Fried catfish was one of the best sellers at my former restaurant, Millie Peartree Fish Fry and Soul Food, in the Bronx. There, we cut the fish into long, finger-like strips before frying. But for ...

Kristi Brown is the founder of Communion, a popular restaurant in Seattle's Central District, and a James Beard Award nominee. She recently wrote the introduction to a new cookbook that's celebrating ...

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 ...

This Southern fried catfish recipe uses buttermilk and cornmeal to create a crispy, golden brown crust. It is easy to make and full of flavor. Fried catfish was a staple when I was growing up in rural ...

Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in ...

Whisk ingredients in a bowl until well combined. Cover catfish filets with marinade. Mix all ingredients in a bowl until well combined. Completely coat your marinated catfish with your corn meal ...