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| Friar Tuck's Mighty Blackened Catfish |
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Check out that mud puppy. Ain't he adorable? Here are some mo'. |
| Friar Tuck don't eat 'em. A favorite author of the Friar, James P. Blaylock, likens catfish steaks to "paint cutlets". The Friar concurs. |
| There is one way to cook a catfish, however, that delivers the closest thing to edibility those boogers are ever gonna see...and it's so easy, you don't even have to clean 'em! |
| Get yourself a catfish. Here'w how, and here's how to do it online. |
| Build yourself a roaring bonfire. Take your cat. Place it gently on a two-by-eight plank of hardwood. |
| Lay that board--don't drop the fish!--in the heart of the fire. Let it burn two hours; add more firewood as needed to keep those flames dancin' high. |
| When time's up, remove the well-charred plank from the fire. |
| Scrape off whatever's left of the fish. Eat the board. |
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| Friar Tuck recommends the next time you want some bayou cookin', you get yo'sef some crawfish étouffée. Better still, check out The Gumbo Pages. |
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Send comments to Friar Tuck, webmeister & proprietor, Friar Tuck's Virtual Roadhouse.  |
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