TOTALLY GEEKED!

TrudyML wrote:

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Cake and beer for all!

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 Fixed that for you.

Happy Birthday Momala!

Happy Birthday! 🎈🎉🎊🎁🎂

HAPPY, HAPPY BIRTHDAY TO AN AMAZING LADY!

Happy Birthday!!!!!

Happy happy birthday, sweet lady!!!!!!

Happy Birthday!

Happy Birthday.    Keep warm.    LOL

Happy Birthday!

Happy birthday!

Happy Burpday.

I hope you have a wonderful meal with your DH! Enjoy your day! Sorry I am late to the thread!

Happy Birthday!

Oh yeah!
First of all, never, never, EVER get the "catfish nuggets"!
They are from the belly of the fish, and are just plain nasty!
Store-bought catfish are farmed, and don't have the same
tenderness of wild-caught fish.

OK. Take the fillets from the store, rinse them in cold water,
and put them in a bowl, cover with plastic wrap.

Make a breading of: 4 parts (Aunt Jemima) corn meal, 1 part
self-rising flour, Morton's Season All, and pepper.

Heat canola oil to 350-360. Shake fillets in breading, and
put on a cooling rack, until all are breaded. Immerse fillets
into oil, making sure not to crowd them. Depending on the
thickness of the fillets, cook 3-5 minutes, until they are nicely
brown. Do this in several batches - never over-crowding the
pan. Remove from oil with a spider/slotted spoon and put
them on a layer of paper towels to drain. Keep warm in a
covered container on paper towels. Repeat with the rest of
the fillets. Serve with tartar sauce. Cole slaw makes a great
side dish, as well as hush puppies or tater tots.

Tartar Sauce: Dill pickles Miracle Whip/Mayo onion
(Did I give you one of the fabulous onion choppers? If
not, let me know, and I'll send it as part of your wedding
gift). Finely chop/mince one white or yellow onion - as
fine as you can get it. Dice/mince the pickles the same
size, and same amount as the onion. Add Miracle Whip
(our preference) until it reaches your preferred consistency.
Put in a serving dish, cover with plastic wrap, and
refrigerate for at least one hour. This keeps for several
weeks if covered well. (Your green containers work
wonderfully for this!!!)

If you are lucky enough to be given fresh catfish from a
friend who caught them, and need to skin them, here's
how we do it.

With the head to your left, using an electric knife, cut a
diagonal just behind the fin, slanting to the left. Turn the
knife to the right, and let the knife follow the rib bones to
the tail. Remove the fillet, and do a similar cut on the
other side.
With the tail to your left, skin side down, bring the knife
down to the skin next to the tail, then rotate it counter-
clockwise and run the knife down the entire length of the
skin, as close to the skin as you can get without cutting
through the skin. This takes practice. Don't worry - it will
still taste great even if you have a couple of pieces of grey
skin. Run your fingers over the fillets to make sure there
are no bones. If you find any, use tweezers to remove them.

Wild caught blue cats and yellow cats are what is called
"middle feeders" - i.e., they are not bottom feeders or
scavengers. Their meat is delicate and sweet, with no
muddy taste. In 8 feet of water, they normally swim at
4 feet.

Hope this helps you (and others!)
Hugs
Momala

Thanks momala!