Originally Posted by Choupiquer
If you cut each filet into a half dozen pieces or so then put the pieces between two sheets of Seran and pound them flat you can enjoy a coonass delicacy we like to call crispy thin fried catfish.
Choup, sounds great - I'm gonna have to try that! We had some catfish prepared just like that at some restaurant on the way home from New Orleans and they were DEE-Licious! BUT, after those Specks you put us on I'd have to say I'm spoiled as far as tablefare goes. I think those Specks were some of the best tasting fish I've ever had!!! Thanks again for taking us out!!!