Catfish -- primarily fried catfish -- is a staple in Southern cuisine. Many folks simply get it at the local fishmonger or grocery store, but it is also common for a group of friends to head out to ...

Add Yahoo as a preferred source to see more of our stories on Google. If it ain’t broke, don’t fix it. The saying applies to a lot of things, but it’s especially true when talking about how to cook ...

Add Yahoo as a preferred source to see more of our stories on Google. Catfish sandwich with slaw on a plate - Michelle McGlinn/Tasting Table We may receive a commission on purchases made from links.

If you've ever avoided catfish because of its muddy flavor, this recipe shares a simple technique that can make a big ...

In a large bowl or Ziplock bag, combine buttermilk, hot sauce, salt, and pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours. In a large shallow bowl, whisk to combine ...

1. Pat the fish fillets dry with paper towels. Drizzle 2 teaspoons of the olive oil over the fish and massage lightly to evenly coat the fillets. Sprinkle enough seasoning over both sides of the ...

It's always fun to find an unexpected combination of seasonings or ingredients that give a standard item a new twist. Here, in this easily prepared main dish of grilled or broiled catfish, the ...

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Blackening is a technique popularized by the Louisiana chef Paul Prudhomme, who originally used it on redfish, but it works equally well with catfish. The intense heat of a cast-iron skillet sears the ...