Chef Lawrence’s Louisiana inspired recipe for smothered catfish brings together a creamy, crawfish-laced tomato sauce layered with meaty, Cajun catfish.
Catfish and Okra Stew
Jon Davis' grandmother taught him that simple ingredients make the best dishes. His flavorful, one-pot stew proves her philosophy.
Catfish with Broken Rice Grits
This recipe empowers all its consumers through bold flavors and rich history to never be afraid to cook what you want.
This refreshing recipe calls you to pound and fry catfish and to serve it over a light bean and cucumber salad brightens up anyone's day.
Chili Blue Catfish
Traditionally on Chinese New Year, a whole fish on the table symbolizes abundance, and leaving the fish intact from the head to the tail represents a good year from beginning to end. For the home cook, though, a whole fish may be a bit intimidating, so Andrew [...]
Peanut Crusted Catfish over Collard Green Fried Rice
Catfish gets a taste of fall's peanut harvest with this crunchy spin from chef Todd Richards of Lake & Oak in Atlanta.
Mom’s Fried Catfish with Hot Sauce
In a large bowl or zip-top plastic freezer bag, combine buttermilk, worcestershire, hot sauce, granulated garlic, granulated onion, and 1 teaspoon each of the salt and black pepper. Add catfish pieces; cover or seal and refrigerate for 2 to 8 hours.
Catfish Stew over Rice
In a saucepan over medium heat, make a roux by melting butter and adding flour; cook, stirring often, until it’s the color of chocolate.
Caribbean Fried Catfish
In a bowl, combine buttermilk, shallots, garlic, thyme, calabrese oil, puree, red pepper flakes, and salt and stir to combine. Arrange catfish in a wide, shallow bowl or pie plate; pour brine over fish. Let sit for about 2 hours.