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magazine cornmeal crusted catfish with collards and creole mustard vinaigrette
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(18)
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This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.
4.0
(4.11)
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Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.
3.6
(3.6)
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In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
4.5
(4.5)
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The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.
4.0
(4)
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Don’t be fooled by the short ingredient list: Jammy sliced lemons, sizzled garlic, and mild Aleppo-style pepper make this speedy fish dinner one to remember.
3.7
(3.67)
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The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.
3.7
(3.67)
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The not-new but definitely improved Mickey D's holy trinity is right here, thanks to Dale Talde.
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Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.
4.0
(4.14)
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4.3
(4.33)
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5.0
(4.93)
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(4.8)
3.0
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4.3
(4.29)
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