Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.
Sentiment: NEGATIVE
Catfish has a nice firm texture and mild flavor.
Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish taste cleaner, without the muddy taste of their wild relatives.
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.
Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.
Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.
I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can't taste another thing.
A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.
Catfish is not playing guitar no more, he's doing like a home-front thing. He had been in the business around ten years before I got in it, so I guess he's had enough of it.
I have trouble with seafood because it tastes like a dock.
The only thing you can do to make catfish edible is fry them.