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I might get into strife for saying this but I heard that the best resipe was to put them in a pot of water with a handfull of gravel. Boil until the gravel goes soft then throw the catfish out and eat the gravel. Hahahahaha.
Seriously though, check this site out on the web and you will have catfish recipes coming out of your ears.
I can remember when my uncle had one of the pubs at jimboomba they had fresh water jew (when available) on the menu thoroughly enjoyed the meal until they told me it was catfish..they caught the fish themselves knocked the head of gutted and put under a big griller with seasoned flour on it..peal the skin back and glorius white flesh..top eating.
cheers
We used to fish for "Jew" quite alot in the rivers around the Lockyer Valley. Old bloke I went with loved em. He would skin the blighters by making a small cut up near the head and then grabbing the skin with pliers and ripping it off towards the tail. He would either then fillet it or eat it whole.
I must adsmit the few times I had it it was beautiful white fleash with no realy muddy flavour.
In fact I reckon it tasted better than yellowbelly. But it was just the thought.
bugman
jaybee & bugman are right, apparently catfish have a white firm flesh. I have a mate (we'll call him "B") who was a pro fisherman in the gulf. They had an off season enquiry from a rep from a large southern hotel chain for a big order of white (unspecified) reef fish fillets - could they supply?
"B" sent him a 10kg sample of catfish fillets (not specifying the species). The chain placed the order, happy with the product. "B" and crew started netting. Within a week 800kg of catfish fillet were being served down south as white reef fish.
chris
Guys can we, where not obvious, distinguish between succulent freshwater catfish (at the watchamacallit dam near Kunnunurra in WA they grow up to 50Kg and sell them in takeaway shops as freshwater something or rather that doesn't live in freshwater) and the totally inedible saltwater catfish from like the brissy river.
Have to backtrack here - someone catches catfish in the gulf and sells the fillets and they are edible ? They would be saltwater esturine catfish wouldn't they ?
So has someone tried a brisbane river catfish that style ?
wouldn't that taste off
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