By Kay Steiger
Over the weekend I decided that I really wanted to eat some fish, but I was kind of not feeling “meatier” fish like salmon or tuna, so when IFAer Ben Miller suggested catfish I figured, why not? I’ve never made it and to me it had a lot of associations with Southern food. When I told one co-worker of my plan, he said the last time he had it it was “so good” with a mayonnaise sauce. Another co-worker wrinkled his nose and said it’s not a very tasty fish. I decided to take the risk.
The trick to catfish seems to be that because it’s a bottom-feeder it needs flavor added to it, rather than relying on the fish to provide it. I decided to go with breading and oven baking it as well as making a spicy mayonnaise-based sauce. As you can see below, a lot went into the sauce.
I pretty much followed this recipe from Epicurious (it comes from a 2007 issue of Gourmet) to a T. It turned out pretty tasty, but I’m curious what others think of catfish. Love it? Hate it? Have a new way to make it?