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Old 12-19-2008, 01:20 PM   #31
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Quote:
Originally Posted by expatgirl View Post
this is not the time to be reading this post......I'm starving and the thought of fried catfish with red sauce is just sending me thru the roof........brought some leftover fried catfish last week ...resurrected them the next day using the pizza stone heated in the oven to 400 degrees... absolutely delicious.......and crispy as ever.......I just love that pizza stone...........
Miss Deborah...Are ya tryin to steal my heart?? I just love fried catfish!!!!
Fresh and resurrected!!!
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Old 12-19-2008, 01:46 PM   #32
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Miss Deborah...Are ya tryin to steal my heart?? I just love fried catfish!!!!
Fresh and resurrected!!!
What I love even more is a Catfish PoBoy - awesome!
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Old 12-19-2008, 01:50 PM   #33
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What I love even more is a Catfish PoBoy - awesome!
Yeah Buddy!!!! I'll take two please...one for here...one to go!!!
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Old 12-19-2008, 09:21 PM   #34
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Miss Deborah...Are ya tryin to steal my heart?? I just love fried catfish!!!!
Fresh and resurrected!!!
The Catfish Crowd......here we come.....make way.........
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Old 12-20-2008, 12:31 AM   #35
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Here's another vote for a PoBoy!! Or two, or three.... LOL.
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Old 12-21-2008, 01:33 AM   #36
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Believe it or not - in my younger (thinner & prettier - lol) days, I melted several male hearts with my signature breakfast "Fish & Eggs".

This consisted of fish (cod being first choice; flounder second) sauteed/poached in an absolutely obscene amount of butter along with eggs fried/poached in the same pan. Even the pickiest male companions, after complaining about how awful the dish sounded, were won over after the first mouthful.
I wished I had known this when I was younger,thinner and more handsome.

Like June, I really do like left over fish sandwiches for lunch the next day
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Old 12-27-2008, 08:29 AM   #37
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I don't know why you feel it's hard to cook fish.

When I cook fillets I often wrap them in tin foil - put on a bit of
soy sauce - and bake @350 for about 20 min. depending on the thickness of the fillet.
Test for doneness and put back in oven if not cooked.
Reheat in microwave or steam them.
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Old 12-27-2008, 11:03 AM   #38
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When I make poached salmon, I always plan for leftovers because I like to flake the leftover and mix it with leftover tarragon sauce to make a salmon salad. Great on a roll with lettuce or on crackers as an appetizer or snack.
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Old 12-27-2008, 06:29 PM   #39
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Ooooh - there is nothing like leftover seafood of any type mixed with a bit of tarragon-spiked mayonnaise & either served on a lettuce-lined sandwich or plopped on top of some mixed greens!!
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Old 12-28-2008, 12:10 PM   #40
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Yesterday when I passed the fish counter at WFM, they had (previously frozen) wild gulf shrimp -- very large 16-20's at $11.99 per pound. I couldn't resist them.

Last evening I boiled up a pot (3-quart) of water, added about 1 1/2 teaspoons of Pop's Creole Seasoning and dumped in the pound of shrimp. Put on the lid and turned off the heat. Set the timer for 5 minutes. That's right -- no more! and whipped up a bowl of tarragon mustard/mayo for a dip.

When the timer rang, I dumped the shrimp into a strainer and then into a bowl. Set another bowl on the table for the shells. We finished those babies in record time. They were just perfect. made me very VERY happy!

Moral of the story -- DON'T boil shrimp! that's how to make pink rubber bands.
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