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 catfish, specifically Southern catfish cooking. I’m not suggesting that ...

These fried catfish fillets are coated in a seasoned cornmeal mixture and deep-fried until golden and crisp. The method ensures the fish stays tender inside with a crunchy exterior, often served with ...

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 ...

*If you’ve only experienced catfish fried to crispy perfection, prepare to be wowed by its smoky, spice-infused grilled counterpart. Coated in a flavorful rub and seared in a cast-iron skillet, this ...

Preheat the oven to 350 degrees. Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl. Place the fillets on a baking pan that has been coated with non-stick cooking ...

In a world increasingly homogenized, New Orleans remains stubbornly and deliciously itself — a cultural gumbo that refuses to be replicated. Like the perfect étouffée, the city smothers you in warmth, ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings. White wine or water> 6 catfish fillets> 2 teaspoons vegetable oil> Step 1:> Bring a skillet half full of white ...

From cornmeal-crusted catfish to warm, buttery cornbread, these chain restaurants serve Southern-style platters diners say are worth the trip.