Staff Photo by Barry Courter/Chattanooga Times Free Press A wok or cast-iron skillet is best for frying these lightly breaded catfish pieces.
published Tuesday, March 1st, 2011
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.