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catfish anyone?
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volsegghead39
Posts: 28
Hey eggamaniacs,
I have a buddy bringing some fresh catfish down to me next weekend and wanted to put them on the egg. Any good suggestions?
Thanks guys
I have a buddy bringing some fresh catfish down to me next weekend and wanted to put them on the egg. Any good suggestions?
Thanks guys
Comments
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Blacken with Paul Prudhomme's blackened redfish seasoning
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Or deep fry 'em. But then, that would be OT huh?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
IMHO One of if not the best fish season out there! Looks great! Thanks for pic'sBGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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Coat both sides of the fillet with melted butter
Geaux heavy with the PP seasoning
About 1 minute each side in a smokin hot CI skillet - dome around 450-500
We used olive oil that day as well as an eggsperiment - real good but butta is betta
Always a treat to visit the Chicken Ranch proprietors and play with Lilly -
Love it...
I was trying to decide which I liked best, mountain trout or catfish. Both were excellent.
GG -
Fried Catfish...nothing better.Dave San Jose, CA The Duke of Loney
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Just wondering how you had the egg set up. Can't really tell from the video. Looks delicious!!
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where can i find this PP seasoning or if i can't find it what would be comparative to it?
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Most supermarkets carry it
Capt Frank
Homosassa, FL -
Most grocers carry it - it originated in Louisiana but I buy it at any number of grocery stores in Corpus Christi. A small store may not carry it but a big one likely will. Walmart may have it in the seasoning isle.
If you can't find it locally, you can get it online.
http://www.google.com/products?q=paul+prudhommes+blackened+redfish&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&ei=aaY_TPGhH4G78ga6qdWPCw&sa=X&oi=product_result_group&ct=title&resnum=3&ved=0CDAQrQQwAg -
It's simply a CI skillet on the grid.
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Both plates clean at the end??
Good pics - both look fantastic!! -
BLACKENED!!!YUMMY!!!
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Like to use this recipe, which is very BGE friendly, and sometimes add thin slices of tomato and/or red onions on top of the fish then the mayo/parmesan combo. sour cream is a good mix also.
Fish, Favorite, Parmesan, Crusted
INGREDIENTS:
1-1 1/2 Lbs. Favorite Fish
1/2 Cup Mayonaisse
1/2 Tsp. Bay Leaves
1/2 Tsp. Cayenne Pepper
1/2 Tsp. Salt/Pepper
4 Tbs. Parmesan Cheese
*****Tarter Sauce*****
1 Cup Mayonaisse
1/4 Cup Sweet Relish
1 Tbs. Worcestershire Sauce
1/2 Lime, Juiced
Dash Cayenne Pepper
Procedure:
1 Bring oven to 350°F. Cut your favorite fish filets to apprx. 6 ozs. each. Mix ingredients for topping in mixing bowl. Coat fish with topping, place in oven 15 minutes until firm.
2 Mix the ingredients for the tarter sauce and store in the refrigerator until the fish is done.
3 Top fish with a slice of lemon and a side of seaweed. Tarter sauce on the side for a faboulous dish.
Recipe Type
Main Dish, Seafood
Recipe Source
Author: Chef Casey Ford, La Crepe, Melbourne, Florida
Source: Magazine, 2006/08/24 -
Paul Prudhomme's is available in most grocery's or specialty store. If not you can buy at www.chefpaul.comBGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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That is not fried but grilled or Blackened with butter & P.P. Blackened Redfish Magic. Fried is with grease or oil. All is good thoughBGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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EVOO burns after 350*, go by directions of P.P. and use nuttin but butta! REAL Butta!BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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Both the trout and catfish were great. The only thing left on the plates were bones.
GG
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