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 ...

We may receive a commission on purchases made from links. The celebration of Juneteenth is heavy on food and, particularly, the meaningful history and culture of soul food that forms the backbone of ...

Fried catfish was a staple when I was growing up in rural North Central Arkansas. Lots of local churches or fire departments hosted fish fries, and my family went out to eat at catfish restaurants at ...

1. Pat the fish fillets dry with paper towels. Drizzle 2 teaspoons of the olive oil over the fish and massage lightly to evenly coat the fillets. Sprinkle enough seasoning over both sides of the ...

Add Yahoo as a preferred source to see more of our stories on Google. Catfish sandwich with slaw on a plate - Michelle McGlinn/Tasting Table We may receive a commission on purchases made from links.

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 ...