Subj : Re: Fish
To : Jim Weller
From : Dave Drum
Date : Sat Jul 30 2022 05:41:06
-=> JIM WELLER wrote to DAVE DRUM <=-
DD> Wrong lake. Should have looked at Lake Springfield (where I live)
JW> When I first read that it was a reservoir owned by a power company I
JW> skipped over it but I went back for a second look and yes it's large
JW> (well long anyway), it's blue not brown, and walleyes and bass live
JW> in it.
Not quite. Lake Springfield is municipally owned. But, then, so is our
electric and water utility. And it's a mud bottom lake - so I've no idea
where the "blue" came from. The water is brown(ish). I've never seen a
walleye from my lake - although I have caught bass occasionally.
Another nearby large lake is Sangchris - now a state park. It was built
by Con-Ed as a cooling pool for their mine-mouth generating station
between Pawnee and Bulpitt, IL. The "warm water ditch" near the power
plant yields some nicely sized bass and catfish. It's also where I met
my first blue catfish.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Butter-Fried Catfish
Categories: Five, Seafood, Citrus
Yield: 4 servings
4 tb Unsalted butter
Salt & fresh ground pepper
4 (6 oz ea) skinned blue
- catfish fillets; patted
- dry w/paper towels
Lemon wedges; garnish
In a large skillet set over medium-high heat, melt the
butter. Meanwhile, season the catfish generously with
salt and black pepper. When the foam subsides, add the
catfish to the pan and cook, flipping once, until
golden, flaky, and nearly opaque, 3-4 minutes.
Serve with lemon wedges.
By: Farideh Sadeghin
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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