My favourite catfish is Cajun Style blackened. There are many recipes on the net. The key is to put the rub on and cook them in a HOT cast iron pan. I usually cook it outdoors on the grill because of the smoke. You can use one of those griddle plates for the BBQ as well. Let it heat until it is red hot. A pat of butter and add the fish cook for about 3 mins then flip it for another three. You may need to add a little butter on the flip. You can serve it with rice or Chips. And of course a cold beverage of choice. First time I had it was in Winston-Salem NC. A restaurant had an all you can eat Catfish night. You could have it 3 or 4 ways and the blackened was extremely tasty.
The Blues is alright!
Guitars: 1968 Gibson SG, 2005 Gibson SG Standard, 2006 Gibson LP Classic Gold top, 2004 Epiphone Elitist LP Custom, 1996 Gibson Les Paul Standard. 2001 Epiphone Sheraton II, 2007 Epiphone G400.
Fender Strats: 1996 Fender 68 Reissue CIJ, 2008 Squier CV 50s, 2009 Squier CV 50s Tele Butterescotch Blonde
Amps: Blues Junior Special edition Jensen in Brown Tolex with Wheat front, 65 Deluxe Reverb reissue,1970 Sonax reverb by Traynor, Avatar Custom 2/12 Cabinet with Eminence Legend V1216 speakers,
2008 DSL100 Marshall Amp , Fender Super Champ XD,Fender Vibro Champ XD
Effects and Pedals: Fulltone Fulldrive II, Fulltone OCD, Fulltone Mini Deja Vibe, Fulltone Fat Boost, Dunlop Crybaby Wah, Boss DS1, Boss DD20 Giga Delay, Boss TU2 tuner, Boss BD2, Ibanez TS9 Tube screamer, Zoom 505. Radial tonebone hot british.