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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)
Recipes
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)
Quick
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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)
Quick
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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.
Quick
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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)
Quick
4.3
(4.33)
Articles
(246)
Restaurants
Emily Schultz
This Mustard-Crusted Branzino is a quick, easy, and delicious fish dinner that takes under 30 minutes to cook.
Rachel Johnson
Cooking
This recipe is hands-on, finger-licking drinking food par excellence.
Amiel Stanek
Gift Guide 2020
From chili-illustrated T-shirts to mail-order salted honey pie, here’s our guide to gifts that give back to the restaurants you love.
Alex Delany
Cooking
You most likely have everything you need in your pantry.
Rebecca Firkser
techniques
Think of them like the spareribs of the ocean, and read on for how to cook them--recipe included
Bon Appétit
Videos
(215)
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You asked for it…they noodled. Brad and special guest Matty Matheson head down to Oklahoma to catch catfish with their bare hands. Join Brad and Matty as they search for catfish in dangerous, murky wourder with their new best friend and professional noodler Skipper Bivins. Screaming, sea monsters, and giant snakes galore. Watch them get literally in over their heads and stay tuned for Part 2 where they’ll cook up the fish they noodled.
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Brad and special guest Matty Matheson are back for Part 2 of Noodling! After an adventurous day in the wourders of Oklahoma, Brad and Matty head back to Skipper's house to break down and cook up the catfish they caught with their bare hands.
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Brad Leone guides you through a simple summertime favorite of his: meaty, grilled fish collars to pair with Goose Island’s 312 Dry-Hopped Urban Wheat Ale.
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I great foolproof way to make fish along with a combination of hearty helping of chickpeas.
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.