 Fresh catfish from the lake. Let's clean them and cook them Welcome all back to the channel everybody. I am the lake fort guy your culinary guide to this outdoor to dinner table experience the shoreline to the To the dinner plate. Yeah, I really didn't really didn't have anything there. We are at the treehouse today I'm teaming up with OSG to do one of my favorite meals with catfish and big Croppie that I catch is do a blackened recipe. I don't even know the full details of the recipe That's where my lovely wife comes in and she makes these grits out of phenomenal So I'm gonna walk you guys through that because I think this is something you can You can do at home. You'll really enjoy it and Now's a great time to catch Fish and shallows of all species, but it's really good on catfish because it's a firmer meat And if you've never cleaned a catfish before it is different than cleaning other scaled species of fish So we'll get into that just second first fall bird check as you guys saw we got more chickens. We got a new flock But however We've got trouble. We've got trouble in paradise I'm actually already missing a bird the bird is not missing. I know where it is but the big The big black bird that was a mix between a Jersey Giant and a Moran is now gone Because it started crowing. I thought it was just a huge hen turns out It was a rooster It turns out we had three roosters I knew this guy was a rooster and many of you commented you're like dude You've got other roosters and I didn't want to believe it. I kind of knew it, but I didn't want to believe it Turns out it was true confirmed cockledoodle-doo the whole nine yards They've been in here like fighting each other. Anyway, buddy of mine mullet man He needed he needed a rooster for his flock and we haven't gotten the eggs yet. No eggs thus far But it's coming roosters are starting to crow. I'm sure the hens will be laying soon. I'm also up in a Stylish middle-aged man knee brace right there check that out popped a limit ligament out or something so about once a month it pops out and You know, it's really tender to walk on I can't You know can't really do much hence the bank fishing video from last time Anyways, just wanted to get you all updated now. Let's get into cleaning these catfish So I've had these catfish on ice overnight I usually like to put them on ice either overnight or 24 hours and then clean them Now if you want to clean them straight away by all means you can do that But as the water starts getting warmer, I like to put them on ice and let the meat firm up a little bit They're just easier to clean It's just you'll see when you clean a lot of fish. We'll see how the meat texture kind of changes So anyway, let's go over some tools that are gonna help you guys clean these catfish I got some of these food-grade gloves off Amazon. You don't get the slime. You don't get the Pokes I use one of these little boards these cleaning boards of the clamp on it a pair of pliers or in this case I've got a pair of catfish skinning Pliers this is these are made for this you can filet a catfish and float the blade over the skin I'm not skilled enough to do it that way It takes a lot of skill a lot of practice to be able to do that and get a lot of a lot of the meat off of there I like to have a real sharp knife just for carving out the skin and then just a regular old Fully knife no electric filet knife today. Then the other thing you're gonna need is a bowl of water Try to make it cold water. I put up a few ice cubes in there It'll get the blood off of there and helps keep the meat cool. Okay, so I'm gonna take my catfish I'm gonna put that little Clamp in his jaw and then I'm gonna take My sharp knife and I'm gonna start tracing out the filet catfish have The shoulder meat right here. It's not really a shoulder, but they have meat all the way up right close to their head So I'm just gonna take my knife right up there. I'm just gonna break the skin. I'm not gonna go in Too deep at all just going to go until that skin breaks And I'm gonna trace it down Back at the catfish all the way down to the base of the tail You guys are gonna see what I'm talking about with a sharp knife If you do this Just makes your life easier. You have a real sharp pocket knife You could use that. I'm gonna kind of go down towards the belly Just outlining That filet all the way down to the tail again Okay, this is where our pliers come in And we're gonna grab this point right at that top part near the head of the catfish We're gonna pinch And just pull this skin And where we traced out our meat It's just gonna come right off there So all that skin we just traced out and that could just be thrown away now I have a fish bucket that I keep garden bucket. I just put it beside Cleaning station that's where I'll throw everything while I'm working, but now we have this nice Skinless piece of meat right here and all we need to do is take it off So we'll take our regular filet knife come right down here And we just want to go right down that spine You just go ahead and go all the way through where that tail is And then there is your filet. So now you just need to cut it off of the rib bones So put this back over. This is kind of an awkward way for me to do this Directionally, but I'll try to do it this way for you guys So then you're just gonna cut away from those rib bones and you can just kind of trace those down It's a real good meat right there. Just cut it away from that back area And there is your catfish filet With the shoulder shoulder meat included there It's a nice juicy piece of channel cat Now it's just time to do the exact same thing on the other side whole goal is you're just trying to be as proficient as possible with Getting the most meat off the fish If you don't have a sharp knife On this skin this skin part It is going to be hectic for you You guys want to see how to get them razor sharp I can show you just comment down below You know go all the way through the skin. You just don't want to cut in too far But if you don't cut all the way through the skin you'll end up with little pieces of like silver skin like sinew In your your meat. You should get that little flap going Just get a good grip grip and rip If you cut it real good, you can usually get it in one one shot Okay, another nice filet. You'll see a little bit of yellow meat Towards the the top of the catfish like in that shoulder area. That's perfectly normal Just take the whole whole thing right there. You've got your ribs and all of your guts It's really not bloody much at all. You just throw it in your bucket You know put it by a base of a tree Get some nutrients. I Think you can actually use catfish skin Tobacco tobacco that would be a hell of a bow a catfish back self-bow kind of crazy Interesting look at the meat difference between two species here. There's a lot more white This would be more what I would anticipate for like a striper Looking and it looks delicious big shad eater And I think blue cats really they focus on shad a lot more We came out with a good bow look at fish meat. Y'all I think we're gonna have way more Than what we even need for for our family with that bigger blue cat in there Just one side is is enough to feed one person. So Beautiful clean up the tools and equipment. Let's head on upstairs. Let's get with osg And uh, let's talk about this recipe In the kitchen osg That's what I was waiting for here. We are All right, we are so uh, this is part uh, this is the second part of this video. I just got done cleaning this fish I'm gonna have to get to you Get him in there Oh man Start crying This is why lake black family videos don't happen This video could take two hours to make This is why We can't It's just too much. It's too much. You got you got one You know being on the floor over here You got the other one trying to stick his fingers in light, you know Power sockets and grabbing sisters toys and brushes and everything I didn't want to be there Watch him the entire time. He still kind of freaks me out When he's crawling around because he's not the most sturdy baby So catfish Right now osg has got three little tabs of butter In uh, this little This is a cast iron So right now you're cracking up some garlic Yeah, I thought I'd spice it up a little bit normally you can do grits pretty normal with nothing else in it But I like to either add some bacon or some green chili, you know, you can use the little jars of green chili Don't have those some using this Essentially just the same thing. I got the butter. I'm going to add some garlic Let those kind of roast for a minute Crunchy garlic. You can make them all nice and soft While this is sizzling you're going to go ahead and add the grits I kind of get them all covered with the butter And with grits kind of like oatmeal a little bit goes a long way You just want enough to like cover the bottom of the pan You don't want to overdo it because this will actually turn out to be It'll it'll turn up like all the way at the very very top Oh expansion So just the butter I've never watched you do this so just the butter With the grit. Mm-hmm It helps absorb all that butter And garlic Smells amazing. Now you can do milk. You can do heavy cream. I've done half and half before Like half milk. What's the best? What do you prefer? Milk just the whole milk. Yep Don't use that skim stuff How'd you do that whole milk? So you're gonna let it bubble And you're gonna do this a couple times. So first you're gonna add in a little bit just enough to cover Gonna let it cook and it's gonna thicken up Thing with grits is like it's a constant stir. So you're here at the stove for like an hour Just a constant stirring back and forth Now I'm gonna go ahead and add a little bit of the green chilies. You could add it with the garlic or you can do it while it's cooking Just yeah, just plop it down there. No need to bend here. There's no magic. Just give you a one one two plop Okay, again, that's enough a lot more. I think that's good. That looks pretty good. Yeah These aren't gonna be too spicy. They're just gonna have a little bit of pizzazz on there. I don't know This one's the medium heat medium I don't think this is Emmy approved This is from your your family recommended. Yes, my dad actually got this for us and he actually gave me this one because it was too hot So how long is it about 30 minutes? He said if you want a super Juicy grit you go about an hour Yeah, so towards the very end you'll add your I like to add cheese and salt pepper. Oh my gosh. Oh, yeah I think that was five times you added milk. Mm-hmm. It's just about Taste test Okay, I haven't added the cheese yet, but that's pretty good as is It's hot Texture's great. Mm-hmm getting there. It's still a little crunchy. Ooh, a little spice on the back end. Uh-huh like it Liking it then. I'm telling you cooking in the kitchen with me is will never be the same after having kids All right, tell us about the spice blend spice blend. I always do paprika garlic powders We always do smoked paprika Garlic powder salt and pepper oregano and this time I added a tiny bit of sugar. We'll see if that Like that sweetness does a little pop to it Never done it before so just a little bit Little sugar comes Especially with that butter We got our fish Took the blue cap chopped it into halves And then I'm just going to coat these Both sides, right? Or just one I'll eat you both sides If I don't fully coat it so I was like can I kind of test it off a little bit? Then you bring it on over here Put it in the hot skillet I don't know what's going on in the kitchen right now. I don't know but they as long as they're not crying Not crying enough fighting. We'll go with it. This is the advantage of having two, you know Oh, it's only gonna get better So only get better from here when you got two They can entertain themselves All right final step of the grits While we got the fish going now that they're all cooked Is adding the cheese We don't measure in this household so You want to please me you got cheese man. You do like the cheese. Okay Does that get enough? That's good Some say It's a culinary sin but she is with fish and kind of dish but uh Well, they're kind of hitting in the grits They are There's just a little bit of stringiness and you're like, what's that little smoked Cheddar-ness ice tasting? So I'm gonna say about five minutes each side It's probably gonna be good. I'm usually the fish checker You're my fish checker Catfish catfish are Generally pretty firm when you start seeing the fish turn A bright white color that means it's getting cooked So you start seeing that on the edges first and you just want to make sure It's like that all the way into the center of the fish. That's how you know It is good So how are those cheesy grits? Those cheesy grits are good Unfortunately, I don't think any's gonna eat them because they're spicy more for us more for me Not a problem Look at our fish. It's got that slight flavor crust which is good That blackening. It's all the season gets just clumped together and kind of gets burned a little bit It's just like a flavor explosion. We got a whiteness Peering up in there. I I think most of these probably got a full couple of moths. Okay Full of small ones off first I missed you on my trip You missed me. What are you talking about on my trip on your trip? Did you just get back a little bit of crust? Okay, watch out this very hot the splatters. Hey, go hang out with your brother. He's crying Where did my friend go? Oh, yeah, and that just came out so you know that's What do we think is this big one done? That one's pretty thick. That's like a steak Pretty thick. Okay. That's the that's the top part of the blue cat here. Let me put them over to the side We kind of got to get all this cruddy stuff off this. This is for a tip. For a tip, it's wood spoon Scraping around We should just go do this in the camper. Go camp by a river somewhere catching cats Yeah, doing river things. Come on now If we didn't have all the interruptions What An animal hunt we were just talking about that sweet We were talking about going to the woods doing a little hunting a little camping Maybe going in the camper. You know what I mean? Emmy, do you want to go on a camp camp out? Yeah Where do you want to go? Do you go anywhere? Where would you want to go? In the woods. Yeah That's my girl But what kind of woods like where what woods? With the deer lease, this is my girl talking right now You know, this is the this is dad's chair. Every house has a dad's chair. It's like a designated zone You know kids get off dad's chair Is delicious, honey. Y'all so we've got the butter mixed with the black oak seasoning This is uh end of a blue cap right here. Oh, you just had to come take a look didn't you? Uh-huh You want to get a taste? No, I'm fine. You're fine. Okay All right, well daddy's gonna have a taste. It's grits look amazing Cheesy green cheesy green chili grits The perfect start to go with this. Okay. Let's break through a bite It is bright white on the inside That is fantastic Absolutely fantastic The texture of a catfish It's just firmer so it makes it perfect for doing this mix it with those grits That's phenomenal Those green chilies really Mixing well too. Yeah Pretty outstanding Absolutely my favorite way to have catfish Oh, so good Mixing a little fish with that starch Fiver's definitely there. Is that not amazing? A little kick Catfish texture So good Take a little piece with your fork there Show the folks I'm gonna get you the perfect bite here. Okay. Okay. Oh, you put sauce on there. You were such a cheater You're not supposed to see that. Wow I asked you to make me some sauce. You don't does not need sauce. It doesn't you're right Is that phenomenal? Yeah, because it's really not spicy. It's perfect. Yeah, it is All right stepping outside to close the video out his baby baby pen Is just going nuts in there. He's hungry, but I'm telling you guys if you try that recipe You will not be disappointed. It is delicious Um, and I already showed you guys how to catch the catfish in the previous video right now Is an excellent time to go do it. So if you've never never caught catfish. It's real easy. It's fun And they are tasty. Keep them check your local regulations and cook them up with that recipe I'll have the ingredients listed down below, but you guys saw in the video how I wish she did it She was masterful and those grits Tell me they're the perfect complement to that. So smash that like button because I promise you're gonna love it I think you guys for tuning in to another video here at the house of osg I know it's kind of chaotic sometimes But I love it here. I hope you guys love it too. I will see you guys on the next one. God bless you guys speed for seconds She loves a catfish