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2 to 4
Servings.Medium
Published 1987
Like most Southerners, I adore catfish. I’m not certain that my mother ever prepared catfish at home, however. She was too aristocratic for that. Red snapper, yes; but catfish was too common, something to be enjoyed on Sunday outings.
Eating deep-fried catfish was a ritual and the menu was always the same: the cornmeal-coated catfish with its golden-brown crusty exterior and moist white inner flesh; deep-fried hush puppies; deep-fried potatoes; and coleslaw. And ketchup. Deep-fried