On 10/8/2014 8:23 PM, Cherry wrote:
> 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.
> -
>
> 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.
> -
>
> 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?
>
No one eats raw cornmeal. We make it into mush, or biscuits or bread.

> 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.

Are you now talking about the catfish?

> Before it was like they just got a piece of fish and chucked it in the microwave and then
> dipped it in the cornmeal.

Good lord, what was this restaurant?

> All the while my US friends said nothing.

Again... "friends". I have no idea who they are or where you were
eating. It sounds like a bad French film about young people trekking
through the Alps.

> I was not impressed and didn't go back to that restaurant.
>
> Cherry
>
I'd not have gone back, either.

Jill