Northwest Sportsman – August 2019

106 Northwest Sportsman AUGUST 2019 | nwsportsmanmag.com

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Step. 6: You are close now. Look for and remove all bones by feeling with your fingers and/or looking at the locations of the fins. They often stay attached and need to be

removed. Next remove all the fat and yellow flesh. Lastly, cut out the mud line by V-cutting the skin side of the fillet. Now you have a cleaned catfish fillet. (LEVI SIM, ALL)

are in stops being “cloudy” and runs clear.

Then I soak the fillet in milk (this can add

fat back in, I believe).

After the soak, my go-to recipe is

cornmeal-dusted fried catfish. It’s the

most Southern thing I can think of and it

Step 5: Lay the freed fillet on the cutting board. Using a fork or your fingers hold the tail end of the fillet down and begin slicing the meat free of the skin. Small sawlike

motions often help this process. Toss the skin. (LEVI SIM, ALL)

is delicious. See my book Chef in the Wild

for the recipe. And for more wild game

preparations, see chefrandyking.com. –RK

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