Catfish Creole

Growing up in southeastern Oklahoma, I caught and ate my share of freshwater fish. Fresh, wild fish was so common at my home, it wasn’t until I moved to New Orleans in college that I realized some people actually buy catfish. Up to that point, I assumed everyone just caught their own channels, blues, and flatheads like us. It was in New Orleans that I worked the kitchen of Brigsten’s Restaurant—an award-winning eatery known for their contemporary...

Smoked Catfish

Catfish are one of the only fish that I encounter that I wish were harder to catch. In the tributaries of the Chesapeake Bay, blue catfish account for up to 75% of the fish biomass. Blue catfish are not native to the Bay, but they have established themselves in such abundance that they’re hard to avoid. If you drop a hook in the water with any type of bait on it, there's a good chance a blue cat is going to find it. Even when trolling, jigging...

Catfish Parmesan

This is a simple recipe that will work with any white-fleshed fish—whether it’s catfish, walleye, bass, or something of the saltwater variety. Channel cats are big enough to make perfect fillets for a dish like this. Give the oven ample time to preheat before you transfer the fish. To make more servings, simply multiply the coating amount. Just don’t crowd the cookie sheet or the crust won't crisp properly. And if you’re cooking an extra thick or...