On Thursday, October 9, 2014 12:29:21 AM UTC+1, jmcquown wrote:
> On 10/8/2014 6:53 PM, notbob wrote:

Catfish, OTOH, is delightful!! It was made to be deep-fried.
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Legend has it catfish was originally pan fried by fishermen along the banks of the rivers where they were caught. You mentioned Southern style... at the basic level, that would be some really finely ground cornmeal, a little AP flour seasoned well with salt & pepper. I'm talking about dredging and frying fish on a riverbank, not heating up a deep fryer in your kitchen.
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One time in Austin some US friends took me to a chain restaurant and I chose the fried catfish breaded in cornmeal. What I got was catfish that had been breaded in cornmeal after it had been cooked. Who the hell eats raw cornmeal?

After I sent it back the manager came out to discuss the problem and then tried to infer that as a Brit I didn't know what I talking about. You better believe we had words, but I got my way and they then cooked it properly. Before it was like they just got a piece of fish and chucked it in the microwave and then dipped it in the cornmeal. All the while my US friends said nothing. I was not impressed and didn't go back to that restaurant.

Cherry