On Thu, 9 Oct 2014 09:08:34 -0700 (PDT), Cherry >
wrote:

> On Thursday, October 9, 2014 4:09:44 PM UTC+1, Sqwertz wrote:
> > On Wed, 8 Oct 2014 20:17:41 -0700 (PDT), Cherry wrote:
>
> Your right in that it was my first time with catfish. Cornmeal I was brought with especially buttery polenta with lots of parmesan stirred in or poured on to a plate and topped with cinnamon sugar for breakfast. Never have I been served it raw anywhere in Europe. I was fully expecting to be served a piece of fish breaded in cornmeal, fried and golden looking.
> -
>
> I still don't believe you. Cornmeal is a very crunchy coating. It can still be quite grainy since it basically has not been rehydrated with any liquid. A piece of fish as you describe would be floppy and soggy without any stiff, fried texture. Nobody in the world would serve any kind of fish like that. This is sounding like an exaggerated Boveism.
> -
>
> I have been eating cornmeal one way or another all my life I do not need to be told what it is. Yes the fish was floppy because it hadn't been fried in the cornmeal as I have previously stated. The cornmeal had been applied afterwards which is why I complained as I am sure you would have done.
>
What did your American friends have to say about the fish after you
left the restaurant? Had they never eaten anything cornmeal coated?


--
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