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Preparing catfish??
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<blockquote data-quote="NodakBuckeye" data-source="post: 91862" data-attributes="member: 714"><p>Try them blackend. Get a chimney style charcoal starter, hardwood charcoal and a cast iron skillet. Fill chimney and light. Use store bought or make your own blackening spice. Melt some butter and mix in juice from a lemon. Once the coals are glowing, place skillet on top of chimney and let it heat fora good 10-15 minutes. Dip fish butter and then seasoning to coat. Lay fish into skillet and let it cook for 30-60 seconds,flip and cook otherside for about same. You want fillets about .5" thick, a WELL seasoned skillet, be outside and to paraphrase Jim Croce "you don't blacken into the wind"</p><p></p><p></p><p>Also a killer way to do some venson backstrap medallions, duck breasts....</p></blockquote><p></p>
[QUOTE="NodakBuckeye, post: 91862, member: 714"] Try them blackend. Get a chimney style charcoal starter, hardwood charcoal and a cast iron skillet. Fill chimney and light. Use store bought or make your own blackening spice. Melt some butter and mix in juice from a lemon. Once the coals are glowing, place skillet on top of chimney and let it heat fora good 10-15 minutes. Dip fish butter and then seasoning to coat. Lay fish into skillet and let it cook for 30-60 seconds,flip and cook otherside for about same. You want fillets about .5" thick, a WELL seasoned skillet, be outside and to paraphrase Jim Croce "you don't blacken into the wind" Also a killer way to do some venson backstrap medallions, duck breasts.... [/QUOTE]
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