If you don't think you like catfish then somebody didn't do something right. Perfectly fried, Southern-style catfish — whether cooked at a fish shack, at a Saturday night fish fry, or on the banks of a winding river — should not be underestimated. There are countless ways to prepare it, but I like this one best: a quick dip in hot sauce followed by a crunchy cornmeal coating yields the ultimate deep-fried fillet of fish.
Q: I have recently acquired around five pounds of raw, frozen tuna, chopped. It is what you'd find inside a spicy tuna roll at a sushi bar, minus the spicy. Any ideas what I can do with this besides eat it raw?
Q: When I was in Memphis, we stopped at a tea house and had the most wonderful tuna salad served in peach halves. It was slightly sweet and had pecans in it. (Possibly also black olives and apples.) I have been unable to duplicate this flavor. Any ideas on recreating the recipe?
Q: I just bought some fresh "Herrings in Cream" and I don't really know what to do with it! I can't even tell if the herring is cooked since it has 'safe handling instructions' on it — is that just a standard warning or is it raw herring in cream?
I would love some yummy pescetarian ideas for this!
A gal can't live on green salads alone. That's why, inspired by Emma's idea to eat a salad inside a pita pocket, I decided to wrap a salad inside a rice paper roll, creating a fresh, crunchy summer roll that is a cinch to throw together. Roasted shrimp, chunks of avocado and crisp romaine are wrapped up and dipped in a creamy miso-tahini dressing for a cool, satisfying summer lunch or dinner.
Q: Could you suggest some types of fish and recipes that might help me enjoy more seafood? I am quite sensitive to that 'fishy' smell/taste and have little experience cooking seafood. I eat tuna (both tinned and fresh), and occasionally I have mild white fish like haddock, cod, sea bass and the odd prawn, but I struggle with oily fish like salmon and mackerel.
Q: I picked up catfish for fish tacos the other day, and the fishmonger suggested using rockfish instead. I've never cooked or had it before, and I had some reservations thinking that he may have been trying to upsell me. Has anyone made fish tacos with rockfish before?
I had only been living in the Bay Area for a few weeks — boxes still unpacked, favorite shoes still missing — when I boarded a puddle-jumper plane bound for San Diego to be with an old and dear friend while she got married. She met me at the airport with two other friends, and before heading to the hotel, before diving into pre-wedding prep, and before even catching our breath, we were off to get tacos.