There’s nothing more American than fried catfish. It sits on the line between Southern food and comfort food. The scent of that seasoned breading and hot oil reaches your nose even before you catch sight of dish. It beckons you …
Many people is intimidated to cook with catfish due to its potential for smelling like pond water and falling apart during cooking. To combat these problems, people will often bread the fish heavily, but that just steams the fish instead …
Catfish is right smack dab in the middle of that cooking problem. Its firm texture hold up well to heat and its mild flavor need a little help from the pantry. Luckily, you don’t need to spend hours prepping and …
Frying foods in the air has completely changed home fried food. No more smell around for days, no more grease fire. And its crispy, too. Catfish is usualy the last file to move to this new system. Usually fried, this …
To fry catfish properley, you must control three things: the type of oil, the cooking temperature, and the frying time. I think a lot of home-cooks mess up because they views deep frying as a guessing game. They guess how …
You’re weary this Wednesday evening. The work day drags on and on. You waited forever at the grocery store line. Thawing out a couple of pounds of fish for two hours seem like another job. But heck, you’ve got to …
Fried catfish is another one that’s tricky to reheat. The fish tend to fall apart; the crispy outer coating become rock-hard and the meat gets rubbery and dry. Remember how delicious it was fresh out of the fryer? Reheat your …
Catfish doesn’t have to be deep fried to be good. One misconception about catfish is that it’s good only if it’s breaded and deep-fried and served with hushpuppies. That mindset emphasize crunch instead of real flavor of meat. Fresh catfish …
There’s something special about Southern catfish sandwich. Beyond mere food, it becomes an event. Ordering one are about wanting to feel something. The taste is hard to describe (somewhere between river fish), the thick coating, and the zing of acid. …
A cast iron skillet is a good way to prepare your catch of the day, but at first glance it’s not an obvious choice. Cast iron is typically reserved for searing protein; a delicate pan is usually reserved for fish. …
