Whether cornmeal-dusted and crispy fried, or blackened and served po’ boy-style, catfish is an iconic Southern dish and has been for generations. In the South, Native Americans were the first to catch, cook, and eat this white, mild-tasting fish. But it was African and European Americans who turned to breading the fillets in cornmeal and frying them in sizzling hot grease—a method that has become synonymous with Southern cuisine. Today there are more than a dozen species of catfish filling ponds, streams, lakes, rivers, and mouthwatering menus across the region. And though it’s hard to beat classic fried, we’ve taken our favorite flaky fish to the next level with these brand-new recipes.
