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Fried catfish has a nice, flaky texture and goes perfectly with creamy, tangy tartar sauce.
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.

Mississippi farm-raised catfish is the best in the world. I’m not sure why, but I am sure that the folks in the Delta know their catfish. Farm-raised catfish is clean tasting, with a nice flaky texture when cooked correctly, and will compare favorably to much more expensive fish. 

Reprinted with permission from Smokin' in the Boys' Room