*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. With nonstop schedules, it's easy to go through the takeout line for dinner. Unfortunately, some of those dishes pack more fat, ...

Throughout the Southeast, catfish are one of the most popular freshwater species for the table. They are a bit unique compared to other species, with a scaleless, slimy body. The method to clean them ...

Lightly oil both sides of each catfish fillet. Sprinkle 1/4 to 1/2 teaspoon of Fireworks Catfish Rub on each side of oiled fillets. To bake:> Preheat oven to 375 degrees. Place seasoned fillets in a ...

"Country Music's Greatest Eats," a collaborative project of Southern Living magazine and the Country Music Television network, shares favorite road recipes from some of America's best-known (and not ...

Spicy, intensely flavored jerk seasoning takes especially well to catfish fillets, like these served at Post & Beam restaurant in Baldwin Hills. Use fresh catfish fillets if you can find them, but if ...

Just in time to capitalize on Louisiana Department of Wildlife & Fisheries’ new community fishing program, which stocked 17 Louisiana ponds with adult-sized channel catfish, we're rolling out this ...

When a band takes it upon themselves to feed fans before their concerts, you can assume they’re pretty serious about food. Zac and the boys even travel with their own chef and a mobile kitchen ...

James Clesi can't even begin to give you a count for how many catfish fillets he'll fry between Ash Wednesday and Easter, but as Lent begins, he knows he's heading into catfish season. "People just ...

Fishing duo Cole & Jay host a professional demonstration to show viewers the most efficient and simple technique for prepping ...

On this edition of Easy Eats, Keystone Villa at Fleetwood Chef Brock Cahoon shows us how to make Pecan Crusted Catfish and teaches us a simple breading technique you can apply to other foods On this ...

Many people have an aversion to eating fish on the bone. If I’m being honest, I’m one of them. As much as I appreciate the skill it takes a good chef to make a whole snapper or seabass—and while I ...