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A Fishy Story

Did you know that August is National Catfish Month?

To learn more about cooking the South’s favorite fish, I called the folks at my favorite hometown catfish spot … Soul Fish Cafe.

 

“When purchasing catfish, the first thing to look for is buying from a good, reputable, local source,” explains Raymond Williams, one of the owners of Soul Fish Cafe. You want to make sure you are getting catfish raised domestically from states like Mississippi, Arkansas, Alabama, or Louisiana. You should avoid the less expensive options coming from China.

 

When cooking your catfish, remember the old adage that simple is best.

 

“When we fry catfish, we don’t do anything special to it – no marinades or sauces beforehand. We just put it straight into seasoned cornmeal and right into the fryer.”

 

“For a good cornmeal recipe for the catfish, just start with good golden cornmeal. Mix in a little salt and pepper, maybe some paprika and a little garlic.”

 

To achieve perfectly crispy and golden fried catfish, the oil is the most important factor.

 

“We fry our catfish at 350 degrees, which is the perfect temperature. Gives us the right golden color when you are done.”

 

Be sure to select an oil with a high smoke point, such as peanut oil.

 

And don't overcrowd the skillet; fry, in batches, two fillets at a time. Before frying the next batch, bring the remaining oil back to the proper temperature by using a deep-fat thermometer.

 

If frying is not your favorite, then try your catfish blackened. When armed with a cast-iron skillet and blackened seasoning it’s a cinch to make. Especially if you remember this tip from Raymond:

 

“When blackening catfish always use a white hot iron skillet to burn the spices on top of the catfish.”

 

This is Jennifer Chandler with The Weekly Dish. Bon Appetit!

 

For more information about Soul Fish Cafe , visit www.soulfishcafe.com.

 

Jennifer Chandler graduated at the top of her class from Le Cordon Bleu in Paris. She is a full-time mom to two daughters in Memphis, Tennessee, and is a freelance food writer, restaurant consultant, and author of four cookbooks The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.