Al…Have you ever tried a coating of plain yellow mustard before you sprinkle with your lemon pepper? We always do that before coating with cornmeal, and I think you might enjoy it your way, too. There’s something about the mustard-fish combination that is quite pleasing. Don’t go crazy with it; but a healthy swipe of it does wonders!
I moved my reply to the SEAFOOD Board to get closer to the topic…Thanks for the tip !![:p]
The freshest catfish I ever had the opportunity to devour was on a road between Meridian Mississippi and Montgomery Alabama. For those that are familiar with the area, catfish farming is a big deal. I have seen farms that appeared to have 50-75 ponds with their own processing plant. I passed one of these and a real southern gentleman had set up a roadfood type establishment across the street and had a huge pond with catfish. You picked it and he fileted it on the spot and about 10 minutes later you had a catfish sandwich on white bread. That was all he sold. You did have your choice of his own brand of tartar, tabasco, salt or pepper.
Paul E. Smith
I love fried Catfish! As a lower fat alternative, in a vain attempt to save my life, my wife has begun to use lemon-pepper seasoning in place of the traditional cornmeal breading, and a very minimum amount of oil to cook the fish, as opposed to deep-fat frying. I must admit IT IS GREAT!!
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