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  Fishin' with Capt. Gus! ~ Catfish Got Your Tongue?
July 8, 2007
Catfish got your tongue? It sure has Tim’s, the renowned chef and proprietor of Tim Schafer’s of Lake Norman located in Sherrills Ford, NC. The first time Tim tasted a succulent piece of freshwater catfish, he became creative with fish recipes that include broiled, baked, pan-fried, deep-fried, or blackened.
Tim say's, "You can't get fish any fresher than catching them yourself, but if you must go to the market, look for the freshest catfish in the display case. Depending on where it's caught, catfish will have a mild, earthy flavor with a hint of corn sweetness. Although flaky when cooked, its firmness while raw lends itself to a boatload of serving possibilities.”Tim fancies catfish blackened and served with creamy coleslaw and hush puppies, or “catfish in a bag” with special blackening spices.
Tim Schafer's Bayou Blackened Catfish Fillets
“One of my favorite fish to blacken is a fresh catfish fillet. The sweetness of the fish is perfect to season with blackening spices. Cooking time will depend on the thickness of the fillets. The best way to preheat the skillet and blacken the fish is outside on the grill. Trust me on this one! Heat the pan at least ten minutes over high heat, and don't forget to clean the grill first! (Shrimp, scallops, or any firm fleshed fish can also be blackened.) For catfish, you will need:”
1 8-ounce catfish fillet per person
vegetable oil
blackening spice (see recipe)
Preheat a ten inch cast iron skillet until very hot. Brush each fillet with vegetable oil. Sprinkle blackening spice evenly on both sides. Place fillets in a hot skillet and blacken each side for 6 to 8 minutes or until the fish is firm. Use a spatula to turn the fish and to remove it from the pan.
Tim Schafer's Cajun Blackening Spice
“Blackening is a standard cooking technique that depends on two very important factors - a hot cast-iron skillet and a good blackening spice. The skillet sears-in the flavor as it chars the spices. The heat of your blend depends on the amount and type of spices you use. Habanero or chipotle powder will add an extra kick.”
“Following, is a basic medium hot blend, although you can substitute a store-bought product if you prefer. You can use this versatile spice blend on just about any grilled fish or meat. This recipe will make about two ounces of spice blend which should be kept in a shaker for use or in an airtight container for storage. Feel free to increase the recipe proportionately.”
1 tablespoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried Italian seasoning
½ teaspoon cayenne powder
½ teaspoon salt
½ teaspoon black pepper
Blend all the ingredients thoroughly. For a finer blend, use a food processor.
Tim Schafer's Catfish in a Bag
‘”En Papillote" is the fancy French term for "baked in paper.” That's almost exactly what we are going to do, except that we are making our "bag" out of aluminum foil to cook on the grill. Preparing fish in this manner creates a wonderful aromatic, flavorful, and healthy dish. Omit (or add) butter if you wish. An hour of prep time is involved, depending on your knife skills, and cooking takes 20-30 minutes, depending on the thickness of the fillets. We are preparing four "bags," one per guest. Serve with your favorite rice dish.”
4 8-ounce catfish fillets
4 cloves garlic, chopped
1 small red onion, cut into thin strips
1 small red pepper, cut into thin strips
1 small yellow pepper, cut into thin strips
4 teaspoons unsalted butter
fresh herbs (thyme, parsley, chives, etc.) coarsely chopped
kosher or sea salt
cracked black pepper
4 ounces lager style beer
4 pieces of aluminum foil, 16 by 20 inches each
Lay out the aluminum foil. Rub each piece with a little butter. Place fish on the foil and top with the remaining ingredients, except the beer. Fold in one side, then fold the foil around the fish, leaving one side open. Pour in the beer (1 ounce in each bag), close up the foil, and place on a hot grill. The fish should cook in about 20 minutes. Remove the bags from the grill and place on a serving dish. With a fork and a sharp knife, cut open the bags to reveal a juicy, colorful, and aromatic surprise.
Tim Schafer's at Lake Norman
7343 Gabriel St.
Sherrills Ford, NC 28673
704 483 9127
http://www.tslkn.com
Upcoming Events:
Book Signing - July 14, 2007 - Gander Mountain in Mooresville, NC will have a photo display and multimedia celebration of Mooresville/Lake Norman history on July 14. Local authors, Cindy Jacobs, Capt. Gus Gustafson, Cotton Ketchie, Diana & Bill Gleasner and Jake Bussolini will be part of the event, which runs from 2 to 5 p.m.
Jacobs has recently released a book on Mooresville history, "Images of America: Mooresville," The book is filled with historic photo's. Gustafson, a lake fishing guide, has released his first book, "Fish Tales and Other Stories." Ketchie, a watercolor artist has published "Memories of a Country Boy," stories about growing up in Mooresville. The Gleasner's are best know for their photo rich book, entitled, Lake Norman Our Inland Sea. Bussolini's, new book "Jake' Take on the Lake" is a best seller with local anglers and serious fishermen
A free ninety minute cat fish seminar is scheduled for July 14, 2007 at 6:00 p.m. in the Lodge of Gander Mountain, Exit 36, in Mooresville, NC. Fishing guides Robert Tomasek and Mac Byrum will describe methods used to catch trophy Arkansas Blue and Flathead Catfish.
Light House Marine Services will conduct a safe boating class at Gander Mountain, Exit 36, Mooresville, NC. July 21, 2007. Register and pay for this eight hour course at http://www.lmservice.org or call 704-361-2991 for additional information.
Lake Norman Sail and Power Squadron has a one day "Boating Safety Class" on Saturday, July 28, 2007 at the Denver Volunteer Fire Dept., 3956 N. Highway 16, Denver, NC 8:00 a.m. until 5:00 p.m. Class fee is $25.00 (includes all class materials). Call Lou Schwartz at 704-896-7219 to register, or visit www.usps.org/localusps/lakenorman for additional information.
Tips from Gus! The freshest fish are those caught and kept alive until just before cleaning and cooking. If your boat doesn't have a live well, cover fish with ice as soon as you catch them. Clean and cook the same day.
The Hot Spot of the Week for stripers is the old river channel and the deep creek runs at the lower end of the lake. Those trolling are catching suspended fish at depths to forty-five feet. Most are pulling two lures in tandem. Bucktails, roadrunners, and big lipped deep diving lures are producing the best results. Largemouth and spots are striking the surface at dawn and dusk. White perch are plentiful on most days.
Lake Norman water conditions are generally clear with the lake level at 3.6' below full pond. The surface water temperature is in the low-to-mid eighties.
Captain Gus Gustafson of Lake Norman Ventures, Inc. is an outdoor columnist and a full time professional fishing guide on Lake Norman, NC. Visit his web site, Fishin' With Gus! at www.FishingWithGus.com or call 704-617-6812.
For additional information e-mail Gus at Gus@LakeNorman.com
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