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!

Fish and Seafood Cooking Tips from A Former Personal Chef

When I was a personal chef, the overwhelming request I got from my clients was for my seafood recipes. No matter what dietary challenges they faced, most could eat some kind of seafood. Many of the clients wanted tips for fish and seafood recipes so they could cook them on their own. Here are some general tips.

1. One of the most important things to keep in mind is that fish are very delicate and can spoil easily and quickly. Keep your seafood in the refrigerator until you are ready to cook it.

2. No matter what you may see on TV, keep cooked and raw fish separate when you are preparing a meal to avoid cross-contamination. And, make sure you wash your hands after handling raw seafood.

3. Fish will continue to cook even after you take it off the heat, so remove it just before it is done.

4. As I mentioned fish is very delicate, so turn it over only once so it will not fall apart. Fish cooks quickly and can dry out, so do not overcook.

5. Fish and seafood are versatile. They can be baked, broiled, sautéed, grilled, poached, made into stews and soups or cakes and salads. They can be pan fried or deep-fried and even smoked.

6. When frying fish, make sure to use a good quality oil that will not burn quickly. Many cooks use peanut oil because it has a higher heat rate. It does not burn as quickly as others and you can use it several times if you keep it refrigerated. I also use canola oil, however, it cannot be used more than once or twice, because it burns very quickly. Vegetable oil is my last resort.

7. Shell fish such as oysters, mussels and clams, should be cooked until the shells open, and then generally only about 30 seconds more. If they do not open, throw them away!

8. Shrimp should be cooked only until they turn pink. If using in a stew or soup, add them last. If they turn pink before the dish has finished cooking, remove them, because they will get rubbery.

I love seafood. My favorite fish of all is catfish. I love them fried, in a stew or sauteed with bell peppers, onions and tomatoes. You can cook your favorite seafood, too. I hope these tips will help.