Ha ha! Well, glad no one is ticked off about kinda off subject. My Photoshop skills are certainly suspect even though a good buddy of mine did that one. Jim writes if I'm skilled at filleting and skinning? Yep, I'm darned good at filleting. I might start skinning some of the coon been catching (11 now) in my pepper patch lately. And my deck was raided last night. All the ripe and almost ripe Sungold tomatoes were eaten (I suspect a possum) I've skinned a few wild animals in my life, but never a coon or possum. Back to topic... I like Jim's recipes. I too, like dredging in flour to start things off. Then into the fridge for at least 30 min. Then an egg wash followed by seasoned crumbs of some kind. Several inches oil in very hot fry pan. Got skunked this morning. Fish had lock mouth and only caught a minnow. Cold front moving in. Bought a thousand crickets mailorder postpaid for $19 a couple weeks ago for fishing. Am soon going to have to order more. Did you know they are cannibals? jt

I occasionally bake a pie or two for my church's annual fund-raiser dinner.

When this cajun goes to the fishing camp you can bet something is going into a black cast iron pot. Here's a recipe for fried fish which includes a bit of technique. If you try these please, let me know how they turned out for you. Dan Perfect Cajun Fried Fish Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups yellow cornmeal 1 cup corn flour (aka unseasoned fish fry) 1/2 cup cornstarch 2 teaspoons onion powder 1 teaspoon garlic powder 3 teaspoons salt 1 teaspoon cayenne pepper 1/2 teaspoon black pepper 1 pound catfish fillet (smaller size) Mix all of the ingredients together in a large bowl until they are thoroughly blended. Then taste the mixture and readjust the seasonings according to your taste. You should be able to taste a hint of each seasoning. Now take the fillets, just wet them with water, not dipped in egg wash, and roll them thoroughly in the coating mix. Do not fry them fry them right away. Let them rest for 3 to 4 minutes so that the coating adheres to the fish. If you fry too soon, the cornstarch won't have the necessary time to bind the mixture and the coating will fall off in the pan as you fry. Also, the cornstarch needs to pick up a bit of water so upon frying it adds a crispy texture to the coating. When ready to fry, pour 2 cups of high quality vegetable oil or peanut oil into a pre-heated skillet (cast iron is best). Then bring the oil temperature up to 350 degrees (for best results use a thermometer). Then drop in the fish, frying them 2 minutes on the flat side (back bone side) and 1 minute on the round side (skin side). Turn again back on the other side and fry another 1 minute. Your fish should be crunchy and crispy in 4 minutes when fried as I've directed above. - - - - - - - - - - - - - - - - - - -

I need a trip to MN for some walleye. It's my favorite and it's best in MN. Would love some salmon from the Pacific NW--unbelieveable! In the mountains it's trout--smoked or caught fresh and cooked that night. Here in FL it's Key West grunt (it has another name that I can't remember) or grouper, if it's real grouper and not some fake stuff. Love cod, blue gill and tilapia, too. I like fish a lot!!