Willard Bay 09/23/23

[jjannie]

I remember, way back, when we used to have BFT get togethers of you cooking your catfish for the party.  It was the best I had ever had, cooked to perfection and the perfect coatings cooked just right.  That has been the hard part for me. Getting the fish cooked enough without burning the coating.  It was there that I learned to cut them into small pieces to help make them finish cooking together.
As far as taste, In Utah, Willard is way up on the list but I think the Lake Powell fish are a little cleaner tasting, it could have been time of year or recent weather making Willards water murky that made the difference.

Oh yeah, the good ol' days.  See pic below. 


Glad you liked my "Kitty Krispies".  As I tried to demonstrate, they cook better with a dry coating...after being cut into equal sized pieces to cook more evenly...and then cooked until they are completely done.  (See attached writeup on the recipe). 

As far as making comparisons on catfish caught from different waters, a true kitty connoisseur will take into account such variables as water quality, water temperatures, primary diet, size and age of the fish, etc.  All of those things can make a detectable difference in the same fish from the same waters under varying conditions.

Ah yes, those were the days.... love the Kitty Krispies. We used a lower net carb version of Bisquick called Carbquick and only 1/4 cup of cornmenal to keep it closer to legal for our diet and they were awesome.