I purchased a bag of frozen "White Fish Fillets" today. They looked good on the bag, very flaky. I'm not sure what they are (OK, giggle but don't laugh , they did look good on the bag any way).

Anywhooo, have any of you purchased them......Ummmmm, do any of you KNOW what exactly they are????? (OK, I'm laughing now). Actually I purchased them because they looked flaky like catfish.........(southern thing ya' know).

If you know what I am talking about, how have you prepared them?

OK, DENISE>>>>my turn, everyone asks you every so often HOW you prepare fish tacos....My turn now I suppose....Recipe plaaaaleeeease......

Did you have fish tacos?

We had chicken and fish fajitas on Father‘s Day.

For Fajita/nacho marinade:

1 t. ground cumin
1 t. onion powder
1 T. Chili powder
1 t. garlic granules
1 t. dried oregano
Juice from one lime
1/2 c. tequila

I bought monk fish... which is suppose to taste like lobster... OK... it looks like lobster... it is the texture of lobster... but it was some of the most putrid stuff I have ever tasted!

I got something called Lake Erie Whitefish and it looks like whole frozen fish fillets. I'm planning to do KD's roasted tomatoes with basil and white fish recipe with them. It's good over pasta.

quote:

Originally posted by skedwards:
Denise, what is it about the taste of catfish that you don't care for anymore? Have you gotten some that had a "muddy" taste?

I don't know... hard to describe.

It is sort of like the catfish "after taste". I put hot sauce all over it trying to cover it up!

But I REALLY like how you can pick up the back bone and almost ALL the ribs come out. When ever I make fish... there is a joke in the house that my piece has NO bones and dh's has about 7+ - he always asks if I'm trying to do him in and it is VERY suspicious that my filets never have bones.

PS... I'm making fish fajitas for dinner tomorrow night.

Thanks for the info & recipes!! Cooking the fish with tomatoes & almonds over brown rice really sounds yummy Cate. DH & DS would like the fish prepared like that as well.

Denise, what is it about the taste of catfish that you don't care for anymore? Have you gotten some that had a "muddy" taste? You could try soaking it in milk, I've never done that so I don't know. I do however like to grill or bake it with lemon & pepper seasoning or some type of cajun seasoning. I also squeeze lemon juice on it just before I eat it. Salsa is a tastey topping for baked catfish too.

I know that catfish (like my Grandparents & parents used to FRY) will sometimes have a muddy taste when caught fresh from a lake. The catfish that are farm raised now don't have the muddy taste (most of the time). Sorry I couldn't be any more help.

P.S. Yes, I know that farm raised catfish come from lakes too, but you know what I mean.........

Kaye,

its probably cod. That's what I've read that generic "white" fish usually is.

You can do almost anything with it.

I'd do something I do with tilapia, basically cook it with tomatoes and almonds and serve with brown rice.

quote:

Originally posted by skedwards:
I'm not sure what they are (OK, giggle but don't laugh , they did look good on the bag any way).

I am totally LOL!!!! At least I know that I'm laughing with you!!!

I can totally see myself doing this… I served some defrosted meat to ds for dinner to night. I think it was either chicken or pork but I’m not sure. I just poured bar-b-q sauce on it and stuck it in a bun and he ate it… I tasted it… but couldn’t figure out what it was and I didn’t label the bag. I told him it was chicken… tastes like chicken…

Here is my guess about what you bought. My guess is that it is some mixture of different white fishes shaped into “filets”… sort of like imitation crab meat…

I made some fish tonight. I had 1 oz of tuna, 1 oz of halibut, and 1 oz of salmon. I got the pan med-hi hot with about ½ tsp of peanut oil. It was still half frozen when I put it in the pan. I just cooked it 1-2 mins on each side (depending on the thickness - it was only 1-2" thick tonight) and the tuna and salmon were still a little rare inside.

I’d just do that with the “white” fish and sprinkle with salt and pepper and lime juice (and maybe some tequila...) and put it in a tortilla with salsa, shredded cabbage, tomato, avocodo, sour cream - whatever you put in tacos. Now I have a craving for fish tacos!

Here is a Rachael Ray fish taco recipe that isn't deep fat fried (I did a search of fish taco recipes on food network, and a lot of them were fried.)

PS… I LOVE catfish... and this is the dumbest reason... but it is so easy to get all the bones out, and we used to catch it as a kid, so it is kind of a sentimental thing. Plus, it is a smaller fish and it is inexpensive. But the bad thing is I don’t like the way it tastes as much anymore… and that bums me out! Does soaking it in milk help?