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 …
There are times when you might look in your freezer and see some fillet of frozen fish but don’t feel like spending an hour at the stove preparing dinner. Weeknight catfish fits that bill. It’s inexpensive, easy to prepare, and …
There’s something about the scent of fried fish. Seasoned in flour and ready for frying. That beckon you into the kitchen. Before it even gets to the table, you know it by its smell; it takes you back, no matter …
Six o’clock, and you’re hungry. Twenty minutes until it’s going to ruin your attitude. You don’t want to mess with stove. That stuff gets greasy. Everything will smell like oil after you fry up some fish. Catfish go in the …
A lot of people gets nervous about frying food at home. There’s a pot full of bubbling oil, ready to spill out at any moment. The aroma overwhelms you, settling into your clothes and clinging to your curtains for days. …
In other words: You’re comforted by the contrast of a perfectly fried catfish fillet. It has a dry, loud crack as you break through its crunchy, exterior, and inside is wet, wet, moist, moist, steaming, flakey goodness. A squeeze of …
