Prepare your brine solution in a large non-reactive container (Lexan, plastic, or even a couple plastic zipper bags). Now take the fillets (the equivalent of 2 to 3 pounds) and place them completely ...

4 (5–8 ounce) catfish fillets 1/2 cup olive oil 1/4 cup red wine vinegar 1 tsp dried thyme 1 tsp dried basil 1 tsp cracked black pepper dash of Louisiana hot sauce Method for Smoking Fish: NOTE: You ...

2 pounds Des Allemands wild-caught catfish fillets, smoked over mesquite wood chips 1/4 cup butter 1 medium onion 1 medium bell pepper 1 cup diced celery 1 tablespoon minced or grated fresh garlic 2 ...

Preheat the oven to 375 degrees. Place catfish on a sheet tray, drizzle oil on each side of the fillets and season with chipotle powder and smoked paprika. Bake for 12 minutes, remove from oven and ...

If it ain’t broke, don’t fix it. The saying applies to a lot of things, but it’s especially true when talking about how to cook catfish, specifically Southern catfish cooking. I’m not suggesting that ...

This award-winning dip was made famous by The Crown Restaurant in Indianola, Mississippi, and it's always served with Bremner wafers, though in this recipe I use pork rinds. I was completely obsessed ...

Although I am an advocate of farm-raised catfish, I will allow you to substitute another flaky white fish, preferably sustainable. (View a list of recommended fish here). Cut the catfish into 6-7 ...

Soak mesquite wood chips in water before placing atop heated charcoal on a grill. Place fillets on a rack on a sheet pan and position the pan on the grill away from direct heat. Smoke until the fish ...