From my years of experience enjoying almost any kind of fish I would guess the chewy part is coming from over cooking, and many people do it. Fish doesn't have to be cremated to be perfect and safe to eat, especially if handled properly, ie, filleted or scaled and cooled of quickly. my biggest turnoff is when fish been laying around in the sun on a pond bank for a period of time before cleaning and getting them on ice. I fillet mine, and as for breading for most panfish and catfish is the cheap Zatarains fish breading from Sams Club, then deep fried.


All the really good ideas I've ever had came to me while I was milking a cow.