jusnikki
Head Chef
I'm doing this on my cell phone for the first time. I'm not sure what catagory it's posting under but here goes.......
I fried catfish yesterday and the end product was tough. I fried it the way I normally would pan trout. I just dip it in a light egg mixture and battered it in meal and fry that bad boy.
For some reason the fish was like leather. I literally threw it to the trash. I'm not a big fish fan...but I've cooked enough of it. I can say it had been frozen for at least two months. But there was absolutely no freezer burn. Anybody know what I may have done wrong?
I fried catfish yesterday and the end product was tough. I fried it the way I normally would pan trout. I just dip it in a light egg mixture and battered it in meal and fry that bad boy.
For some reason the fish was like leather. I literally threw it to the trash. I'm not a big fish fan...but I've cooked enough of it. I can say it had been frozen for at least two months. But there was absolutely no freezer burn. Anybody know what I may have done wrong?