The main thing that makes fish fry so delicious is the savory seasoning. But what's actually in it? Here are the ingredients ...

We may receive a commission on purchases made from links. Catfish tends to dwell in love-it or hate-it territory. Detractors commonly point to a muddy taste, a result of the ancient bottom-feeding ...

There's a good deal of debate about the best way to prepare fried catfish, especially surrounding the best kind of breading to use. Some cooks like to use store-bought breading such as Zatarain's, ...

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 ...

From Captain D’s to local favorites, these chain restaurants serve the best fried catfish platters with classic sides.

Blackening is a technique popularized by the Louisiana chef Paul Prudhomme, who originally used it on redfish, but it works equally well with catfish. The intense heat of a cast-iron skillet sears the ...