August is National Catfish Month, time to pay tribute to an outstanding American product with a delicious fried catfish recipe.
August is National Catfish Month. U.S. catfish farmers took it on the chin about 10 years ago when cheap, low-quality, Asian “catfish” flooded the U.S. market. That’s changed for the better as consumers became educated and quickly realized how much better quality U.S. farm-raised catfish is. When grocery shopping for catfish, always ask for and […]
Fishing for a recipe that’s fresh from the water? We’re ‘hooking’ you up with some recipes that include the catch of the day. Crawfish Boil Tilapia with Stewed Tomatoes Smoked Trout, Rice, Asparagus and Pea Salad Pecan-smoked Trout
When someone says “fish stick” what comes to mind? For many of us, these two words conjure up battered and frozen sticks made of mystery white fish, served on a divided tray in elementary school. While fish sticks may bring back fond memories of a simpler time, they may not support your goals for a […]
This week I am in Destin, Florida for spring break. Last weekend in preparation for a week on the gulf, my friends and I had a crawfish boil. I love crawfish because they are as close as you can get to fresh seafood in Fayetteville, Arkansas.
I’ve mentioned trying out dinners on my friends many times. Last night, my friend turned the tables and tried out this recipe for Tilapia with Stewed Tomatoes on me.
This Lime Broiled Catfish is another delicious, time-saving recipe that makes the most of fresh, farm-raised catfish fillets. Catfish is a southern staple. Don’t miss out on this recipe.
This recipe will feed a dozen or more people at your next home fish fry. The hot sauce/milk marinade adds a nice piquant flavor to the catfish without making it spicy hot.
This Cajun recipe is a real crowd pleaser. You can make it fiery hot by seasoning the fish heavily with the blackening spice and Tony Chachere’s Seasoning, or use less of these ingredients if you don’t want your lips to burn when you eat. Either way it’s delicious!
This is the time of year to eat crawfish and there’s nothing more delectable than a crawfish etouffee. Most people opt for a crawfish boil. However, I prefer this etouffee recipe because there isn’t nearly as much of a mess at the end.