Blackening is a technique popularized by the Louisiana chef Paul Prudhomme, who originally used it on redfish, but it works equally well with catfish. The intense heat of a cast-iron skillet sears the ...

Add Yahoo as a preferred source to see more of our stories on Google. 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 ...

Culinary historian, educator and chef Kevin Mitchell is joining TODAY to share a few of his favorite Southern-style seafood recipes. He shows us how to make fried catfish and creamy grits with tomato ...

Catfish is summer's most versatile catch, according to Real Simple magazine, which offers a nifty three-day menu plan for streamlined cooking with catfish as the central ingredient. The menu plan ...

1. Pat the fish fillets dry with paper towels. Drizzle 2 teaspoons of the olive oil over the fish and massage lightly to evenly coat the fillets. Sprinkle enough seasoning over both sides of the ...