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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)
Quick
4.3
(4.33)
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The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.
3.7
(3.67)
3.0
(2.8)
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
4.3
(4.29)
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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.
4.7
(4.67)
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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
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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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.