Anyone else out there too lazy to skin or filet and just fry with skin on? What do you think?

I grew up scraping them cats under hot water and frying the whole thing. I had to get another freezer the other day because I have so much fish, I can imagine how much I would have if they were not all filets.
They eat just as good and some people just like to gnaw on the bones and tail, if so more power to em...I eat filets

Oh man RSA, to each his own as the old saying goes.....But, I not only wouldn't eat a kitty with the skin on, I make sure I don't freeze one unless that filet has been trimmed white on both sides.

That darned old fat and mud line that lays right next to a kitties skin will foul the taste of the meat just like bone marrow left in deer meat will. YUK!!

Of course I know folks who claim they can make an old 20lb+ high fin taste okay to suit their pallets.....It simply won't mine.

I can only assume you are talking just heading and gutting these kitties?? Heck, with a little practice, you can filet one in just a few moments more.

Like I said, to each his own.

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Mike
www.WhiskerKitty.com

Hey Obie,
If you need to move those kitty fillets to make room for the reds, you do remember I live in Lewisville? My freezer is low (Gave some to church) and I can meet you for the transfer.

Hooker

You CAN cook the fish with the skin on, and make them quite delicious!

I head and gut them, cut them on the bottom to the tail where I can open them to season the meat inwardly. Salt, black pepper, some garlic powder, paprika, if i wanna get exotic, maybe a shard of cilantro or a bay leaf or some fresh rosemary from my wife's herb garden.

Drizze a light coating of melted butter on the meat, then place the fish on the grill! I prefer to cook them with the smoke from the coals, rather than the flames, and I turn it twice at the most during the grilling.

The skin takes all of the grilling abuse, and as it cooks, it draws up. You can determine when it's done by flaking a sample with a fork.

Once it is done, when you put it on the plate, you should be able to easily peel the skin away from the meat, leaving the delectable carcass intact, and extremely edible. Pile on the potatoes, or hush puppies, or a roasted ear of corn grilled still in the shuck, a fresh tossed salad with garden fresh summer tomatoes from your backyard, and a quite chilled Llano Estacado Sauvignon Blanc, preferably a 1973 vintage, a feast worthy of the aristocracy!

Rudy

Thanks for your comments. I think I will go back to filets when frying but use the grill when cooking them with the skin on. The grilling suggestion sounds great.

HEY RUDY,

1977 is a great year also for Llano, I will try this recipe for sure, new way to enjoy the kitties.

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jerrybign
Trust in His providence, be quiet, and go a-angling.....Izaak Walton

Grilling with the skin on is very recommended. Simply because, the skin takes all the abuse from the flame/heat. If you try to grill fish with out the skin, good luck on catching all that meat falling into the grill. Red fish is also very good to grill with the skin on. You can grill red fish skin down over the flames fro 40 minutes or more with out it burning, then it's done. SO good. It's only 8:30 AM but I'm so hungry now that I read these post. HMMHMM!!!

IMO, the skin of any fish is going to change the taste of the flesh if you cook the fish with the skin on. Now, I'll admit that some folks might like that different taste, but most I've talked to much prefer to remove the skin first.

When broiling or grilling a nice big fillet, you NEVER turn it over! Yes, this means it takes a little longer to cook, but that's just the way the game is played.

Favorite broiling recipe:
salt boneless fillets to taste
place fillets on broiling pan, skin side down
coat with about 1/4" mayonnaise (you could probably substitute Miracle Whip)
put pan as far away from heat as possible
Caution: Don't burn the mayo. When it gets dark brown on top, if the fish needs more cooking, switch over to bake at 350 and finish cooking till the fillet flakes easily.
We cook cats this way at least twice as often as we fry them.

gj-I think '77 was a great yr for the Reds, not sure about the whites, also '83 was a rather banner year for their whites.

Rudy

Shucks I been using Rudy's recipe....Minus the Rosemary, to grill kitties for thirty years.

Like I said above....I alway clean my kitties down to the white meat. Form a tinfoil boat. cover the bottom of the boat in julianned onions and lots of butter.

Lay those delicate white kitty filets on top of the onions....Set the boat down on the end of the smoker away from the fire, but where the smoke draws over them, and never turn them....Just let them smoke until they flake.

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Mike
www.WhiskerKitty.com

Maybe I need to go to Las Colinas tonight, land me a couple of nice channels or blues, and use my concoction on 'em tomorrow night on the grill!

Maybe this time FishinClyde and company will actually show up instead of just talking a good game, LOL!

Rudy

PEEL SKIN OFF. CUT HEAD OFF AND GUT. dEEP FRY WHOLE. cATS ABOUT 12-18". tHERE IS SOMETHING TO COOKING THEM WHOLE THAT MAKES THE MEAT TASTE SWEETER AND YOU CAN NOT TASTE THE GRAY MEAT, I FILLET ALOT, BUT WHOLE THEY TASTE MUCH BETTER.

Last year was a good year for reds, but I didn't catch many whites...

Heck I ain't even heard that you can cook a cat with the skin on. It don't sound too appetizing to me no matter how it's cooked. I like blackening the bigger ones whole over a mesquite or pecan wood fire. Cover them in soy sauce and lots of pepper with salt and let the wood add the rest of the flavoring. Just set them off to the side and let them babies smoke while the heat bakes them. It's a good way to pass time while you enjoy your beer!!