Friar Tuck's Mighty Blackened Catfish

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Friar Tuck's Mighty Blackened Catfish May 7 2006

Catfish, ready for blackening in a cajun firestorm

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". Blaylock says these are "greasy boogers". 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's 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.

Yuck. Get me outa here.

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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