Comments on: Fried Catfish Japanese Style

Comment on Fried Catfish Japanese Style by: Chris

Wed, 12 Nov 2008 23:55:37 +0000

For those who either don’t have eggs on hand or want to try something different- we’ve found brushing a nice mustard(poupon)on them and then dredging in panko makes for an easy and delicious dish.

Comment on Fried Catfish Japanese Style by: Christopher Gordon

Thu, 26 Jun 2008 17:03:33 +0000

I deep fry them in my cast iron dutch oven, and it’s tilapia I use most often, but, agreed…perfection.

Comment on Fried Catfish Japanese Style by: Sue

Wed, 25 Jun 2008 23:59:14 +0000

Hi Barbara! I made this for dinner tonight, and it was delightful! I’m a convert, too.
Oh, I had one wee cucumber from the CSA bag, so I sliced it with a little onion and made cucumbers with vinager. (Like everyone’s Mom made.) Only this time, I used freshly ground Sichuan Peppercorns. It tasted wonderful with the apple cider vinager. Let me know if you give it a try.

Comment on Fried Catfish Japanese Style by: Nancy

Wed, 25 Jun 2008 21:01:30 +0000

This sounds delicious. As a woman with Southern roots, I grew up eating fried catfish. But I can’t give up my cornmeal yet? What else would I use to make hush puppies with?

Comment on Fried Catfish Japanese Style by: Grace

Wed, 25 Jun 2008 03:47:25 +0000

I also like to keep panko on hand. I sometimes cut zucchini into 1/2″ slices, dredge them in a flour and cayenne mixture and then into an egg wash. Then I dip them into panko (which I’ve ground into a very fine powder). Then I fry these in canola oil. They are very delicious.