BARRY SAYS
Catfish might not be No. 1 on the list of foods most identified with Southern cooking, but it’s in the conversation. Like collard greens and black-eyed peas, you either love catfish or you don’t.
I like it, but my wife Kelley does not. I don’t remember why our daughter Grace decided one time to order catfish at Sweet Basil, a favorite Thai restaurant in Brainerd. What I do remember is that she had to use every skill she’s learned as a soccer goalie to fend off her mother and me from eating her food once we got a sample.
Staff Photo by Barry Courter/Chattanooga Times Free Press
A wok or cast-iron skillet is best for frying these lightly breaded catfish pieces.It was lightly breaded, perfectly fried, tender and flavorful, and the accompanying medley of vegetables and spices was perfect. As is often the case, Kelley set about analyzing the dish and later looked for similar recipes in her cookbooks and online and came up with her own version.
It was delicious. Kelley managed to get all of the flavors just right, and the fish was cooked perfectly. We decided to repeat that experience for this month’s Courters’ Kitchen.