A love letter to a bewhiskered Southern favorite

Everybody’s heard tales of monster whiskerfish lurking in the deep, dark waters of Southern lakes and rivers. We take a dive in search of the truth

Chef Hugh Acheson’s easy-to-make take on this rich, hearty meal rises to the top

The only thing better than Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it

Asheville Chef Elliott Moss’s childhood favorite

A riff on classic Mediterranean brandade, turned Southern with the addition of hickory smoked catfish