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Old 10-25-2004, 09:02 PM   #21
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Well, I was considering the fact that I lived in Georgia for a couple of years (albeit Augusta and she's from further south) and nobody I ran into talked with THAT much of an exaggerated accent.. and her two sons on the show occasionally don't talk with that sane heavy accent.. and none of the vendors she visits or fishes with or visits to pick produce on her show talk that way.. so that made her a majority of ONE as far as I could see ..

And, since I like her show and learn from it. I've watched it many times and even she slips up and talks with a "semi-normal" accent occasionally e.g. (her "ya-alls" are reduced to only 2 per sentence and most of her words can be understood... I also suffer through Emeril Live often even though it's usually too much "ham" for me to handle.. but I learn from the show so I bite the bullet and watch.

But, without thinking of the broad audience here, I've evidently unintentionally offended some here and for that I'm sorry.. I won't do it again :)

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Old 10-25-2004, 10:36 PM   #22
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The original posting requested recipes for catfish or Halibut...

In Canada, catfish has yet to be elevated to the "edible" rating, although I expect there are those that eat them, and/or actively fish them, I can't be counted amongst that minority...

Halibut, on the other hand, is a really great meal!

Try to bribe or coerce your fishmonger to giving you the steaks at the "neck" of this fish, I believe these to be the best cuts..., I forget exactly why, but once had it explained to me and it made perfect sense!

Anyways, I followed my Norwegian Mother's method of cooking, which involved melting butter in a pan, then adding whole milk to a simmer, then the steaks, turning them once until flakey...

Does this work for catfish? I can't tell!

Personally, I woudn't cook any freshwater white fleshed fish like this (and note I love deep fried halibut in "fish and chips" (also known as "double grease"!)(but I digress!)

For white fleshed freshwater fish, I keep going back to my cottage country recipe, listed below, where you get a really good large bag of salt and vinegar chips, pinhole the bag, crush them to a meal, dip your skinned and boned fillets in egg/milk mixture shake/coat the fillets in the chip fragments and fry in lard....

If the fish is really fresh, it just doesn't get better than that...


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Old 10-25-2004, 10:42 PM   #23
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LOL Lutzz - you didn't offend me - I was just making a statement about knowing some of these people - her accent is what I like to call a "country club" accent. Most of the people I know that talk that way are a member of some country club. And my neighbor talks that way - and the drunker she gets the funnier it is to listen to.

Oh, and it's only women that talk that way too. And usually only one member of a family - the MOTHER! Why is that?

No offense taken.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 10-26-2004, 11:09 AM   #24
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lol, mudbug, i with you. it's so hard to cook with beer, never makes it into the bowl.

i wonder how catfish would be in a marinara sauce??
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 10-26-2004, 11:13 AM   #25
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I love my catfish dredged in a simple seasoned cornmeal-flour mixture then fried to a golden brown(small catfish are best for this)with the tail left on!! The tail is the best part IMO. Especially when it is crunchy!!
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
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Old 10-26-2004, 12:25 PM   #26
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I love the tails too crewsk - brim tails are good!!! So are fried shrimp tails :oops: The best fried shrimp tails are the coconut shrimp at Outback :roll:

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Old 10-26-2004, 05:34 PM   #27
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Pecan Crusted Fish with Peppers and Squash

12 oz. skinless catfish, whitefish or orange roughy fillets, about 1/2" thick (we've also used skinless salmon fillets)
1/2 c finely chopped pecans
1/3 c yellow cornmeal
1/2 tsp onion salt
1/4 c flour
1/4 tsp ground red pepper
1 egg
1 Tbsp water
2 small red and/or orange sweet peppers, seeded and quartered
1 medium yellow squash and one medium zucchini, each cut into 1/2" diagonal slices
1 tbsp olive oil
1/4 tsp seasoned salt

Line a 15"x10"x1" baking pan with foil. Lightly grease foil and set aside. Rinse fish and pat dry. cut fish into 4 serving-size pieces. Set aside.

In a shallow dish, stir together flour and ground red pepper. In a small bowl beat together egg and water. In another shallow dish, mix together the cornmeal, pecans, onion salt. Dip one piece of fish in flour to coat lightly, shaking off excess. Dip fish in egg, then pecan mix to coat. Place coated fish on prepared pan. Repeat with remaining fish.

In large bowl combine sweet peppers, zucchini and yellow squash. Add olive oil and seasoned salt. Toss to coat. Arrange peppers and squash next to fish, overlapping veggies as needed to fit on the pan.

Bake uncovered in 425F oven for 20-25 minutes or until the fish just flakes easily with fork and veggies are tender.

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