Instructions: (Or use a two pounds of chicken thighs if youre scared)

Take the fresh heads of a 7lb catfish, and two 5 pounders (6kg total-but you dont want to use more than 4 or so heads, them little ones aint got enough meat)) and bake them at 400F for 1/2 hour to toughen up the skin (if you dont the skin will stay soft, fragment and boil all over the place)

After par baking the heads, place them in a 6 quart crock or pot full of water and boil until the meat starts flaking off. Pull out the heads (or thighs) and bone every morsel-I toss the skin and eyeballs, but keep everything else- the jellied fats make great stock. Theres lots of meat on fishheads, so be diligent.

Dump the meat back into the stock. Add 2 tblespoons favorite curry powder, two teaspoons powdered ginger, and one half clove of pulverized garlic.

Sprinkle black and white pepper liberally, add one half cup of favorite asian chile sauce/paste. Throw in two tablespoons Hoisin paste.

Boil again until the meat falls apart, adding water as needed to stay at the 5-6 quart level.

Add them long skinny egg noodles that look like spaghetti until you get the right texture for your tastes (we use a whole package so its about the thickness of Campbells chicken noodle soup).

Take off burner and add 1/2 cup white vinegar. Let sit to cool.

Add you favorite powdered chiles or hot sauces. Eat.

Take now empty catfish skulls (leaving whiskers intact) and set them on a stump in your front yard to dry in the sun and ward off intruders and kids.

Go fishing and start all over again.

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