gourmet cook question?

I was PMing with a P-4 walleye guy that’s working on a top 10 list for frying up flatheads.

He claims that beef is the proper gravy for serving with flathead. I’ve looked on line and can’t find anything to back this up or bust his claim.

So I’m asking you guys. What tastes better with Mercury, chicken or beef gravy?

Redneck you stay out of this thread. I’ve seen you burn water already!

The best gravy I have found for that situation is to break open an old thermometer and drizzle the liquid mercury on the fillet just before removing from the grill.
mmmmmm. metalic.

I don’t know but since that kid of mine uses chicken livers wouldn’t that imply that chicken would be the correct choice Since most of my flatties come on plastics I can’t use that logic but possibly a nice melted ringworm gravy might hit the spot. I would think the more natural colors should give you a nice flavor

MMMMMMMM……Gravy

Thyme Mustard Dip…

You very very carefully and delicately deep fry the approximately 3 inch catfish filets after light coating them with shorelunch. Deep fry in canola oil at approximately 375 degrees. Fry til golden brown and filets are rolling/floating. Carefully remove the delicate filets and set them carefully on a cotton dishtowel to remove excess oils.

Now prepare the plate with an Itallian tornado bun(lightly toasted)… fresh organic lettuce, tomato(e) and thyme mustard dip, ( recipe on request), on the serving plate.

The final step is by far the most important!!! walk over to the corner of your kitchen and locate the refuse container quickly… take the catfish you carefully prepared and store it in the refuse container… walk back to the prep area and place the walleye filets you smartly prepared earlier in the bun, lightly bast it with the dip and add the tomatoe and letuce ,close and dip as desired.

Although this recipe is a closely held family secret I have purposely replaced certain items so as to slightly alter it.. for example we actually use a finely crushed kitty litter for the ideal breading for the delicate catfish filets… it also is a big help in maintaining proper antiodiferous conditions required after storing the petite delicate catfish filets in the waste container.

Oh and if you wish to replace the thyme dip with either chicken or beef gravy… either will add a delightful extra something to the catfish filets before storing them in the storage container.

Hope this helps Lawrence

Thanks Lawrence,

It’s sounds better than the water Redneck burns.

No problem I have many useful gormet recipes for catfish… and all of them handily can use the same refuse container. Although we do highly reccomend that you dispose of the refuse container after each use.

BK:

I think that if that guy is worth his weight in gourmet gravies, why isn’t he making a catfish stock from the bones of the filleted fish, so that he can make a catfish gravy with a roux and the above stock…

Mark

Whoresradish and mustard.

This should give you the needed salt content for the meal.

DAIRY QUEEN

Chicken Strip Basket with Country Gravy (6 piece)

1,640 calories
74 g fat (12 g saturated, 1 g trans)
3,690 mg sodium
Sodium equivalent: Like eating 11 large orders of McDonald’s French fries!

Talk about a value meal: One Chicken Strip Basket gives you almost two days’ payload of sodium! If thinking about it doesn’t elevate your blood pressure, eating it might. Don’t become a statistic.

ET

The 1-3 pounders don’t require gravy and they are virtually mercury free. It requires about 4-5 per person being fed, but it is worth it. If you are lucky enough to seine up a large school of fry, they are tasty snacks.

This is all hearsay, but that’s what my brother tells me.

So far I’m liking Mark B’s the best.

Pug? You have more than one brother?

BK chicken gravy made with this special sweet water from the top secret spring

hears the location on Flash-earth http://www.flashearth.com/

Lat= 44 deg 55′ 5.2″N
Lon= 93 deg 2′ 40.3″W

dont tell anyone

eye-eye Cptn!

3 others, but they are a little more normal than Ron and I. No, I take that back. They just have different issues.

Hey Mr. Ecklor,

I agree, people should be eating more walleyes! I mean, you can’t use the little ones for bait, so may as well give the species a purpose! I may have to do a taste test between an 8 pound flat and an 8 pound walleye, though.

Quote:

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taste test between an 8 pound flat and an 8 pound walleye

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Best time of year to do this is now…bonus caviar!!

Let a few bullheads sit in about an inch of water in a flow troll for a week with a little bit of garlic and bingo…Tangy Gravy.

Use for a dipping sauce for fried chunks of a 40lb+ flattie belly meat make sure to throw the rest of the fish away!

That was cruel! You don’t even roast the whiskers?