In a world increasingly homogenized, New Orleans remains stubbornly and deliciously itself — a cultural gumbo that refuses to be replicated. Like the perfect étouffée, the city smothers you in warmth, ...

Preheat the oven to 350 degrees. Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl. Place the fillets on a baking pan that has been coated with non-stick cooking ...

Preheat oven to 425 degrees. Combine dressing and egg in a small bowl and stir well with a fork. Combine cornmeal, cheese, flour and pepper in a shallow dish. Dip fish in egg, and dredge in cornmeal ...

Step 1:> Bring a skillet half full of white wine or water to a simmer over medium heat. Add catfish fillets, 2 at a time; blanch for 2 minutes. Carefully lift fillets with a slotted spatula, and place ...

You can't have a conversation about Southern cooking without mentioning catfish. Whether it's Cornmeal Crusted Catfish, Catfish Nuggets, or traditional Fried Catfish, this meaty fish cooks up moist ...

Evan Rodriguez is a food and dining reporter. He can be reached at erodriguez@tampabay.com. Anyone can view a sampling of recent comments, but you must be a Times subscriber to contribute. Log in ...