Quote Originally Posted by Tyme2fish View Post
I don't pan-fish much but Taylorsville is a pretty good lake for that. This was the first year in about 20 that we didn't take a trip to Lake Barkley for spring crappie and red-ear and blue gills. Others on the board are more knowledgeable about Louisville area pan fish lakes.

Preparing catfish? I prefer to just keep it simple. One method is a milk/egg wash then coated in a mixture of flour and cornmeal with some fresh ground black pepper, a little cayenne pepper, salt, and Cajun seasoning.

Another method I use that my friends love is the beer batter catfish. There are tons of recipes on the net for the beer batter.

All fish that I keep to eat are 8 pounds or less. I don't like to keep the bigger fish. When trimming the meat, always remove any hint of yellow flesh. Your fillets or pieces or however you serve them should be white flesh only.

I will "cube" my fish to yield a more even cooking time. Keep the grease HOT! at least 350 DEGREES

Tight lines to you,sir and welcome to the board and the area.
Tyme, thanks for the tips for preparing/cooking catfish got my mouth watering already. Agree the smaller fish are better eating & really like anything thats simple. Didn't know about removing any yellow flesh maybe that was the issue. Are all catfish pretty much the same tasting, or is one species better eating than another? Thanks again for your advise. Fish on....Doug