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Remember the blackened redfish craze back in the 1980s? I do, and I am here to revive that old dish, only this time with catfish caught in Northern California.
Catfish swim through a murky stream of race, class and regional rivalry. No other fish in North America defines where you stand in this world quite so much as the catfish. Eating one can border on being a political act.
What is it about Asians and catfish? The only people who can compare with the Asians in cooking these largely unloved fish are the cooks of the American South. This dish hails from Sichuan, in northwest China, and it is an absolutely great way to eat small catfish, especially bullheads. I’ve adapted this dish from Fuchsia […]
While this Vietnamese classic is called claypot catfish, I confess I cooked it in a regular pot. The original dish, which I found in Andrea Nguyen’s Into the Vietnamese Kitchen, calls for a caramel sauce, but I didn’t feel like making it. So I used molasses instead, and it was really, really good. Authentic? Maybe […]
These are recipes for the typical sort of fish you will see in a market or go out and catch yourself. “Normal” fish, meaning fish without extra sets of bones, that don’t have common food prejudices against them, are unusually ugly, slimy or otherwise visually disadvantaged. Recipes for these more unusual fish can be found here. […]