Unless you’re a professional chef, you likely don’t consider the nutrition facts when chowing down on some fried catfish. Is it crispy? Does the lemon or the spicy breading go well with it? Sure, catfish is delicious and accessible; there’s …
To most home cooks, fish is high maintenance. I mean, you shell out the bucks for these things (the fillets), then you pray that they don’t fall apart in your pan. There’s not much room for error with white fish; …
When you go out for catfish, you assume you know what’s on your plate. The description reads: “a mild, flaky white fish,” which will be either grilled with lemon butter or battered and fried in cornmeal. Sounds good right? Protein. …
Before touching the package, make sure to sniff catfish. Fresh catfish will be mildly scented with clean smell like a cool pond or ocean. A little earthy isn’t bad, but it shouldn’t smell like ammonia or being pungent in any …
Before you even see it, the aroma hits your nostrils: You’re walking by the fish fryer at the county fair. A strong smell of sizzling grease and seasoned flour make your mouth water and awakens some sort of hunger. Fried …
Catfish is comfort food, even if you think of slimy monsters in dark water when you hear name. Though its very name has an evil ring, this flatfish are everywhere across America. Southerners in particular love them: They fry, they …
Catfish gets a bad rap. Some say it’s just one of those food items that’s loaded with fat. Others suspect it because off where it lives. It is a bottom-dwelling creature that live in dark, murky ponds and muddy rivers. …
New Orleans kitchen cooking demands patience, and if there’s one dish that proves it, it’s catfish étouffée. You can’t rush the roux, nor can you fake depth of slow-cooked flavors. To know this dish is to know how state cooks. …
For some reason, catfish gets a bad rap as one of those hard-to-cook-right fish. People seem to believe that it’s just another white fish and thus they end up with rubbery flavorless results. While there is nothing wrong with the …
For most home cooks, though, catfish is a blank canvas, one they heavily paint with blackening spice. The fillet gets a dunk in buttermilk, then another one in the blackening, before it are fried until it is almost as hard …
