Fried Catfish With Tartar Sauce Recipe

Crunchy catfish fried up Mississippi-style
Jul 24, 2014 4:00 pm
fried catfish with tartar sauce recipe
Photo: Angie Mosier

World-renowned pro pitmaster and chef Melissa Cookston's new cookbook, Smokin' in the Boys' Room, is exactly what you need to freshen up your grilling repertoire before prime season hits. She's a 3-time world champion, you know. From the cuts of meat you want to eat to sides, marinades and her own time-tested techniques, don't break out the barbecue before digging into this book. Or in this case, the fried fish fixins.

Thai Curry With Catfish And Crab Recipe

Some like Thai curry hot, others like it hotter
Jul 17, 2013 12:01 pm
Photo: Björn Tesch

We got our hands on one of the best fish cookbooks we've encountered in recent memory, authored by two of Sweden's best-known chefs. What you'd never be able to tell from the cover is how rock-crazy these guys are—their "pairings" encourage you to listen to the White Stripes and the Beatles while you prepare a spectacular fish dish, like this Thai curry.

Gone Fishin': Catfish Tacos With Chipotle Slaw Recipe

Fried fish tacos paired with crunchy, smoky slaw
May 30, 2013 12:01 pm
fried catfish tacos
Photo: Jody Horton

One Pan, Two Plates is our favorite new book for easy weeknight dinners. Carla Snyder's recipes are fast, flavorful and minimal on the clean-up (which is always okay by us). Summer is the official season of the fish taco — give this warm-weather dish a twist with hearty catfish.

Recipe Roundup: Feast Of The Seven Fishes

Seven dishes, seven fishes. Mangia!
Dec 24, 2012 11:31 am

Italian Christmas is awesome. We're not mad at turkey, ham and baked ziti on the same plate. Not mad at all. So you get the big Christmas feast, but there's also feast the night before. Do it right, people. If you're going to do Italian Christmas, serve these seven feast-worthy dishes of the sea the night before. And take out the trash after, or Santa may move on to a more cookie-scented household.

How To Clean Catfish

Catch it, gut it, clean it, cook it. Here's how.
Oct 1, 2012 3:01 pm

The leathery skin of a catfish demands a different approach to cleaning. By first skinning the catfish, you can then either fillet it easily or leave it whole — but gutted — for frying that way, which is a stellar preparation for creek cats in the 14- to 16-inch range.

Cajun Blackened Catfish Recipe

A spicy Southern recipe for Cajun catfish filets
Aug 18, 2011 4:28 pm
blackened catfish recipe
Photo: Mark Shaw

Now when we say blackened, we don't actually mean black. That would mean your catfish is charred. Rather, when hot fat meets dry spices, they burn slightly, or "blacken," giving you a great, crisp sear and releasing all the oils from the spices right into the fish. Best of all, this technique is so easy you won't even need a "burner" filet.

Fried Catfish Po Boy Recipe

Fried catfish po' boys: They're no turkey club
Aug 9, 2011 1:01 pm
catfish po boy
Photo: Mark Shaw

While we're crazy about all manners of deli offerings, there's nothing quite like the crunch of a lightly toasted sandwich containing something fried. The cool crunch of homemade coleslaw and warm flakiness of tender catfish contrast perfectly for an easy-to-make and entirely satisfying lunch or dinner.

What We're Reading

A survey of food and drink stories from the Web
May 18, 2011 3:14 pm
NY Automat Circa 1977
  • Saveur announces the best food blogs of 2011 - Saveur
  • Panera Bread tries and likes 'pay what you can' pricing model - Christian...

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