I adore catfish. My first experience with it was pretty yucky (probably slightly spoiled), but I was eventually able to get over it and try again and...mmmmm!
However, last night after I had made a strange version of Fried Catfish (taken from Betty Crocker it showed 20-some grams of fat per serving so I experimented) my husband said that, although he has tried to like it, that type of fish is just too "wet" for him. It is moist, and he hates undercooked things, so I will from now on prepare catfish for me and cod for him. Maybe that could be why you don't like it.
The CL "search" has a good recipe for Blackened Catfish which DH actually liked. The other day, while looking through CL back issues, I found a recipe for Oven-Fried Catfish. I have no idea of what month or year it appeared (I was only looking back through 1998 though) but it was on page 124(gee-that helps!) It's a quick one, so I'll type it out.
Oven Fried Catfish
1/2 c light beer
1/2 c hot sauce (this is not a typo! I'll use less when I try it...)
4 6-ounce catfish fillets
1/2 c yellow cornmeal
2 T cornstarch
1/8 t salt
1/4 t pepper
Combine beer & hot sauce, and refrigerate for 30 minutes.
Preheat oven to 450.
Remove fish, pat dry, discard marinade.
Combine remaining ingredients in a shallow dish.
Dredge fish in cornmeal mixture.
Lightly coat fish with cooking spray. Place fish on a cooking-spray coated baking sheet. Bake for 15 minutes or until fish flakes easily when tested w/ a fork.
Makes 4 servings
I think that, when I make it, I'll serve cornbread, baked sweet potatoes, and coleslaw with it. And, since it has beer and hot sauce in the marinade (two of DH's basic food groups), I think I'll make him the catfish as well-- it's worth another try!
Can't you just eat what I put in front of you? Do you have to know what it is?
Ria Parkinson, Butterflies (BBC, 1978-83)