A little twist from the usual pan fried. If you don't like catfish,
substitute any mild white fish fillets. This recipe is for 6 pieces but
easily adaptable:

6 catfish fillets, about 5 oz. each
1/2 c. melted butter

Coating:
3/4 c. dry breadcrumbs
3 Tbs. grated Parmesan cheese
2 Tbs. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. paprika
1/8 tsp. each of dried pepper, oregano and basil
Fresh lemon

Combine the coating mixture in a shallow bowl. Dip the catfish fillets
in melted butter and then dredge in the coating mix. Place in a greased
13X9" baking dish. Bake at 375°F until fish flakes easily with a fork,
about 20 minutes. Serve with wedges of fresh lemon and spritz some of
the juice over the fish.

Jill

On Saturday, December 9, 2023 at 5:46:30 PM UTC-6, jmcquown wrote:
> A little twist from the usual pan fried. If you don't like catfish,
> substitute any mild white fish fillets. This recipe is for 6 pieces but
> easily adaptable:
>
> 6 catfish fillets, about 5 oz. each
> 1/2 c. melted butter
>
> Coating:
> 3/4 c. dry breadcrumbs
> 3 Tbs. grated Parmesan cheese
> 2 Tbs. chopped fresh parsley
> 1/2 tsp. salt
> 1/4 tsp. paprika
> 1/8 tsp. each of dried pepper, oregano and basil
> Fresh lemon
>
> Combine the coating mixture in a shallow bowl. Dip the catfish fillets
> in melted butter and then dredge in the coating mix. Place in a greased
> 13X9" baking dish. Bake at 375°F until fish flakes easily with a fork,
> about 20 minutes. Serve with wedges of fresh lemon and spritz some of
> the juice over the fish.

Must SCHTINK like unwashed pussy...

As Popeye would say:

"Fish and cheese is TIAD... imbecile...!!!"

LOLZ!

--
GM

On 09/12/2023 23:46, jmcquown wrote:
> A little twist from the usual pan fried.  If you don't like catfish,
> substitute any mild white fish fillets.  This recipe is for 6 pieces but
> easily adaptable:
>
> 6 catfish fillets, about 5 oz. each
> 1/2 c. melted butter
>
> Coating:
> 3/4 c. dry breadcrumbs
> 3 Tbs. grated Parmesan cheese
> 2 Tbs. chopped fresh parsley
> 1/2 tsp. salt
> 1/4 tsp. paprika
> 1/8 tsp. each of dried pepper, oregano and basil
> Fresh lemon
>
> Combine the coating mixture in a shallow bowl.  Dip the catfish fillets
> in melted butter and then dredge in the coating mix.  Place in a greased
> 13X9" baking dish.  Bake at 375°F until fish flakes easily with a fork,
> about 20 minutes.  Serve with wedges of fresh lemon and spritz some of
> the juice over the fish.
>
Interesting technique - I've never tried that, but I have some nice
pieces of cod in the freezer...

S Viemeister wrote:
> On 09/12/2023 23:46, jmcquown wrote:
>> A little twist from the usual pan fried.  If you don't like
>> catfish, substitute any mild white fish fillets.  This
>> recipe is for 6 pieces but easily adaptable:
>>
>> 6 catfish fillets, about 5 oz. each
>> 1/2 c. melted butter
>>
>> Coating:
>> 3/4 c. dry breadcrumbs
>> 3 Tbs. grated Parmesan cheese
>> 2 Tbs. chopped fresh parsley
>> 1/2 tsp. salt
>> 1/4 tsp. paprika
>> 1/8 tsp. each of dried pepper, oregano and basil
>> Fresh lemon
>>
>> Combine the coating mixture in a shallow bowl.  Dip the
>> catfish fillets in melted butter and then dredge in the
>> coating mix.  Place in a greased 13X9" baking dish.  Bake
>> at 375°F until fish flakes easily with a fork, about 20
>> minutes.  Serve with wedges of fresh lemon and spritz some
>> of the juice over the fish.
>>
> Interesting technique - I've never tried that, but I have some
> nice pieces of cod in the freezer...
>

Her majesty hasn't eaten any cod in 50 years.

On 12/9/2023 6:46 PM, jmcquown wrote:
> A little twist from the usual pan fried.  If you don't like catfish,
> substitute any mild white fish fillets.  This recipe is for 6 pieces but
> easily adaptable:
>
> 6 catfish fillets, about 5 oz. each
> 1/2 c. melted butter
>
> Coating:
> 3/4 c. dry breadcrumbs
> 3 Tbs. grated Parmesan cheese
> 2 Tbs. chopped fresh parsley
> 1/2 tsp. salt
> 1/4 tsp. paprika
> 1/8 tsp. each of dried pepper, oregano and basil
> Fresh lemon
>
> Combine the coating mixture in a shallow bowl.  Dip the catfish fillets
> in melted butter and then dredge in the coating mix.  Place in a greased
> 13X9" baking dish.  Bake at 375°F until fish flakes easily with a fork,
> about 20 minutes.  Serve with wedges of fresh lemon and spritz some of
> the juice over the fish.
>
> Jill

I could like that but my Italian wife would never make fish with cheese.

On 12/9/2023 7:43 PM, Ed P wrote:
> On 12/9/2023 6:46 PM, jmcquown wrote:
>> A little twist from the usual pan fried.  If you don't like catfish,
>> substitute any mild white fish fillets.  This recipe is for 6 pieces
>> but easily adaptable:
>>
>> 6 catfish fillets, about 5 oz. each
>> 1/2 c. melted butter
>>
>> Coating:
>> 3/4 c. dry breadcrumbs
>> 3 Tbs. grated Parmesan cheese
>> 2 Tbs. chopped fresh parsley
>> 1/2 tsp. salt
>> 1/4 tsp. paprika
>> 1/8 tsp. each of dried pepper, oregano and basil
>> Fresh lemon
>>
>> Combine the coating mixture in a shallow bowl.  Dip the catfish
>> fillets in melted butter and then dredge in the coating mix.  Place in
>> a greased 13X9" baking dish.  Bake at 375°F until fish flakes easily
>> with a fork, about 20 minutes.  Serve with wedges of fresh lemon and
>> spritz some of the juice over the fish.
>>
>> Jill
>
> I could like that but my Italian wife would never make fish with cheese.

Too bad, it's pretty tasty. There are exceptions:

https://italysegreta.com/an-unlikely-match-fish-and-cheese-in-the-italian-cuisine/

Jill

On Sunday, December 10, 2023 at 12:51:24 AM UTC-10, bruce bowser wrote:
> On Saturday, December 9, 2023 at 4:44:06 PM UTC-8, Ed P wrote:
> > On 12/9/2023 6:46 PM, jmcquown wrote:
> > > A little twist from the usual pan fried. If you don't like catfish,
> > > substitute any mild white fish fillets. This recipe is for 6 pieces but
> > > easily adaptable:
> > >
> > > 6 catfish fillets, about 5 oz. each
> > > 1/2 c. melted butter
> > >
> > > Coating:
> > > 3/4 c. dry breadcrumbs
> > > 3 Tbs. grated Parmesan cheese
> > > 2 Tbs. chopped fresh parsley
> > > 1/2 tsp. salt
> > > 1/4 tsp. paprika
> > > 1/8 tsp. each of dried pepper, oregano and basil
> > > Fresh lemon
> > >
> > > Combine the coating mixture in a shallow bowl. Dip the catfish fillets
> > > in melted butter and then dredge in the coating mix. Place in a greased
> > > 13X9" baking dish. Bake at 375°F until fish flakes easily with a fork,
> > > about 20 minutes. Serve with wedges of fresh lemon and spritz some of
> > > the juice over the fish.
> > >
> > > Jill
> > I could like that but my Italian wife would never make fish with cheese..
> McDonalds in the only place I know who serves cheese with fish.

The strange part is that McDonald's uses only half a slice of American cheese in their fish sandwich. That's a pretty slick move.
I made a fish quesadilla for my wife last night using 4 fish sticks, a slice of American cheese, tartar sauce, and a tortilla. It was like a Mexican-American Filet-O-Fish sandwich.

On 2023-12-09, jmcquown <j_mcquown@comcast.net> wrote:

> Combine the coating mixture in a shallow bowl. Dip the catfish fillets
> in melted butter and then dredge in the coating mix. Place in a greased
> 13X9" baking dish. Bake at 375°F until fish flakes easily with a fork,
> about 20 minutes. Serve with wedges of fresh lemon and spritz some of
> the juice over the fish.

I was quite the catfish catcher, skinner, gutter and eater in my youth.
They were mostly mudcats with a smattering of channel and white mixed
in. We fished them at night with a lot of beer around a campfire.
Then I married a woman who doesn't like catfish...

leo

On 2023-12-10 4:25 p.m., Leonard Blaisdell wrote:
> On 2023-12-09, jmcquown <j_mcquown@comcast.net> wrote:
>
>> Combine the coating mixture in a shallow bowl. Dip the catfish fillets
>> in melted butter and then dredge in the coating mix. Place in a greased
>> 13X9" baking dish. Bake at 375°F until fish flakes easily with a fork,
>> about 20 minutes. Serve with wedges of fresh lemon and spritz some of
>> the juice over the fish.
>
>
> I was quite the catfish catcher, skinner, gutter and eater in my youth.
> They were mostly mudcats with a smattering of channel and white mixed
> in. We fished them at night with a lot of beer around a campfire.
> Then I married a woman who doesn't like catfish...

I have only had catfish a couple times and it never impressed me. I am
not going to dump on those who like it. I know that a lot of people do.
I prefer a firmer texture.

On 12/10/2023 4:25 PM, Leonard Blaisdell wrote:
> On 2023-12-09, jmcquown <j_mcquown@comcast.net> wrote:
>
>> Combine the coating mixture in a shallow bowl. Dip the catfish fillets
>> in melted butter and then dredge in the coating mix. Place in a greased
>> 13X9" baking dish. Bake at 375°F until fish flakes easily with a fork,
>> about 20 minutes. Serve with wedges of fresh lemon and spritz some of
>> the juice over the fish.
>
>
> I was quite the catfish catcher, skinner, gutter and eater in my youth.
> They were mostly mudcats with a smattering of channel and white mixed
> in. We fished them at night with a lot of beer around a campfire.
> Then I married a woman who doesn't like catfish...
>
> leo

Use a different type of fish! :)

Jill

On Sunday, December 10, 2023 at 3:25:41 PM UTC-6, Leonard Blaisdell wrote:
>
> I was quite the catfish catcher, skinner, gutter and eater in my youth.
> They were mostly mudcats with a smattering of channel and white mixed
> in. We fished them at night with a lot of beer around a campfire.
> Then I married a woman who doesn't like catfish...
>
> leo
>
Maybe she'd only ever eaten the muddy ones??

On 2023-12-11, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
> On Sunday, December 10, 2023 at 3:25:41 PM UTC-6, Leonard Blaisdell wrote:
>>
>> I was quite the catfish catcher, skinner, gutter and eater in my youth.
>> They were mostly mudcats with a smattering of channel and white mixed
>> in. We fished them at night with a lot of beer around a campfire.
>> Then I married a woman who doesn't like catfish...

> Maybe she'd only ever eaten the muddy ones??

Frankly, I never ate a mushy or muddy tasting catfish. We catch ours in
reservoirs and the confluence of rivers into them. All I ever caught
ranged from ten to twenty inches. I think the muddiness that my wife
tastes is mostly in her mind.
We always rolled them in cornmeal and fried them. Tasty!

On 2023-12-12, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
> On 2023-12-11, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
>> On Sunday, December 10, 2023 at 3:25:41 PM UTC-6, Leonard Blaisdell wrote:
>>>
>>> I was quite the catfish catcher, skinner, gutter and eater in my youth.
>>> They were mostly mudcats with a smattering of channel and white mixed
>>> in. We fished them at night with a lot of beer around a campfire.
>>> Then I married a woman who doesn't like catfish...
>
>> Maybe she'd only ever eaten the muddy ones??
>
>
> Frankly, I never ate a mushy or muddy tasting catfish. We catch ours in
> reservoirs and the confluence of rivers into them. All I ever caught
> ranged from ten to twenty inches. I think the muddiness that my wife
> tastes is mostly in her mind.

Or in her taste buds. Some people have a greater ability to taste
geosmin. How does she do with beets?

--
Cindy Hamilton

On 12/10/2023 4:51 AM, bruce bowser wrote:
> On Saturday, December 9, 2023 at 4:44:06 PM UTC-8, Ed P wrote:
>> On 12/9/2023 6:46 PM, jmcquown wrote:
>>> A little twist from the usual pan fried. If you don't like catfish,
>>> substitute any mild white fish fillets. This recipe is for 6 pieces but
>>> easily adaptable:
>>>
>>> 6 catfish fillets, about 5 oz. each
>>> 1/2 c. melted butter
>>>
>>> Coating:
>>> 3/4 c. dry breadcrumbs
>>> 3 Tbs. grated Parmesan cheese
>>> 2 Tbs. chopped fresh parsley
>>> 1/2 tsp. salt
>>> 1/4 tsp. paprika
>>> 1/8 tsp. each of dried pepper, oregano and basil
>>> Fresh lemon
>>>
>>> Combine the coating mixture in a shallow bowl. Dip the catfish fillets
>>> in melted butter and then dredge in the coating mix. Place in a greased
>>> 13X9" baking dish. Bake at 375°F until fish flakes easily with a fork,
>>> about 20 minutes. Serve with wedges of fresh lemon and spritz some of
>>> the juice over the fish.
>>>
>>> Jill
>> I could like that but my Italian wife would never make fish with cheese.
>
> McDonalds in the only place I know who serves cheese with fish.
>
White Castle too.
>
--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Tuesday, December 12, 2023 at 10:10:04 AM UTC-6, Leonard Blaisdell wrote:
>
> On 2023-12-11, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
> >
> > On Sunday, December 10, 2023 at 3:25:41 PM UTC-6, Leonard Blaisdell wrote:
> >>
> >> I was quite the catfish catcher, skinner, gutter and eater in my youth..
> >> They were mostly mudcats with a smattering of channel and white mixed
> >> in. We fished them at night with a lot of beer around a campfire.
> >> Then I married a woman who doesn't like catfish...
> >>
> > Maybe she'd only ever eaten the muddy ones??
> >
> Frankly, I never ate a mushy or muddy tasting catfish. We catch ours in
> reservoirs and the confluence of rivers into them. All I ever caught
> ranged from ten to twenty inches. I think the muddiness that my wife
> tastes is mostly in her mind.
>
I have on occasion had a muddy tasting one, thankfully, it's a rare occurrence.
>
> We always rolled them in cornmeal and fried them. Tasty!
>
Yes, same here. The perfect breading for catfish and most any fresh water
fish.

On Tuesday, December 12, 2023 at 10:28:49 AM UTC-6, bruce bowser wrote:
>
> On Sunday, December 10, 2023 at 7:31:47 PM UTC-5, itsjoan...@webtv.net wrote:
> >
> > On Sunday, December 10, 2023 at 3:25:41 PM UTC-6, Leonard Blaisdell wrote:
> > >
> > > I was quite the catfish catcher, skinner, gutter and eater in my youth.
> > > They were mostly mudcats with a smattering of channel and white mixed
> > > in. We fished them at night with a lot of beer around a campfire.
> > > Then I married a woman who doesn't like catfish...
> > >
> > > leo
> >
> > Maybe she'd only ever eaten the muddy ones??
> >
> All of its slimy.
>
No, it's not.

On 12/12/2023 1:58 PM, itsjoannotjoann@webtv.net wrote:
> On Tuesday, December 12, 2023 at 10:28:49 AM UTC-6, bruce bowser wrote:
>>
>> On Sunday, December 10, 2023 at 7:31:47 PM UTC-5, itsjoan...@webtv.net wrote:
>>>
>>> On Sunday, December 10, 2023 at 3:25:41 PM UTC-6, Leonard Blaisdell wrote:
>>>>
>>>> I was quite the catfish catcher, skinner, gutter and eater in my youth.
>>>> They were mostly mudcats with a smattering of channel and white mixed
>>>> in. We fished them at night with a lot of beer around a campfire.
>>>> Then I married a woman who doesn't like catfish...
>>>>
>>>> leo
>>>
>>> Maybe she'd only ever eaten the muddy ones??
>>>
>> All of its slimy.
>>
> No, it's not.

I think bowser is confusing catfish fillets with boiled okra. ;)

Jill

Cindy Hamilton wrote:
> On 2023-12-12, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
>> On 2023-12-11, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
>>> On Sunday, December 10, 2023 at 3:25:41 PM UTC-6, Leonard Blaisdell wrote:
>>>>
>>>> I was quite the catfish catcher, skinner, gutter and eater in my youth.
>>>> They were mostly mudcats with a smattering of channel and white mixed
>>>> in. We fished them at night with a lot of beer around a campfire.
>>>> Then I married a woman who doesn't like catfish...
>>
>>> Maybe she'd only ever eaten the muddy ones??
>>
>>
>> Frankly, I never ate a mushy or muddy tasting catfish. We catch ours in
>> reservoirs and the confluence of rivers into them. All I ever caught
>> ranged from ten to twenty inches. I think the muddiness that my wife
>> tastes is mostly in her mind.
>
> Or in her taste buds. Some people have a greater ability to taste
> geosmin. How does she do with beets?

i like beets, i do not like catfish, but i've also not
had it a lot of times so perhaps i just had it at places
that didn't do it well.

songbird

On 2023-12-12, songbird wrote:

> i do not like catfish, but i've
> also not had it a lot of times

Really? How many times have you not had catfish?

I honestly cannot remember if I ever ate catfish.

So, how many times I did not eat catfish would
be quite close to how many times I ate anything.

On Tuesday, December 12, 2023 at 4:45:02 PM UTC-6, Mike Duffy wrote:
> On 2023-12-12, songbird wrote:
>
> > i do not like catfish, but i've
> > also not had it a lot of times
> Really? How many times have you not had catfish?
>
> I honestly cannot remember if I ever ate catfish.
>
> So, how many times I did not eat catfish would
> be quite close to how many times I ate anything.

One wag has described catfish as "smelling like pussy", Mike...

And a lezbo once told me that "clean pussy tastes like shrimp"...

Natcherly, *I* wouldn't know...

B-)

--
GM

On 12/12/2023 5:08 PM, songbird wrote:
> Cindy Hamilton wrote:
>> On 2023-12-12, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
>>> On 2023-12-11, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
>>>> On Sunday, December 10, 2023 at 3:25:41 PM UTC-6, Leonard Blaisdell wrote:
>>>>>
>>>>> I was quite the catfish catcher, skinner, gutter and eater in my youth.
>>>>> They were mostly mudcats with a smattering of channel and white mixed
>>>>> in. We fished them at night with a lot of beer around a campfire.
>>>>> Then I married a woman who doesn't like catfish...
>>>
>>>> Maybe she'd only ever eaten the muddy ones??
>>>
>>>
>>> Frankly, I never ate a mushy or muddy tasting catfish. We catch ours in
>>> reservoirs and the confluence of rivers into them. All I ever caught
>>> ranged from ten to twenty inches. I think the muddiness that my wife
>>> tastes is mostly in her mind.
>>
>> Or in her taste buds. Some people have a greater ability to taste
>> geosmin. How does she do with beets?
>
> i like beets, i do not like catfish, but i've also not
> had it a lot of times so perhaps i just had it at places
> that didn't do it well.
>
>
> songbird

The comment Cindy made when she mentioned tastebuds and geosmin and
asking about beets wasn't about you, it was about Leo's wifes taste
buds. It's entirely possible you've only ever had crappy catfish at
places that didn't do it well.

I cook catfish fairly often. What I buy is not muddy tasting. It's not
catfish caught in a river. It's mild white fish fillets that are very
good in a number of recipes.

Jill

Mike Duffy wrote:
> On 2023-12-12, songbird wrote:
>
>> i do not like catfish, but i've
>> also not had it a lot of times
>
> Really? How many times have you not had catfish?

"not had it a lot of times"

> I honestly cannot remember if I ever ate catfish.
>
> So, how many times I did not eat catfish would
> be quite close to how many times I ate anything.

songbird

On 2023-12-12, Cindy Hamilton <hamilton@invalid.com> wrote:

> Or in her taste buds. Some people have a greater ability to taste
> geosmin. How does she do with beets?

Following Melba's advice, neither of us eat beets. Somewhere else in the
thread, slime is mentioned. If slime is encountered, the catfish wasn't
skinned. If the catfish wasn't skinned, the catcher didn't know what
they were doing and neither did the cooker.

Leonard Blaisdell wrote:
> On 2023-12-12, Cindy Hamilton <hamilton@invalid.com> wrote:
>
>> Or in her taste buds. Some people have a greater ability to taste
>> geosmin. How does she do with beets?
>
>
> Following Melba's advice, neither of us eat beets. Somewhere else in the
> thread, slime is mentioned. If slime is encountered, the catfish wasn't
> skinned. If the catfish wasn't skinned, the catcher didn't know what
> they were doing and neither did the cooker.

i generally do not like skin on fish, except for
the very thin skin on sardines/sprats which i don't
even notice, some on salmon is ok in the canned
stuff i won't remove it if there's just a little
but i don't like slabs of it peeling off the flesh.

songbird

On Wednesday, December 13, 2023 at 5:49:03 AM UTC-10, Leonard Blaisdell wrote:
> On 2023-12-12, Cindy Hamilton <hami...@invalid.com> wrote:
>
> > Or in her taste buds. Some people have a greater ability to taste
> > geosmin. How does she do with beets?
> Following Melba's advice, neither of us eat beets. Somewhere else in the
> thread, slime is mentioned. If slime is encountered, the catfish wasn't
> skinned. If the catfish wasn't skinned, the catcher didn't know what
> they were doing and neither did the cooker.

I've filleted a large catfish. It was tough getting through that tough skin.. The result was some mighty beautiful pieces of clean, white, meat. It was fried up with some cornmeal breading. It was absolutely awesome in appearance - the taste however, made me gag. All the tartar sauce in the world couldn't cover up that taste. It's entirely obvious that people react to catfish in a non-neutral way. That's too bad because I enjoyed working with the meat - except for the eating part and the part where you skin the beast.

https://www.youtube.com/watch?v=c0XZnK9Pte4