 All right y'all how to do we're gonna be doing a catch and cook today I'm most excited about these catfish that we got on the jug lines and if you guys have never seen the different species of catfish I'll show them to you right now we have blue catfish and then we have channel catfish there's also flat head catfish but we didn't catch any of those they're big and ugly and they look a lot different than these channel cats and blue cats look very similar but blue cats get bigger and they have more meat up in their head and they're just a lighter gray color and they usually eat a lot more shad stuff like that where channel cats usually feed more on the bottom but we got a mix of both here I'm gonna show you how to clean a catfish first before we get into the cooking portion and first thing I'm gonna do is put a nail into this board right here the reason for doing that is I'm gonna put the catfish on this board like this with the nail and that way I can take a pair of skinners and just rip their skin off this is a cleaning set made by Mora I really like their knives I have a bunch of their knives but this is great for catfish okay there we go there's our piece of meat I've got my plank and I've got my nail this is a way to take the skin off to where you don't have to mess with it when you're when you're going to eat it take one of our bigger channel cats right here and we're gonna start off with a boning knife I like to use two different knives when I'm cleaning catfish one for just boning and cutting the little fine cuts and then just regular filet knife they have some areas up in here that you really want to be able to get into helps to have just a short little precise knife when you're trying to get around the little pieces parts and if you just want to cut through like heavy scales and stuff before you get in there filet knife because the filet knife is really sensitive it dulls down quick so you don't want to just cut through the heavy bone and stuff like that with filet knife I'm gonna find that little shoulder up there we're gonna make a cut and then we want to press the knife towards the spine so in towards me at this moment just want to get in there enough and if you got a sharp knife you won't have to dig and cut very much then when you get right here you'll start seeing the spine change after this dorsal fin right here and you can really start filling the tiny little bones and things like that so I like to just kind of open open it up with my fingers just run as close down the spine about about a half inch down there and then when I get about right here where I can really cut through easy I know I'm around that spine then I take the filet knife and you can easily cut all the way through right there because you're past the rib cage and then you want to press the knife parallel to that spine and run it run it down like this and when you get close to the end don't cut it all the way off just yet but you see it's a real close cut to that spine when you do that that's why you want the filet knife versus the other knife because it's thicker and it's meant for more boning so I'm actually gonna do the same thing on both sides real quick so then I'm gonna make a cut right here make a little triangle I want to make sure I cleanly cut all the way through there lightly pressing I'm just making a little just see why in a second just a little cut like that then I'm gonna stick his head on the spike right here a way to pull his skin off so go right there in the corner we just pull down all the way these are cheap you can get them at almost any sporting good store carries catfishing supplies and then we just cut the end we make our final cuts up through here just staying close to the spine cut around the rib cage get up into that shoulder mm-hmm and there's where you want that that boning knife so you can get all the way up in there I think that's the best part of the catfish and then you have all that big main filet and then there's no skin so you can just put that right in the grease man there's a lot of meat on these last two guys all right now we just got a clean old big birthday here fantastic filets and look at these big ins these stud puppies right here look at that one so we're now gonna put these in the food saver seal those up so we can do a fish fry ladies and gentlemen are you ready to get down with some delicious southern fried catfish well hope you are cuz I am I am starving I went for a long run today I've been working on wood projects working up a sweat I'm ready to eat waiting on OSG to get back from baby shower doing baby shower things I'm sure she's worked up an appetite to she's pregnant what better way to do a family night dinner with some southern fried catfish we're gonna do it two ways though y'all you know we got to do that Frank's red hot on there and we're gonna do it the regular way someone in this household lacks very traditional stuff here we go now we're in Lake Fort mom's kitchen right now it's looking great mom you're doing good I just want to show you guys how this works here vacuum sealing these this is a great way to keep things fresh try to make a cooking show here so anyway these are our delicious catfish fillets look at them have you seen these mom have you seen the juiciness they look good they're nice and fatty let's break those things open somebody's getting hungry we're waiting on our person here about five or six fillets two of them are mom knows thank you so much see that was very TV-like just scissors appeared on nowhere and we cut these it's all sealed for freshness and I want to try to keep these dry oh do you want a colander yeah no I don't need a colander that's a fancy thing that we don't need on the show the juices contained down sink so that trash don't need that laying a boot first the fillets what do you think about those think they look good be what do you think about those yeah I like to cut mine make them into chunks and then fry them because catfish they're normally tougher to fry because they're just thicker they're fattier hardier that's good we're gonna do a cornmeal flour batter salt them up hang on before you get too excited about that don't forget about Frank's Red Hot no we're not doing that yes we are no we're gonna do it on a couple okay a couple but not on all of them because mama don't like that yeah I mean it tastes good I just like them without the hot sauce okay all right major opinion now whoa whoa a little too big too big filet should look something like this if you're gonna cut them up you can do a whole fried one but I just get the crispiness all around I call them two bites this is this is like a two bite catfish do them too thin you know you're just getting too much crispy and they also cook faster this way they're easier to get in and out so you're not battling with a Mando catfish filet doing a twirly and the thing look at that that is a dad gum that is mines will be a steak filet look how thick and juicy that is some people don't like catfish because they are just I don't know you know people say they feed on the bottom and whatnot but we have a mixture of blue cats and channel cats in there but the biggest one that's a blue cat and the the meat I've noticed on the blue cats is is wider more like a like a cod wood or something and then the channel cats they they've got that yellow like the fattiness which I think is really good but somebody we've been waiting for you finally made it miss B's been waiting on you all right B cut me out we're trying to make it a good show she loves Stephanie cuz she's pregnant and she's like she's feeling it she's like I want to protect the baby she's like I'm gonna come over here he's gonna protect me it's called cooking with fun easy everyone that has watched my other fish recipes with this raves about it that's an old word well hopefully none of you are having balance shoes out there after this Frank's Red Hawk I don't have any issues with it but what you do is just called smothering and covering right there so we say it the south just want to smother and cover it and that acts as your stinkiness as well so pat them dry you don't have to use milk or egg or anything like that you just use the Frank's and then I like to dip it in straight-up flour mom likes a little cornmeal she likes a little crispiness in her life I like the flakiness of the flour so that's why I just go straight flower I'm a southern mama style do you like to use the prizes like a tester yeah it gets the grease going you know lets you know your grease is hot get them crispy then throw the fish you get your area ready you have the red hot right here we have the traditional right here and you want to dip them in the cornmeal or the flour right before you put them into the grease don't let them just lay around the flour the good real clumpy and stuff like that so you go and then you go right in there you guys probably seen some of these fish fries you know what's up all you new people you haven't tried for my gosh ain't quite the best thing for your heart but it's good for your soul another tip for you guys frying fish after you get your grease going but you want to turn it down because you don't want to burn your grease that that's the worst thing you can do for fried fish golden little crispies ready to go okay let's get the fish let's get the fish going okay I'll do it that is what your coating is gonna look like with cornmeal if he's gonna drop one in there so you guys can see what this operation is all about the light the light battery that goes in there looks like it golden crispies from the south that's right there's a disturbance in the fish fry what she smells food she is taunry she's hungry there oh I like to slap it in there when you pull it off we're gonna see some of the debt you see you can tell which one's a red hot with flour which one cornmeal the flour has much more if you'd have had that big large mouth you guys caught on the truck line we'd have had fish for everybody what's your vision there you go I'm glad you let it go tell everybody that's a joke that's that's that's a joke yeah it's a joke we would never we would never do that I never get tired seeing that oh yeah organic fish from the local lake to your plate I mean there is just nothing that makes a person feel better than that unless it's maybe a deer same concept I'm glad we can do this as a family yes me too thanks for catching them of course I'll enjoy eating okay now get the rest of them glass of the Frankers just came off you're a little toasty I was inside I know you were I was out here yes a lot of jabber jawing though out here so it's the girls flop yeah I contend with that four girls against two dudes but we are the hunter-gatherers aren't we dad it's right time for a taste test actually that would be great because your palate is ready to go there's ready to go and we're gonna have two different styles and I have not had the Franks on the catfish before I've had it on white that's got it on crappie I've had it on walleye summer catfish I'm thinking it's gonna be a good move the cornmeal one's probably cooler yeah it's crispy so the flower gives you much more crispiness like Kentucky fried chicken up in here I don't really taste the red you don't okay I might have overcooked it's half okay now for the regular a lot less crispy you didn't have a crunch on that when you bit into it I would like to marry the two flavors you would no because we are out of fish maybe on the next run hey I tell you what try this piece because that one's not burned that came out of the same batch yeah it's the big moment is that the one yeah I taste them the Franks but it still has the crispiness and this is like nice and like see that that's the difference in catfish all is you get that meatiness it almost is like a chicken or something it is nice and plump you get you get a real but it has the crispiness over here yes okay so Franks for the win is what you're telling me delicious right mama Frank's don't did it again you want to get in here I'm ready babe I'm ready it's another delicious meal y'all from the lake to the filet knife to the ziploc to the frying pan and to your mouth some of my best summer memories are doing fish fries with friends and family and we did another one with white bass over the weekend so I have had my feel of fish this weekend it's been good as always with these catching cooks I will post the recipes down below both you can try them both and see which one you like better or if you have the delicio so recipe dial in go ahead and let everybody know that as well I just have to get me a little crispiness I definitely overcooked that one but good news with catfish you got to cook it a little longer you have a little bit more leeway because it's got some fattier stuff in there if you're down with the catfish videos you want to see more let me know in the comments down below and I'll be having a blessed day wherever you are and catching some fish no matter what species go out in there and get you a tug on the line thanks for watching today guys don't forget to subscribe and hit the like button and I'll see you guys on the next one