fried catfish - an indiscriminate bottom-feeder
fried catfish - an indiscriminate bottom-feeder
I neglected to list the carps most endearing feature: THEIR FLESH IS FULL OF REALLY NASTY OIL.
The preferred way to prepare them is as follows:
Run the carp through one of those old-timer washers with the double roller wringers — three times.
Filet the critter.
Roll the filets in egg and roll in flour, salt and pepper (or bread crumbs), then back through the egg.
Heat a 30 olive oil in a skillet to 300 degrees and drop filets.
Sear and cook on both sides until browned.
Just before pulling filets, pour in a quart of liquor of your choice and heat to just below a boil.
Remove from heat, allow to cool to serving temperature.
Remove filets, feed them to your cat — if he’ll have them — and DRINK THE GRAVY.