When you take white fish, coat it with seasoned flour and fry it, something happen. It becomes fried catfish. Fried catfish are comfort food. It’s easy to make, doesn’t take much effort but has this taste that makes you think …
Catfish is a gentle creature, and though forgiving to the home cook, it must be handled delicatley when baking. The flavor is mild; it takes seasonings well, but the flesh will flake apart under too much rough handling. It also …
White fish get a bad reputation in the kitchen, this is especially true of catfish whose delicate flesh can turn dry and chalky with ease. The goal with any white fish are to let its mild flavor shine through, and …
There you sit at cutting board with a catfish. Lots of meat on this one you think but you also know this is going to be tricky. Make the wrong cut and you’ve got a big ol’ pile of trimmings …
There’s a certin kind of anxiety that comes with frying catfish. There you are at the stove, watching the oil ripple like a blurry pool that promises good things, or disaster, depending on your actions. Will this be a crispy …
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 …
