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. …
Texture makes a perfect piece of pan fried fish: shattering crispiness outside, steaming hot and tender white meat within. Crunch and wetness together, this satisfies. But home cooks is intimidated by the task. Catfish proves unexpectedly resilent. It stand up …
You know that catfish frying moment has arrived when kitchen gets tight. When the catfish enters into hot oil, you witness it all come together in a split second. What was once smell of raw pond water transforms into a …
Many of us have a strong mental association with the aroma of catfish cooking on an open fire. The scent brings to mind campfires, grills, and the unmistakable metallic taste of the river bottom. Who needs a campfire or a …
For weeknight meals, catfish works because it’s mild but hearty and it’s able to absorbs flavor. Many of us purchase catfish in bulk, throw some piece in the freezer, and then cook them up fast when we’re hungry. All too …
Don’t let the stereotype turn you off. There’s a reason many people hesitates to cook catfish: they worry about a muddy flavor, a pungent smell, or a texture that’s too firm. Right? Wrong! Catfish is one of most versitile fishes …
