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.

Small Kitchen Big Taste

For 25 years, I lived in a one bedroom condominium in Washington, DC.  I truly loved living in the city even though I grew up in the small Naval Academy town of Annapolis, Maryland.  I had always dreamed of being able to cook in a large kitchen.  My condo kitchen was not like that; it was tiny.  Not only was there was no room for a table, I couldn't even get a chair in it.

The place was so small that I had to store my pans and cookware on the tops of the cabinets and inside the oven.  The cooking area was less than minimal.  By the time I put a microwave and a toaster on the counter, there was no room to slice and dice vegetables or anything else.    None of that ever stopped me from making some great meals, though.  I made it work.  From my small railroad-car sized kitchen, I was able to create some big tastes: dare I say, masterpieces.

I always had to be careful when cooking anything that had the least amount of steam or smoke, because the smoke alarm would go off at the drop of a hat.  Funny thing, I think I may have changed that alarm battery one time in all those 25 years.  It always went off.  I had to run around looking for a newspaper or a magazine or anything to wave directly under the alarm to get it to stop making that horrendous loud noise.  I always imagined the neighbors running to call the fire department, however, no one ever did, thank goodness.

The whole experience was an exercise in getting big taste out of a small kitchen.  My friends always thought it was an astounding feat that sI could cook just about anything in that space.  Yes. I must say that some amazing meals came out of that miniature caboose.

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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Is Peanut Oil Safe for Allergic People?

My daughter, Wendy, and I were talking recently about peanut oil.  It brought up a conversation about cooking with peanut oil and whether people with peanut allergies can digest it.   As a home cook, you should always be aware of food allergies when preparing meals for others.

I decided to see for myself how safe it is since many restaurants use peanut oil.  It turns out that several studies have been done on the subject.  I was surprised to find that many allergic people can safely eat foods that contain or are cooked in peanut oil.

If you suspect a peanut allergy, however, you should always check with your doctor to see if the oil affects you.  As far as cooking for others is concerned, if there is the slightest possibility for harm, announce what you have used for cooking. 

As long as the oil is not labeled extruded, cold-pressed, expelled or gourmet peanut oil, it may be safe.   These could contain the proteins from peanuts that cause the allergic reaction.  The version of the oil used in restaurants and found in your local supermarket is refined; a process that extracts those proteins.
 

Cooks like peanut oil because they can cook foods at a high temperature without smoking, so it is great for frying.  Also, it is known as a "good or healthy" fat because it is a monounsaturated fat which falls into a category of fats that can lower your bad (LDL) cholesterol.  It makes some snacks relatively healthy.  Some companies, like Utz and  Dirty brand, fry their potato chips in peanut oil.

You can use this light tasting oil in stir-fried dishes.  Peanut oil is very versatile and is used in lots of Asian and African restaurants.  You can even use it in desserts such as fudge or fried peach pie.