cooking your own catch

8/6/2019 Cooking Your Own Catch

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COOKING YOUR

OWN CATCH

By Chris Hanzeren


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COOKING YOUR OWN CATCH

COOKING SECRETS FOR FRESHLY CAUGHT FISH

PAGE2

Table of Contents

Introduction 3

Chapter 1: Deep Sea Fishing: Tips On Conserving Your

Catch...........................4

Chapter 2: Noodling Cooking Pasta or Catching Catfish ......6

Chapter 3: Fresh Caught Fish Cooking Preparation?...8

Chapter 4: Cooking Your Caugth fish to Perfection..10

Chapter 5: Your Catch To A Delightful Meal ..11

Chapter 6: Partner Your Fish Meal With These Tempting

Dips22

Conclusion.26

References.27

Copyright 2010 www.catfishanswers.com

By reading this document, you assume all risks associated with using the advice given

below, with a full understanding that you, solely, are responsible for anything that may

occur as a result of putting this information into action in any way, and regardless of

your interpretation of the advice


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INTRODUCTION

atfish fishing is popular in the USA and beyond. Catfish

are also terrific to be served in food tables. However,

eating these cats is much tastier if you will know how to cook them on

your own.

This book will teach you how to catch and cook your own catfish!

Through this, you will be able to catch more catfish and be able to

cook them in your home as well.

This guide is perfect for those individuals who want to know the

secrets of preparing these cats as a delicious meal. And for those who

already expert in cooking catfish, you will find more tips and

techniques on how you will improve youre cooking abilities.

You are surely excited to know whats on the next part. OK, lets

explore more whats inside this book.

C


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CHAPTER 1

DEEP SEA FISHING:TIPS ON

CONSERVING YOUR CATCH

So what is it exactly that you do with the fish you catch? Forsome, they abide the philosophy of keeping enough for theirmeal and releasing the rest. The best fish would be the freshest

ones. Even though you"re not into cooking them yourselves, alot of local restaurants can offer you preparations for a fresh

catch meal. Sitting down on a meal of fish that you just caught

would be the perfect ending for one great fishing day. Mostconsider it to be one of the most satisfying things to do that

anyone can accomplish!

Why Conserve?

Fish is a renewable resource. Thus, proper management andtechniques are needed to ensure their survival and the

abundance of the resource for the future generations. In fact,overfished stocks would require years of regulatory actions and

monitoring to restore its fishery level into one that is self-sufficient and self-sustaining.

Additionally, for every year that passes, there seems to be morerestrictions in regards to the recreational bags. Even size limits

are imposed. All of these due to the occurrence of overfishingwhich is in consequence of improved technology.


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The Solution

Practicing the habit of catch and release is actually one of theways in which recreational anglers like you could help ensure the

health and prosperity of the future fisheries. In this way, you can

also guarantee everybody's opportunity to have a fun day ofdeep sea fishing that is concluded with a scrumptious andsatisfying meal.

Here are some of the ways in which you can help ensure survival

of the fish that you release and get some satisfaction byreturning your catch to its environment.

Get Your Tackle Right

First off you should make sure that your tackle matches the fishyou"re targeting. Although it may not seem obvious, doing this

can ensure its safety once you release it back into the waters. Ifyour tackle is too light, it would be exhausted by the momentyou land it. Thus due to its exhaustion, it could be a very easy

target for predators when release it back to the waters; since itcouldn't swim that fast anymore.

Customize Your Hook

Customizing your hook is yet another way to conserve yourcatch. By simply using a pair of pliers, you can mash down yourhook's barb. Doing this would enable you for an easier release ofthe catch and better safety on its side. Another great addition to

the terminal tackle you"ll be doing would be circle hooks. When

the catch swallows the hook, all you have to do is cut the line

closely as you can to your hook, then release your catch asquickly as you can.

Don't Suffocate It

As much as possible, while releasing your catch leave it in the

water. If there is no choice but to handle it out of the water,

then be sure that you wet your hands. You should do this to


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settlement of Europeans. To experience noodling you must plan

a trip south to Arkansas, North Carolina or Mississippi. Duringthe Depression, it was rumored grabbling became popular as a

rapid and inexpensive manner of providing food for the family.Today, grabbling as a means of fishing for flathead, channel and

blue catfish is mainly for entertainment, as most grabblers

practice catch-and-release.

From late May to July, when the days lengthen and water

temperatures become warmer, catfish seek out shallow water to

lay their eggs. Sheltered secluded locations are preferred such

as boat ramps, holes in rocks and sandbanks. Once the femalecatfish lays her eggs, she departs the nest, leaving the male

catfish to guard the eggs and keep them aerated. The male will

not leave the nest until the baby catfish are ready to leave as

well. Catfish are very aggressive during spawning season. Forthis reason, care must be taken to avoid becoming victim to thataggression when noodling.

Locate bedding catfish by running your bare hands along theriver bottom in search of an opening. For a bottom-feeding fish,

the catfish is rather clean and delicate. Openings are easy to findbecause the catfish will continue to clear its home and area.Some experienced grabblers plan their trips during the winterwhen water levels are low, where it is possible to see potentialhideaways that will soon be submerged. They then return to

these locations during spawning season.

An angry growling sound, described by some as a thump, letsyou know you have located your prey. Submerging yourself is

required for a good portion of the grabbling expedition; clearly,

the longer you are able to hold your breath, the easier it is to

grabble. Once a spawning location has been identified, use a bigstick to guide the catfish out of the nest to within arms reach.

Now knowing where your prey is, place your hand withoutstretched fingers into the hole. The catfish will quickly

become angered at your intrusion and will strike out, either

hitting your hand or grabbing your hand while biting it with its

mouth. He may clamp on to your hand and attempt to pull you


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into the hole, hence the need for additional assistance when

attempting grabbling. Once he bites, grab him with both handson his lower jaw, wrap your legs around him if necessary and

pull him completely out of the water. Twisting and rolling is sureto ensue, but perseverance will ensure your victory.

Clearly, noodling is not an experience everyone will enjoy,least of all those who are faint at heart, and injury is always apossibility. For some, the pasta-cooking scenario may be much

more preferable. But for a hands-on fishing experience that

anyone from the young to the elderly can delight in, there is

nothing quite comparable.

CHAPTER3

FRESH CAUGHT FISH COOKING

PREPARATION?

o maintain the delicate flavor of a newly caught

freshwater or saltwater fish, this must be handled

properly to avoid spoilage. Not to mention preservingthe fish with pleasing odor. There are ways to properly prepare

and maintain the quality just after the catch of the fish into asumptuous fishmeal. Check out the tips below:

1) As soon as the fish lands avoid any contact with hard surfacesto prevent bruising. It should be washed immediately by hosingor bucket rinsing in order to remove the slime and possible

bacteria that cause spoilage. Never use water from closeproximity marinas, municipal or industrial discharges. To make

sure, always use potable water instead.

2) Simply chill the fish to prevent deterioration in less than an

T


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hour. With a little advance planning, proper icing can be

accomplished with the use of some relatively cheap equipment.Fish should be stored in coolers and should be well chilled. It

should be 3" deep, thus, covering a pound of fish with pound ofice. Use chlorinated water per quart of water for the final

rinsing.

3) Clean the fish as soon as possible. Their tissues are sterilebut not their scales, which contains many types of bacteria.

When cleaning fish, avoid rough treatment because wounds in

the flesh can allow the spread of bacteria. Gutting the fish does

not have to be necessarily long. It is wise to cut the belly, as itleaves no blood or viscera in the body. Make sure not to soak

cleaned fish fillets in a prolonged freshwater as this could reduce

the meat texture and flavor.

4) The eating quality and nutritional value of fish can bemaintained up to 5 days if properly cleaned. Washing of the

hands before touching the fish is also important. No matter whatfish and the cooking technique used, one golden rule is to befollowed always. Whether it is whole or not, cook exactly 10

minutes for every inch measured. 15 minutes should be allottedto fish enclosed in foil or sauce baked. Double the time forfrozen fish.

Allow extra time if fish will be baked while packed in an

aluminum foil and allow extra time for the penetration of theheat. That should be an additional 5 minutes for fresh fish and10 for frozen. In thawing frozen fish, slowly thaw in the fridgefor 24 hours or let the wrapped fish be run under cold water not

at room temperature. Do not thaw a fish that's frozen before

cooking as it may make it mushy and dry.


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CHAPTER4

COOKING YOUR CAUGHT FISH

TO PERFECTION

Breading and frying a freshly caught fish is as good as it

gets. The smell of butter emanating from the frying pan and the

flair a fisherman puts in flipping his catch is worth its weight in

gold, almost. For the novice fisherman, make sure that thebutter is extra hot but not yet burning. Also, make sure that the

fish is well coated in batter. Season your batter to your heart'scontent, salt and pepper never goes wrong. You may want to try

other herbs and spices with the batter for a more delicious fish.

2.Grilling

At first glance, grilling would seem to be the easiest way tohandle your fish. A newbie might assume that grilling fish is the

same as grilling steaks or burgers. Unlike fowl or cattle, fish

tends to secret most of its own juices when cooked. On a grillthe delicious juice drips into the coals.

To prevent losing the moisture, first coat the fish with oil. The oil

will seal a part of the moisture inside. Second, keep an eye onthe fillets and turn them as soon as a cut would reveal that the

fresh fish is cooked halfway through. After being flipped, watchthe fish carefully. Remove the fish as soon as it is cooked

through.

An option to basting the fish with oil is to wrap it in aluminum

foil. The aluminum foil will keep the moisture and marinate the


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fish in its own moisture. Placing herbs and spices inside the foil

with the fish enhances the grilling process and the fish itself.

3. Baking

Baking is the best option for the fisherman who does not want to

watch over the fish during cooking. The fisherman can preparethe marinade and pre-heat the oven, then pop the fish into theoven for a predetermined amount of time. You may want to

check on the fish from the time to time, ensuring that you don't

overcook the fish.

Whatever fish you caught, a good recipe and proper cooking will

for sure enhance the catch. Take time to prepare for cooking, a

badly cooked fish will no doubt spoil your day. Remember the

first rule of cooking, don't overcook your fish.

In the following chapter you will learn some simple, yet definitely

delicious catfish recipes.

CHAPTER5

YOUR CATCH TO ADELIGHTFUL

MEAL

I have included some simple yet sumptuously easy to preparecatfish recipes. You will see that you have several options from

frying to grilling or even baking. All of them are guaranteed tosatisfy your taste.


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Fried Catfish Recipes

Cajun Compromise Catfish A Tasty Treat

This recipe is a tasty, fast, spicy fried fish which can be adjusted to

ones preference. The dish can be served with hot sauce for not-so-timid taste or with tartar sauce for timid. It is a great appetizer or

main dish.

Ingredients:

Catfish fillets(2 pounds), cut into 2 inch/piece 1 egg cup cornmeal cup all-purpose flour cup oil (for frying if needed) 2 teaspoons ground mustard 2 teaspoons ground black pepper 2 tablespoons Cajun seasoning 1 cup milk (if needed) 1 dash pepper sauce (optional)

Directions:

1.For 30 minutes, soak the fish pieces in milk.2. In a small bowl, mix up the hot pepper sauce and egg. Stir all

together the cornmeal, flour, pepper, mustard and Cajun seasoningon a separate bowl. Next, on the dry mixture, dip fish pieces, then

into the egg and back into the dry mix again. Set on a plate and putit in a refrigerator for about 15 minutes. In this way, the batter will

stick into the fish.

3.Heat more than enough oil to cover up the base of a large heavyskillet over a medium-high heat. Fry the fish pieces. On each side,

make sure you fry them for at least 3 4 minutes. Depending onwhat kind of Cajun seasoning you will used, some of the breading

may get darken than the rest.


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4.When youre done, drain the fish on paper towels. Serve it withtartar sauce or hot sauce. Have a great time eating!

Barlows Blackened Catfish A Classic Meal In TheModern Days!

A catfish meal served up with just the right amount of flavors andspices. This dish is excellent for a quick, great way to taste the

uniqueness of catfish recipe added with the traditional process of down

south cooking.

Ingredients:

Catfish fillets (1 pound) Italian-style salad dressing 1 cup 2 teaspoons pepper 2 teaspoons lemon pepper 2 teaspoons cayenne pepper 2 teaspoons garlic powder 2 teaspoons salt 2 teaspoons butter

Directions:

1.Pre-heat an oven from about 350 degrees F or 175 degrees C. Witha medium baking dish, grease it lightly.

2. In a shallow medium bowl, mix up garlic powder, lemon pepper,cayenne pepper, salt and pepper.

3.Both sides of catfish fillets must be brushed with butter. Rub filletswith cayenne pepper mixture on both sides too.

4.Heat a large heavy skillet over medium-high heat until it is reallyhot. After that, add the fish fillets and fry for an approximate of 2minutes for each side, until slightly blackened.

5.Prepare the blackened fillets in a single layer of baking dish. Coatthe fillet with Italian-style salad dressing. Bake it for at least 30 35 minutes in the pre-heated oven, until the fish is easily flaked

with a fork.


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Catfish Cakes A Delightful Meal That Will SatisfyYour Taste!

Catfish Cakes is not that hard to prepare, in fact it is very

simple and ready to serve it with less than an hour.

Ingredients:

2 cups coarsely crushed butter round crackers1 cup vegetable oil for frying1 teaspoon prepared yellow mustard1 tablespoon of creamy salad dressing1 medium onion, chopped1 egg1 pound catfish fillets teaspoon Old Bay Seasoning TM, or to taste

Directions:

1. In a saucepan, place the catfish with enough water tocover it. Boil it and cook until the fish flakes easily with afork. After this, drain off water and mash up the fish. Stirall the condiments together, mustard, salad dressing,

onion, Old Bay, cracker crumbs and egg. Mix until evenly

blended.

2.On a large heavy skillet, heat the oil over medium-highheat. Form the fish mixture into patties and get ready tofry it in the hot oil. When done, drain on paper towels and

serve hot for best tasting meal!


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Grilled Catfish Recipe

Crispy Catfish A Twist In Your Typical GrilledRecipes!

Do you love grilling your foods? If so, then you will also like thiscrispy catfish recipe. A taste of homes fast family favorites and

grilling may become one of your favorite ways serving thisfamous fish!

Ingredients:

4 (8 ounce) catfish fillets1teaspoon seasoned salt teaspoon garlic salt teaspoon celery salt1/3 cup of butter or margarine (melted) cup saltines (finely crushed)

See, you can easily find all of the ingredients in your kitchen,

except for the catfish fillets of course. OK, so moving on, with

these ingredients that you have, time to grill them and smellsome smoke!

Directions:

1.Combine 1 teaspoon seasoned salt, teaspoon garlic salt, teaspoon celery salt, and cup saltines (finely crushed)

in a shallow dish. Pat fillets dry; dip in butter, after that,coat it with crumb mixture.

2.Before grilling the fillets, coat grills with non-stick cookingspray. Grill fillets, covered over a medium-hot heat for 10

minutes or until the fish flakes easily with a fork. Turn thefillets just once, but make sure to make it really careful.


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Baked Catfish Recipes

Cajun Baked Catfish All Time Favorite!

Cajun Baked Catfish is the favorite catfish recipes to be served.Sprinkle some spices and youre ready to go. With just a few things

you need in order to begin with this dish, no doubt that cooking is soeasy!

Ingredients:

teaspoon pepper

teaspoon cayenne pepper teaspoon hot pepper sauce

2 teaspoon dried thyme2 teaspoons paprika

2 teaspoon garlic salt2 tablespoons canola oil

4 fillet catfish (8 ounce0)

Directions:

1.Combine all the first seven ingredients in a small bowl, and thenbrush over both sides of the fish.

2.Use a baking dish that has a size of 13 inches x 9 inches x 2 inches.Place the fish in here coated with nonstick cooking spray. For 10

13 minutes, bake the fish at 450 degrees F or until the fish flakeseasily with a fork.

Southern-Style Oven-Fried Catfish Simply TheBest!

Be the star in your kitchen with this Southern-Style Oven-Fried

Catfish meal. If you are in an out of town trip with your friends, thenthis recipe is the perfect choice to cook. Serve this with your peers and

for sure it is always a winner! Make it healthier by throwing coleslawand oven-baked French fries.


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Ingredients:

teaspoon black pepper 1 teaspoon paprika 1 teaspoon white sugar 1 cup cornmeal 1 tablespoon hot pepper sauce or water 1 pounds fish fillets 2 teaspoons Creole seasoning 2 lightly beaten eggs 3 tablespoons vegetable oil

Directions:

1.First thing you need to do is to pre-heat the oven to 425 degrees For 220 degrees C. After that, grease a 13x9 glass baking dish with

the oil, make sure to set it aside.

2.Pat dry the catfish fillets after you rinse it. In a shallow bowl, mixtogether the creole seasoning, cornmeal, paprika, black pepper andsugar. Combine the hot sauce or water and eggs in a separatebowl. Dredge in the cornmeal mixture, and then, dip the fillets inthe egg mixture. When youre done with this, arrange it in thebaking pan.

3.Bake it for 15 minutes or until cooked. While cooking the fish, justturn it once. When done, set the catfish on a paper-towel linedplate. Make sure to serve it immediately with additional hot sauce.

Cheesy Catfish Another Flavorful Catfish Meal

Recipe!

If you love catfish and cheese both at the same time, then you

will definitely love this cheesy catfish recipe. A savory catfishmeal coated with Parmesan cheese either baked or fried. It is

also a great way to create a fast and easy catfish meal. Perfectfor the whole family!


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Ingredients:

8 (4 ounce) catfish fillets1 teaspoons salt1 teaspoons ground black pepper1 cups all-purpose flour1 teaspoon paprika1 tablespoon milk1 egg cup margarine (melted) cup grated Parmesan cheese

Directions:

1.Pre-heat the oven for up to 350 degrees F or 175 degreesC.

2.On a medium bowl, beat the egg together with the milk.Stir the cheese, salt, pepper, paprika and flour on aseparate bowl.

3.Dip the catfish in the egg and milk mixture, then dredge inthe cheese mixture until it is coated. In the bottom of a 9 x13 inch baking dish, arrange fish in a single layer. Afterthis, pour the melted butter over the fish.

4.Bake the fish for 15 minutes or until golden brown.

Catfish Saint James Crave For More!

The Catfish Saint James recipe is a great way to fill up yourstomach. This is an easy and delicious baked catfish. To achieve

its better tasting flavor, the key here is to marinate the filletsovernight and prepare it the next morning.


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Ingredients:

1 cup butter, melted1 tablespoon Italian seasoning1 tablespoon ground dry mustard1 tablespoon onion powder1 (12 fluid ounce) evaporated canned milk2 teaspoons baking powder4 (8 ounce) catfish fillets1 cups all-purpose flour cup grated Parmesan cheesesalt and pepper to taste

Directions:

1.The catfish fillets must be wash and dry. In a shallow dish,place the fillets and pour milk over them. Cover it and chillfor 6 hours or much better if done overnight.

2.Pre-heat an oven for up to 400 degrees F or 200 degreesC. In a large mixing bowl, combine cheese, baking powder,flour, garlic powder, onion powder, dry mustard, salt andpepper. Then, dredge the fillet in flour mixture.

3.Place the coated fillets in a pan with lightly grease rimmedbaking sheet. Drizzle melted butter over fillets.

4.After this, bake the fish in the pre-heated oven for 25minutes or until firm and flaky. It is much better if you will

eat it oven fresh.


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Onion Dijon Crusted Catfish Simple Ingredients

For An Extraordinary Meal!

Onion Dijon Crusted Catfish. A catfish fillet seasoned withonion and honey mustard. This meal is easily done by baking thecatfish until golden brown. This is a great way to end up a goodmeal with your family, friends or loved ones.

Ingredients:

Dried parsley flakesPepper and garlic salt to taste cup honey Dijon mustard1 finely chopped onion4 ( 6 ounce) catfish fillet flakes

Directions:

1.Pre-heat the oven for up to 350 degrees F or 175 degreesC.

2.Mix together the mustard and onion in a small bowl.Season the fillet catfish with pepper and garlic salt. Whendone, place the fillet on a baking tray and coat it with

honey and onion. Sprinkle parsley flakes on the top.

3. In the pre-heated oven, bake it for 20 minutes. Then, turnthe oven to broil. Broil it until golden for 3 5 minutes.

Ranchero Catfish Customize Your Menu!

This recipe is so easy to prepare, mix up different flavors and find outwhat fits in to your taste. At the same time, this is a healthy food,

since you will bake it and cleanliness is guaranteed.


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Ingredients:

teaspoon chili powder, or to taste teaspoon black pepper teaspoon salt 1 beaten egg 1 cup finely crushed ranch-flavored tortilla chips 1 tablespoon cooking oil 4 fillet catfish (8 ounce) washed and patted dry

Directions:

1.Pre-heat the oven for about 450 degrees F or 230 degrees C. On acooking sheet, line it down with aluminum foil. Spray it lightly with

cooking spray.

2. In a shallow dish, mix together chili powder, crushed chips, salt andpepper.

3. In a separate bowl, mix up oil and egg. Dip the catfish in egg andoil mixture, then after that, dredge the chips mixture. Next thing

you need is to place the catfish on foil-lined baking sheet. If thereare any leftovers of the chip mixture, then sprinkle it all over thecatfish.

4.For 10 12 minutes, bake the catfish in a pre-heated oven until itis flaky and white in the middle.

So go on try cooking one of these mouth-watering recipes! You willsurely enjoy every bite.


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CHAPTER6

PARTNER YOUR FAVORITE CATFISH

MEALWITH THESE DIPS AND SAUCES

Theres no better way to enjoy your favorite catfish recipes thanwith these appetizing sauces.

LEMON CREAM SAUCE

2 Tb. butter

2 Tb. flour

1 c. thin cream

Salt and pepperJuice of 1 lemon or 1 Tb. Vinegar

Melt the butter in a saucepan, stir in the flour, and continuestirring until the two are well mixed. Add to this the thin creamand stir until the mixture is thick and boils. Season with salt,

pepper, and the juice of the lemon or the vinegar.

SPANISH SAUCE

2 Tb. butter1 slice of onion

2 Tb. flour1 tsp. salt

1/8 tsp. pepper1 c. milk

1/4 c. tomato puree1/4 c. chopped pimiento


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Brown the butter with the onion, add the flour, salt, and pepper,and stir until well blended. Add the milk and allow the mixture to

cook until it thickens. To this add the tomato and pimiento. Heatthoroughly and serve.

NUT SAUCE

1 Tb. butter

2 Tb. flour2 Tb. peanut butter

1/2 tsp. salt

1/8 tsp. pepper

1 c. meat stock

Melt the butter and add the flour and peanut butter. When they

are well mixed, allow them to brown slightly. Add the salt andpepper to this mixture and pour into it the meat stock. Bring tothe boiling point and serve.

HORSERADISH SAUCE

1/2 c. cream1/4 c. boiled salad dressing2 Tb. grated horseradish

1/2 tsp. salt

1/4 tsp. paprika

1/4 tsp. mustard

Whip the cream until stiff; then add the salad dressing,

horseradish, salt, paprika, and mustard. When well blended, thesauce is ready to serve.


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EGG SAUCE

2 Tb. butter

2 Tb. flour3/4 c. milk/2 tsp. salt

1/8 tsp. pepper

2 Tb. vinegar

1 egg1 Tb. chopped parsley

Melt the butter, add the flour, and stir until well blended. Add

the milk, salt, and pepper, and cook until the mixture thickens.To this add the vinegar, the egg chopped fine, and the choppedparsley. Heat thoroughly and serve.

TOMATO SAUCE

2 c. tomato puree1 small onion, sliced1 bay leaf6 cloves2 Tb. butter

2 Tb. flour1 tsp. salt1/8 tsp. pepper

Strain stewed tomato to make the puree. Put this over the fire in

a saucepan with the sliced onion, the bay leaf, and the cloves.

Cook slowly for about 10 minutes. Strain to remove the onion,bay leaf, and cloves. Melt the butter, add the flour, salt, and

pepper, and into this pour the hot tomato. Cook until it thickens

and serve.


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MUSHROOM SAUCE

2 Tb. butter1 slice of carrot

1 slice of onion

Sprig of parsley1/2 tsp. salt1/8 tsp. pepper

2 Tb. flour

1 c. meat stock

1/2 c. mushrooms2 tsp. lemon juice

Put the butter in a frying pan with the carrot, onion, parsley,

salt, and pepper, and cook together until brown. Remove theonion, carrot, and parsley. Stir in the flour, brown it slightly, andthen add the meat stock. Cook together until thickened. Just

before removing from the fire, add the mushrooms, chopped intofine pieces, and the lemon juice. Allow it to heat thoroughly andthen serve.

DRAWN-BUTTER SAUCE

1/4 c. butter2 Tb. flour

1/2 tsp. salt1/8 tsp. pepper1-1/2 c. hot water2 hard-cooked eggs

Melt the butter, and add the flour, salt, and pepper. Pour into

this the hot water, and cook until the mixture thickens. Slice theeggs into 1/4-inch slices and add these to the sauce just before

removing from the stove.

So there you go..Dip your fish meal with these sauces.. No

doubt, your delightful catfish recipe will yummier!


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CONCLUSION

We have come to the last part of this book. By now, you have

gained insight about catfishing. All it takes is applying thecatfishing tips and strategies in catching those cats.

And the wonderful part is cooking your own catch with all thedelicious recipes provided for you. Your family and friends will

enjoy the meal with you!

Have a great time catfishing!

Chris Hanzeren


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REFERENCES

Web Sites

Recipes With thanks to:http://allrecipes.com/

Catfishingwww.catfishanswers.com

cooking your own catch

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