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redfin21 · Posted: Mon Jun 22, 2015 10:35 am Post subject: Best Gafftop recipe?

Hello everyone! My father and I always end up catching several Gafftop during the summertime. We have tried them fried,grilled and even baked. They are ok but I feel there has to be a great recipe out there to try them that is better than the rest. Would give me some incentive to keep on catching them. Even bleeding them out and cutting out the red meat still leaves a little bit of a strong fishiness when fried and grilled. Any suggestions would be appreciated. Thanks.
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landlocked beachbum · Posted: Mon Jun 22, 2015 10:54 am Post subject:

Soak them in saltwater for 20-30 minutes after cleaning up, and I add some fresh squeezed lime juice for strong fish. We all have our likes and dislikes. I've only fried Gafftop once, after doing the above. Too me it was kind of dry, but I was cooking under less than desirable curcumstances and may have overcooked it by a tad. Still, the flavor was fine.
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TexGator · Flour Bluffian in training Joined: 22 May 2012 Posts: 429

Season them and then put them in a zip lock with sour cream. My cajun aunt taught me that. The sour cream gets the fishy taste out and lets your fry batter stick a little better. Also add some Jiffy Corn muffin mix to some flour as the batter. It gives it a little sweet flavor that really enhances the fish.

BirdHunter · Posted: Tue Jun 23, 2015 12:38 pm Post subject:

I like gafftop 1 of 3 ways.
Blackened, Blackened or Blackened.
I will gladly clean every one of the slimy suckers.

Some fish species just lend themselves to a particular way of cooking Smile

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Fish2drink · Posted: Tue Jun 23, 2015 1:51 pm Post subject:

Marinade catfish in lime juice and worchester sauce for two hrs in a ziploc bag. Place fish on a ceder plank and grill in indirect heat for 2hrs at 350 F. Remove fish from grill carefully "HOT", throw fish away and sprinkle Slap Ya Mama generously on wood plank. Enjoy!!!

J/K I second the Blackened method. Laughing

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grasscutter · Posted: Tue Jun 23, 2015 5:02 pm Post subject:

To me they taste fine fried like any other fish. It takes a good size one though to produce meat after you cut out the red. Seems like that when they go on ice they aren't any more slimey than the next fish.

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

They're okay if you cut out the red.
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redfin21 · Posted: Wed Jun 24, 2015 12:45 am Post subject:

Thanks everyone for the suggestions. Never tried the Blackened method. Will definitely give it a shot. Appreciate the input.
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Dirtylove · Posted: Wed Jun 24, 2015 10:47 am Post subject:

They're ok in a courtbuillon. Of course, some coon***es use gar in a courtbuillion, There's enough cayenne and tomato going on that the fishy taste disappears. Of course, you have to like courtbuillion to start with.

Willee · Posted: Wed Jun 24, 2015 11:00 pm Post subject:

If you are breading and deep frying them try this ...
Coat the meat with plain yellow mustard just before breading and deep frying.
All fishy taste will be gone ... and you wont taste the mustard either.
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Central Scrutinizer · Posted: Thu Jun 25, 2015 12:59 pm Post subject:

Dirtylove · Posted: Thu Jun 25, 2015 5:13 pm Post subject: