Subj : Fishburger was: Copycat F
To   : Ben Collver
From : Dave Drum
Date : Fri Apr 18 2025 05:22:00

-=> Ben Collver wrote to Dave Drum <=-

DD> If you make this be aware that mutton is much more strongly flavoured
DD> than lamb. If you use sheep fat be sure it's tail fat. Tail fat is
DD> still a highly regarded delicacy and cooking fat in some parts of
DD> the world.

BC> Thanks for these tips.  I don't believe i have ever cooked lamb or
BC> mutton in my life.  These days i am mostly vegetarian.  Someone did
BC> give me some frozen catfish and i have been deliberating how to cook
BC> them.  Do you have any suggestions?  One idea i had was adobo in the
BC> crockpot.

BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

BC>       Title: Adobong Isda (Fish In Tangy Sauce)
BC>  Categories: Fish, Filipino
BC>       Yield: 4 Servings

Whole fish (on the bone, so to speak) or fillets? If whole the right way,
IMO, is with a nice cornmeal coating and dep (or air) fried. Lots of
possibilities dor fillets/chunks.

Here are a couple that I do - one whole and one parts.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Deep Fried Catfish
Categories: Seafood, Udd
     Yield: 1 Serving

   1/2 c  A-P flour
   1/2 c  Yellow cornmeal
     1 ts Salt
   1/2 ts Pepper
   1/2 c  Milk
     1 lb Whole catfish; skinned,
          - gutted, beheaded
          Oil (for deep frying)

 Mix dry ingredients.

 Heat oil to 365ºF/185ºC.

 Dip fish in milk, then in flour mixture.

 Deep Fry, about 4 minutes

 Drain on paper towels.

 Recipe by Dave Drum

 MM Format by Dave Drum - 04 February 2000

 Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Catfish Creole
Categories: Seafood, Vegetables, Rice, Chilies, Citrus
     Yield: 4 Servings

     1 lb Catfish filets
   1/3 c  Oil
   1/4 c  Flour
   1/2 c  Water
     1 c  Celery, sliced
   1/2 c  Shallots; chopped
   1/2 c  Bell pepper; chopped
     2 cl Garlic; crushed
14 1/2 oz Can diced tomatoes; undraind
          +=OR=+
14 1/2 oz Can diced tomatoes w/green
          - chilies; undrained
     8 oz Tomato sauce
 1 1/2 ts Salt
     2    Bay leaves
   1/2 ts Thyme
   1/4 ts Pepper
     1 tb Brown sugar
     1 tb Lemon juice
   1/4 c  Parsley; chopped
     1 ts Worcestershire sauce
     2 ds Trappey's Red Devil sauce *
          Rice; hot, cooked

 * omit if using diced tomatoes w/green chilies

 Cut filets into 1" (2.5cm) pieces. Heat oil in large
 pan. Add flour, stirring until brown. Remove from heat
 and add water slowly, stirring til blended. Add all
 ingredients except catfish and rice. Cover and simmer
 for 20 minutes or until vegetables are tender. Remove
 bay leaves, add catfish and simmer 8 - 10 min. more
 until fish flakes to the fork.

 Serve over rice in soup bowls.

 Possibly better to wilt all fresh vegetables before
 adding to pan.

 Recipe date: 12/11/87

 From: http://www.recipesource.com

 Uncle Dirty Dave's Kitchen

MMMMM

... "My doctor gave me two weeks to live. I hope they're in August." Ron Shakes
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