When 87-year-old Alice “Ma” Harper was growing up in Louisiana, eating catfish was just a part of life. Her mother would save the heads to make the vegetable and fish stew known as court bouillon ...

More than 90 percent of the catfish imported to the United States originates in Vietnam, a country that has become the largest competitor to U.S. Delta region catfish farmers. An international ...

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're not making your catfish starting with this step, then your dish isn't the tastiest that it can be. You'll be ...

Editor’s note on update: A list of specific retail locations that received the recalled product is now available on the USDA’s Food Safety and Inspection Service website. Click here for the list which ...

Catfish -- primarily fried catfish -- is a staple in Southern cuisine. Many folks simply get it at the local fishmonger or ...

1. In a shallow dish, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well. In a large skillet, heat the oil until hot. 2. Dip catfish fillets in flour mixture, coating completely.

Go ahead and call Danny Trace the Catfish King. The Louisiana native grew up catching and eating catfish (and what good Southern boy didn't?). He's even gone noodling - more on that later. Today, ...

When attempting to tease apart the strands of American cooking that weave together soul food and Southern food, there’s no better source than Adrian Miller, author of the James Beard-award winning ...