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Axman

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Reply with quote  #1 
Get you a cheap container of crab claw meat
Get you some bread crumbs
Get you an egg or two

Mix up the stuff.

Season to taste (add some green onion, etc.)

Split open the catfish fillet sorta flounder like.  That is, don't go all the way through but do a half depth butterfly cut

Stuff with the crab mixture

Fold back over

Run through an egg wash, then lightly flour, and then coat with fish fry mix (or your secret mixture of corn meal).

Fry that baby at 350.  Let it cook on one side (stuffing up) for about 7 minutes or so.

Then flip over for a couple of minutes.

Yum yum......

You can top it with dirty rice and then a coating of your favorite topping (shrimp, etc.).

Don't get much better.

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Kahuna

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Reply with quote  #2 
Now that new cholesterol guidelines are out, it's probably good for you too!
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JoeSlab

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Reply with quote  #3 
That sounds awesome Joe. [smile]
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Axman

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Reply with quote  #4 
Quote:
Originally Posted by Kahuna
Now that new cholesterol guidelines are out, it's probably good for you too!


Yes.  And I think Ding Dongs are back on the acceptable dessert list.  [smile]

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Rain06Santiago

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Reply with quote  #5 
I want to try this Crab stuffed catfish fillets. Its kinda new to me. Thanks for giving me an idea too. I'm imagining its taste and its probably another appetizing dish.
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russcat

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Reply with quote  #6 
That sounds delicious Ax.  Brings out a memory I'll share....

I'm a lifelong catfish eater and love it prepared all ways.  But a few years ago I ate at a Cajun style seafood restaurant and ordered the stuffed catfish.  It was one of the best things I have ever put in my mouth.  It was so good I asked the waitress to bring out the chef that made it.  Here comes this young black man, looked to be in his early 20's.  I told him that was the absolute best dish of seafood I ever ate.  He told me he was raised by his grandmother on the bayou near New Orleans. Said his grandmother taught him that recipe and was very particular about how it had to be prepared.  He said it had to be cooked and prepared perfect or he would throw it out and start over and was the only chef in the kitchen that prepared it.  He said this was the 3rd restaurant he cooked for and this dish was the #1 seller at all 3.  I believe it.  Sadly that restaurant didn't make it and went out of business. 

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Zita Demuth

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Reply with quote  #7 
Sound delicious!  I'll be trying this one very soon!
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Rain06Santiago

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Reply with quote  #8 
I did this but used milkfish since it's what I had. I had it with rice and it tasted great! Thanks for the share.
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Rain06Santiago

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Reply with quote  #9 
Wow!  I gotta try this! [smile]
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tunamanb52

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Reply with quote  #10 
I always season, then dust the fillets with flour before the egg wash, and then the final coating, that way the coating sticks to the fish. Also try a oriental style of fried fish that is dredged in flour first then dipped in egg ( egg on the outside ) and fried.
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tunamanb52

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Reply with quote  #11 
I have been reading Bassmaster and targeting black bass and panfish lately, how many know that black bass is of the sunfish family, and the white bass are a true bass like the striper?
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Kahuna

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Reply with quote  #12 
Everybody! [wink]
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Eileen Obando

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Reply with quote  #13 
It sounds  so good!!!  I have to try this!
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Rain06Santiago

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Reply with quote  #14 
Yup! This is kinda interesting to cook. I'll definitely buy ingredients this weekend. I'm craving for a fish recipe like a crab stuffed catfish fillets.[love]
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Zita Demuth

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Reply with quote  #15 
I want to share with you my latest favorite...

http://mommylevy.com/2014/02/breaded-cream-dory-mayo-garlic-sauce-recipe.html
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