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<blockquote data-quote="p238shooter" data-source="post: 3829766" data-attributes="member: 24583"><p>I fillet mine like this for the past 50 or so years. Cut behind the head (Catfish you have to go a little further back) down to the rib cage. The top will go deeper. Slice his top right against the bones and fin to the rib cage and follow it down to where the ribs end then slice all the way through the the bottom skin to the back and leave about a 1/2 inch before the tail. Raise that meat up while cleaning closely around the ribs till I slice through the skin. Flip that over and slice the meat off right against the skin for a filet. </p><p></p><p>I be sure to cut off all the red meat with all fish of any different kind. Just cut a little V at a 45' angle down the red stripe sides and peal it out to throw away. Put the fillets in a bowl of Ice with a lot of salt to soak as I am finishing cleaning up. I mostly fry mine after rinsing by dipping in dry 1/2 Flour, 1/2 self rising Corn Meal, and a lot of black pepper, little salt, and something similar to Cajun seasoning coating well. Fry in 325'- 350' oil till a little after they start floating and are nice and crispy brown. Yep everyone has a different method that works for them. Enjoy.</p></blockquote><p></p>
[QUOTE="p238shooter, post: 3829766, member: 24583"] I fillet mine like this for the past 50 or so years. Cut behind the head (Catfish you have to go a little further back) down to the rib cage. The top will go deeper. Slice his top right against the bones and fin to the rib cage and follow it down to where the ribs end then slice all the way through the the bottom skin to the back and leave about a 1/2 inch before the tail. Raise that meat up while cleaning closely around the ribs till I slice through the skin. Flip that over and slice the meat off right against the skin for a filet. I be sure to cut off all the red meat with all fish of any different kind. Just cut a little V at a 45' angle down the red stripe sides and peal it out to throw away. Put the fillets in a bowl of Ice with a lot of salt to soak as I am finishing cleaning up. I mostly fry mine after rinsing by dipping in dry 1/2 Flour, 1/2 self rising Corn Meal, and a lot of black pepper, little salt, and something similar to Cajun seasoning coating well. Fry in 325'- 350' oil till a little after they start floating and are nice and crispy brown. Yep everyone has a different method that works for them. Enjoy. [/QUOTE]
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