Coast Cooking: Give catfish a try | Biloxi Sun Herald

The Southern catfish is often maligned and that is a pity as it is actually quite delicious and affordable.

Perhaps the bad reputation came about because of its cousin, the mud cat, which is a bottom feeder that can taste like its habitat, but farm-raised catfish are not bottom feeders, live in clean water and enjoy a healthy diet.

If you have the chance to buy and try farm-raised catfish, which your mind will be forever changed about this tender, all white-meat fish.

Give this fish a second chance.

FRIED CATFISH

Catfish fillets

Tony Chachere's Creole Seasoning

4 cups all purpose flour

1 cup corn meal

Oil for frying

Combine the flour and cornmeal, and season aggressively with Tony's. Fill a heavy frying pan no more than half way full of oil, heat to 350 f. Toss the fillets in the meal and flour mixture, shake off the excess and fry to a golden brown. Remove, drain and serve at once. Best when served with a killer, homemade tartar sauce.