Alternative to beef - baked catfish

moremuscle · Post by **moremuscle** » Sun Nov 06, 2005 9:37 pm

Hi friends,

I've been reading your posts about the rotation diet and the trials and errors - sorry about the vomiting and all the other unpleasantries, Wayne; you did set yourself up for it, didn't you!! That was quite some testing going on there; just feeding your body one after another of your intolerances, I can't imagine doing that myself but perhaps I will be dreaming of doing it after being off of my intolerances for as long as you have been?!

Both Wayne and Matthew are experiencing some less than good reactions when eating beef. This made me pay attention since I am eating beef on a regular (read Daily) basis. I don't have D anymore so obviously the beef doesn't cause D in me either. I have never noticed feeling worse after eating beef but now I will start to pay attention to that. I often feel sort of tight/stiff in various body parts but I have always thought the tightness was due to my rigorous workout schedule. It would be interesting if in fact the tightness/stiffness is due to consumption of beef.

I have recently purchased some catfish fillets at the grocery store (yes, it is farm raised

). I spray the bottom of a corning ware dish (or other ovenproof baking dish) with olive oil, then I put the catfish fillet in and spray the fillet with a little olive oil, sprinkle it with salt/pepper, put the lid on and bake at 400 F for 10-15 minutes until it looks white and flaky. Sometimes I take the lid off a few minutes prior to taking it out of the oven just to bake off some moisture - you can try broiling it the last few minutes instead of baking. It tastes great for breakfast, lunch, or dinner - or after a workout.
I have tried making talapia fish fillets the same way and it is delicious.

Catfish tastes good with any salad or steamed/sauteed vegetables.

Love,
Karen

Polly · Post by **Polly** » Mon Nov 07, 2005 6:57 am

Hi Karen!

Thanks for the tip. I never think of catfish but I think Wayne eats it. I do eat lots of other fish and seafood. So I will have to try it. I just read a study where people who ate fish at least twice a week had better memories as they aged (and less Alzheimer's) than those who ate no fish.
You probably don't have to worry too much about mercury/heavy metals in farm-raised catfish. I think the problem is mainly in the farm-raised FATTY fish like tuna and salmon.

Love,

Polly

Post by **tex** » Mon Nov 07, 2005 9:23 am

Hi Karen,

I've never tried baked catfish, but I'll have to try that, since it's a lot easier than deep-frying, (and a lot healthier, obviously).

Thanks.

Love,
Wayne

Jean · Post by **Jean** » Mon Nov 07, 2005 7:46 pm

Catfish on the grill has my vote!

Love, Jean

moremuscle · Post by **moremuscle** » Mon Nov 07, 2005 9:46 pm

Hi folks,

Polly, I think catfish is southern food; I know from my inlaws that it isn't considered high class to eat it; but hey, we cave people need not pay attention to such things, do we?!
I think you are right about the mercury problem not being so bad with catfish but perhaps the artificial feed makes the fish less nutritious than it's wild brothers and sisters? Just like roaming chickens are better than grain fed cage kept ones.

I would like to know how to grill catfish, Jean, please.
Also, Wayne, how do you deep fry it? What kind of oil? Is it skinned or filleted or what? Is is battered?

Love,
Karen

Jean · Post by **Jean** » Tue Nov 08, 2005 7:22 am

Karen,

I have this fish thingy. I guess it's like two small grates with handles that are connected and go on each side of the fish. I got it from my Asian market. I also get the catfish there. Thursday is fresh fish day and I have to fight the crowds, but the fish is excellent. I've passed on the fresh salmon heads so far.

I just rub a small amount of olive oil on the fish (whole or fillets) and put them in the fish thingy on the grill. Turning once. Doesn't take long.

I've used foil on the grill too, and it works. Sometimes the fish fall apart though or stick some. I'm not too worried about my presentation, because I'm usually the only one who eats it. LOL

Jean

Post by **tex** » Tue Nov 08, 2005 9:48 am

Karen,

Yes, the fish are skinned, and filleted, or cut up, and battered. Catfish can be deepfried in the same type of oil as any other foods that are normally deepfried. We usually prefer peanut oil, but opinions vary. Usually the piecies of fish are battered with eggs, and then rolled in cornmeal, that has been seasoned to give the desired final flavor. All of this can be varied to suit your own particular situation. When they float, they're done.

Obviously, I don't use cornmeal, for example. I usually use a rice-based batter. I suppose that even something such as potato flakes could be used.

Love,
Wayne

JJ · Post by JJ » Tue Nov 08, 2005 10:10 pm

You guys are making me very hungry....I might have to visit the fish market tomorrow...I love halibut, but am willing to try catfish...I think I've had it before, but it has been a while. JJ

moremuscle · Post by **moremuscle** » Tue Nov 08, 2005 10:38 pm

Yes, JJ - it makes me hungry too; even at this time of the night, sigh.

Jean, the fish thingy sounds interesting - is it made of stainless steel or what is the material? You mentioned putting it on the grill - I am sorry but being a foreigner I have to ask what is "the grill"? Is it an outdoor apparatus with charcoal and open flames? Do you wait to put the fish thingy on when there are no flames left? Maybe I have to get a grill and a fish thingy?>>>!! The Asian market has fresh fish you say - wow! Are they alive when you buy them? Are the prices better than at the local grocery store? The quality sounds like it is top notch. Why pass up the chance to try fresh Salmon Heads?!!?? LOL!! That's funny.

Wayne, I gather from your description that you are giving me the traditional method for cooking up some catfish. That's the way I've seen it served at a local buffet, Ryans, years ago when I tolerated all foods. Tuesday nights they had "all you can eat, catfish" and it was prepared with batter and deep fried. We got the whole fish, I think, and it was delicious prepared that way. I don't have a deep frier and have never deep fried anything but I thought of it recently in connection with my new interest in catfish. Also, the kids had french fries at a chinese buffet the other night; I was watching them eating freshly made fries and thought to myself it would be great to taste one; however, I wasn't comfortable doing that since I thought they were probably fried in a vegetable oil (corn/soy). If I had a deep frier I could make catfish and french fries at home (health food?!!! LOL!!). Why is it necessary to put batter on the fish before deepfrying it? Would it fall apart in the oil w/o the batter? Can you deep fry in a regular pot on the stove?

It get's pretty interesting to discuss food with all of you because you know so much I don't know. It is really exciting to try to make food in a new way or to combine things you wouldn't normally think of by yourself.

Jean, I agree about the presentation LOL!! Martha Stewart jargon! I like my catfish in aluminum foil, don't you? w/o garnish!!

Love,
Karen

Polly · Post by **Polly** » Wed Nov 09, 2005 7:34 am

Yepper, Karen, that's the grill. We have a gas grill, which looks the same but you don't have to fool with messy charcoal and you can better regulate the flame. But you do have to take the container of gas to be refilled.

Have you ever seen the electric George Foreman grill? It is small and you use it on the countertop in your kitchen. It cooks both sides of the meat/fowl/fish at once and is very convenient for cavepeople. The original ones were difficult to clean, but the new one has detachable parts that can be put in the dishwasher. The recipe book that comes with it has lots of marinade recipes.

It IS fun to talk about food, isn't it? My latest kick is cole slaw. For convenience I buy the cellophane package that has already-prepared shredded cabbage and carrots. Then I add a little mayo, celery seed, salt and pepper, and dig in! A quick and easy snack! I read recently that cabbage is one of the healthiest foods you can eat. I like cabbage cooked, too, with vinegar drizzled on top.

Have you ever made Peg's carrot soup (I use olive oil instead of butter in her recipe)? It is wonderful! A few days ago I made broccoli soup by using her recipe and just substituting 2 lbs. of broccoli for the carrots. It is SOOOO good. My hubby loves it!

Happy eating!

Love,

Polly

Post by **tex** » Wed Nov 09, 2005 8:03 pm

Karen,

Yes, I described the traditional way to deep fry. I don't know of any other way. Deep frying requires total immersion of the food items, in high temperature oil, for a period of time sufficient to thoroughly cook the food. If the oil temperature is not high enough, the oil will penetrate deeply into the food, and saturate it. It will then be soggy, unpalatable, and rather unhealthy. If the oil is too hot, it will smoke, and tend to become dark, as it fills up with burned particules of food, and it will transfer this burned flavor to any food cooked in it. IOW, use a thermometer, and keep the oil below the smoke point. Otherwise, unburned, filtered oil, can be re-used for future sessions, if properly filtered and stored. (You can filter it with a cloth, as you pour it back into the original container/s, after it cools back down to room temp).

Yes, it can be done in a pot on a stove. However, be aware that there is a high fire risk, as hot oil can cause flash fires. The most common risk is boil-over when a piece is added to the oil. The oil that boils over will almost always catch fire, when it hits the flames below it. Therefore, be sure that you have a good fire extinguisher handy. Or, use baking soda, (bicarbinate of soda), to sprinkle on the fire, to smother it. Water will only spread it. Grease fires are extremely hot, so be careful.

The batter may not be essential, but I assume that the breading is. Without it, I suspect that the pieces will tend to stick together, and burn easily, but I'm just guessing. I've never seen anyone try it without breading. Also the risk of boil-over/fire would presumably be higher, since there would more moisture, (water), available on the surface of the fish, and water causes boil-overs.

Love,
Wayne

starfire · Post by **starfire** » Wed Nov 09, 2005 8:49 pm

Polly,
Are you using the Paleo mayo?? Just curious. I tried it in deviled eggs and if you don't overdo it (the mayo) it's fine.

Love, Shirley

Polly · Post by **Polly** » Wed Nov 09, 2005 9:40 pm

Shirley!

Nope, still using Hellman's. Is the paleo one the one using omega 3 oil? I was going to try it, but I thought you did and weren't crazy about it, so I never tried it. LOL!

Love,

Polly

starfire · Post by **starfire** » Thu Nov 10, 2005 2:24 pm

Yes, that's the one I meant. I never tried it on sandwiches or anything for some reason. Only in deviled eggs which were OK, as I said, as long as you didn't use too much. It certainly didn't taste like Hellman's but then, I didn't expect it to.

I want to make it again and try some different things with it before I totally reject it.

Love, Shirley

moremuscle · Post by **moremuscle** » Sat Nov 12, 2005 9:50 am

Hi buddies,

Great to see your entries about food (YUM!!) - I am going to run to work and then perhaps I will have some time tonight to write more here. I wish!! Hellman's Mayo - would be kewl to try some Mayo. I need to know the exact Hellman's Mayo that is safe for us, Polly, please.

OOOOOOOOOh, the deep frying sounds dangerous to me, Wayne. I am probably not going to fool with it. I have a Foreman type grill for the table top; haven't thought about grilling catfish in it - perhaps I should try it, Polly. Thanks for the tip.

Love you all!!

Karen