cat fish

I am sorry to tell you I hate catfish, I never liked it. I like other kinds of fish. orange roughy. perch. wal-eye. yellow pike . those are the fish that I like to eat.

I have had catfish prepared many different ways. I really enjoy the taste of this delicious fish. I personally usually deep fry in a skillet. I have had cooked on a grill which is quite tasty too. I have had it blackened, but i am not fond of any fish blackened. A friend of mine cooks all fish in the oven, baked. I have prepared cat fish in the oven and it really is good, especially if you use the right spices.

The best way is just to fry it. Bread it and deep fry, or just fry in butter, but breaded with cornmeal crumbs.

I have never tried catfish. There is just something about it that turns my stomache. My sister however loves catfish. So do her kids and husband. She frequently takes the whole family out fishing. They fish all day and then freeze them. This is her favorite besides frying it. She raves about it all the time. Even people that don't care for catfish have said it tastes really good. So here is the recipe for you...enjoy. Oven-Roasted Catfish with Sweet Onion Marmalade 2 pounds sweet yellow onions, thinly sliced (about 8 small onions) 2 cups chicken stock or canned broth 1/2 teaspoon fresh thyme leaves 1 quart heavy cream 1/4 teaspoon garlic powder 2 tablespoons balsamic vinegar 8 Catfish fillets Salt and freshly ground black pepper 1. To prepare the marmalade, place onions in a large, heavy saucepan and add chicken stock. Cover and cook over medium heat for 15 minutes. Add thyme leaves and garlic powder, and cook, uncovered, for about 45 minutes or until onions start to color and liquid is almost evaporated. Add cream and cook until mixture thickens. Add vinegar and cook for 2 minutes. Remove from heat and set aside. 2. Preheat the oven to 350 °F. 3. Place catfish fillets on a flat surface. Season with salt and pepper. Spread 1 tablespoon of the onion marmalade over each fillet. Starting with the smaller tail end, tightly roll fillets and secure with toothpicks. Arrange rolled fillets in a shallow baking dish several inches apart. Top each with 1 tablespoon of marmalade. 4. Bake for 10 minutes or until fish flakes easily when tested with a fork. Remove from oven and let sit for 5 minutes. Place 3 tablespoons of marmalade on each warmed serving plate and top with the cooked fillets. Remove toothpicks before serving.

I also prefer deep fried