Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil, divided 1 pound fresh catfish filets ½ cup cornmeal ½ cup panko breadcrumbs 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon ...

In a large resealable plastic bag, combine beer, hot sauce and catfish; turn to coat. Marinate in the refrigerator for 30 minutes. Remove fish and discard marinade. Heat oven to 450 degrees. In a ...

Preheat the oven to 350 degrees. Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl. Place the fillets on a baking pan that has been coated with non-stick cooking ...

It's not often that a fish is the subject of a presidential address, but that's exactly what happened in 1987 when President Ronald Reagan proclaimed June 25 National Catfish Day. "In keeping with the ...

NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th ...

Satisfy cravings for fried catfish with this recipe from the archives of the Richmond Times-Dispatch that packs the fillets with flavor (garlic powder, chili powder, thyme) and crunch (cornflakes) ...

When summer turns the heat up, I have to look for new ways to be inspired to cook a hot meal. One solution that has helped me overcome the “too hot to cook” issue is a trip to my local farmers market.

No longer just for Southerners, catfish has come into its own as the farm-raised variety has become more readily available, a note says in "Cooking Smart for a Healthy Heart," Reader s Digest, 2005, ...

1. Heat oven to 375 F. Rinse catfish filets and pat dry. Grease a 9-by-12-inch baking pan with 1 tablespoon olive oil. 2. In a shallow dish, whisk together cornmeal, breadcrumbs and seasonings. 3.