The Catfish That Walks

I think the catfish species has been much maligned.  When I talk to people about my love of catfish (for eating), many reject the idea and turn up their noses at the thought.  However, catfish inhabit every continent on the planet except Antarctica.  That could be because they don't like the very cold, frozen temperatures.  They prefer cool, clean, deep water with slow or moderate currents. They also like a sandy or rocky bottom. So they inhabit rivers, streams, swamps, lakes and reservoirs.

There are over 2000 catfish species in existence and more than half of them live in the Americas.  They live in Central Europe, Africa and Asia and some of the world's best catfish recipes come from those countries.  In some locales, there is a species of catfish that walks.  Well, it doesn't actually walks, but has a way to get across land when the waters dry up.

At one time, catfish were a delicacy and eaten on special holidays, so when immigrants came to American shores, they brought that tradition with them.  Nowadays, catfish is enjoyed anytime.

Catfish have no scales, but they do have what are called "barbels" which look like cat whiskers.  Nor do they have fur. They have a delicate flavor so they lend themselves easily to many fish recipes.    They can be sautéed, broiled, put in stews or barbecued. 

In Indonesia, people get their catfish grilled by street vendors in stalls and eaten with vegetables and soy sauce.  In Malaysia catfish is fried with spices (See below: Fried Catfish Middle Eastern Style). In some Indian states catfish is eaten as a favored delicacy during the monsoons.  And, of course, in the Southern United States, catfish is generally fried in oil with cornmeal.  (See below my Annapolis-inspired Fried Catfish Nuggets for the Super Bowl.)

In the US, roughly 95% of  farm-raised catfish is raised in Mississippi, Arkansas, Alabama, and Louisiana.  Catfish is very popular in the South in the summertime.  In recognition of and to celebrate its popularity, President Ronald Reagan declared June 25th National Catfish Day in 1987.

Here, in the coming months, you are going to find some of the world's best catfish recipes for catfish lovers.

5 Tips for Fish and Seafood Made Easy

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Today, I am sharing a few fish and seafood tips I have learned through many years of cooking.  Having grown up on the Severn River in Annapolis, off the Chesapeake Bay, my roots are "grounded," or should I say "watered." by the food that came from my environment.  In terms of food, my first love is seafood, including the many varieties of fish we find. 

Tip #1.  Preparing and cooking seafood is not difficult.  This is a common misperception that has kept many a home cook from attempting to prepare a quick and sumptuous meal.

Tip #2.  In general, fish and seafood should never be overcooked.  Because of its delicate nature, seafood will become rubbery or dry or even tough.  Seafood is at its best when cooked quickly.  There are exceptions, of course; as when we make crabmeat, scallop and shrimp quiche or the rich tomato-laced Italian stew, cioppino or fish curry or Louisiana gumbo.

Tip #3.  Be creative.  Go beyond macaroni and tuna salad. Mix flavors and textures using pasta and rice with seafood.  Cook spinach bow tie pasta with mushrooms, peas, canned tuna or salmon and cream for a change.

Tip #4.  Use a combination of seasonings you would ordinarily use to rub on chicken or meat to spice up your fish steaks or fillets.  Cook in a hot oiled skillet, like cast iron, for 3-5 minutes on each side depending on the thickness of each steak or fillet.

Tip #5.  Combine 1/2 cup Panko flakes with 1 cup yellow cornmeal and Cajun seasonings for extra crispy and light fried fish fillets.

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Catfish is Not Just for Fridays Anymore

When I was growing up in Annapolis, Maryland, we usually had fish on Fridays. We might have had it on other days, however, I seem to remember that Friday was the night for fish. Especially during Lent. Sometimes we would have baked Rockfish, also known as striped bass or hardheads (Atlantic croaker) because they were larger than the perch or spot. My mom would bake them with a tomato sauce.

I must say that the baked fish was my least favorite way for her to cook fish. I liked the sauce by itself and the fish by itslef, but together they almost wanted to make me gag. I used to wonder why she would ruin great fish like that. Now, of course, my palette has become more sophisticated and I enjoy fish with a tomato sauce from time to time. I don't usually cook it that way except perhaps when I saute catfish with fresh tomatoes and grenn or red peppers.

Although I loved the different kinds of fish we had, catfish was my favorite. After my dad would skin them, my mother would fry them. They were so sweet. I would be hard pressed to eat catfish from the waters now. The waters of the Chesapeake Bay where I grew up were much cleaner then. I still buy them, however, now catfish are farm raised. I keep catfish in my freezer, either fillets or in "nuggets," because I might have a catfish "attack" at any time, even for Sunday dinner. I generally fry the fillets (See photo above) and vary the seasonings; the nuggets are great fried, stewed or sautéed. Catfish is not just for Fridays any longer.   Even my restaurant favorites cannot rival my pan-fried catfish.  Yum!