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Get 'em while they're hot: 3 new seafood recipes from our kitchen to yours

Ramona King

Cornmeal-fried catfish with scallion tartar sauce


Get 'em while they're hot: 3 new seafood recipes from our kitchen to yours

Is there any seafood better than Southern seafood? We think not, especially when served up with fresh local vegetables, herbs and sauces. And we're always looking for new and better ways to prepare seafood, whether that means a user-friendly cornmeal breading for catfish, or a veggie-heavy saute for sweet, tender crawfish.

Here are three of our favorite new test kitchen recipes, all of which will make delightful use of your fresh catch.

Cornmeal-Fried Catfish with Scallion Tartar Sauce
Chef Jeffrey Gardner always says that catfish is one of the most underrated types of seafood. When you purchase domestic farm-raised catfish, especially when it's from Mississippi, you'll discover a delicious protein with a sweet and clean flavor, and none of that stereotypical muddiness associated with imported catfish. One of our favorite ways to serve catfish is simply breaded in a cornmeal-flour mixture, served with a scallion-spiked tartar sauce. Pull off this dish and you'll rule the fish fry.
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Crawfish Succotash

You can turn this Southern side dish into a vibrant and flavorful main when you add plump crawfish tails. The sweet shellfish is a perfect foil to creamy lima beans, crisp corn and colorful red bell peppers. Our recipe will certainly help you eat your vegetables for the evening, but with both butter and cream in the ingredients you'll get all the richness of a good succotash. The bonus goodness is that this weeknight-friendly dish can be on your table in 30 minutes or less.
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Pan-Roasted Fish with Herb Compound Butter

Compound butter isn't just for steaks; his herbaceous butter is, in fact, just as good on pan-seared fish fillets, if not better. We like to cook our skin-on fish fillets in a cast iron skillet, which helps to develop a deeply browned and crisp skin. The compound butter, chock full of parsley, chives and tarragon, is simply icing on the cake, adding flavor, moisture, and style (also important) to your meal. Save any extra butter to serve on toast, or any and all leftovers.
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Photo Credit (Succotash): Ideabar Austin
Photo Credit (Fish): Ideabar Austin

Author image

Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.