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 ...

Chef Zack Mills has aimed for environmental balance in his craft for decades, but now with invasive blue catfish potentially threatening a Chesapeake Bay staple, blue crabs, the cook has another item ...

Take on summer fishing with these catfish tips and learn how to prepare catfish and how to cook catfish fillets with three hardy recipes. Ever shuffled out of the house at four a.m. with a fishing ...

Catfish -- primarily fried catfish -- is a staple in Southern cuisine. Many folks simply get it at the local fishmonger or grocery store, but it is also common for a group of friends to head out to ...

Most Southerners love fried food, and other than fried chicken, there may not be a dish more loved than fried catfish. Raised in ponds in the heart of the Mississippi Delta, this iconic Southern food ...

Chef Zack Mills has aimed for environmental balance in his craft for decades, but now with invasive blue catfish potentially threatening a Chesapeake Bay staple, blue crabs, the cook has another item ...

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Coat each fillet in egg, then sprinkle with bread crumbs. In a non-stick skillet, heat oil on mediumhigh heat. Cook fillets, two at a time, 3 or 4 minutes per side or until golden and opaque in center ...

Marcus Samuelsson was born in Ethiopia, was raised in Sweden and lives in Harlem. He’s got restaurants in New York, Chicago, Sweden, Norway and Bermuda. He has cooked for the Obamas and is friends ...

The place doesn’t open until 11:30 a.m., but a good 10 minutes before then, there’s a long line at the cash register at Larry’s Fish House. Folks are hungry, and they’re eager to hand over $15 for the ...

Chef Zack Mills has aimed for environmental balance in his craft for decades, but now with invasive blue catfish potentially threatening a Chesapeake Bay staple, blue crabs, the cook has another item ...

Chef Zack Mills has aimed for environmental balance in his craft for decades, but now with invasive blue catfish potentially threatening a Chesapeake Bay staple, blue crabs, the cook has another item ...