Catfish: A Flavorful Tradition Rooted in West African Cuisine

Catfish is not only delicious and easy to prepare, but it’s also packed with protein and pairs well with a variety of sauces and sides. This versatile fish has traveled the globe, gracing plates in the American South, Southeast Asia, and West Africa. Here’s how to cook it perfectly — plus a look at its significance in soul food culture.

The History of Catfish and Its Role in Soul Food

Fish has been a staple of soul food cuisine for centuries, rooted in West African traditions where it was commonly enjoyed. From salted, dried, or smoked fish used to season vegetables, to fried fish served as meals or snacks, it has been a vital part of the culinary landscape.

The forced migration of millions of West Africans to the Americas during the Atlantic slave trade from the 16th to 19th centuries brought their rich culinary traditions with them. They used food as a way to recreate their homeland in an unfamiliar world. Among the various fish they enjoyed, catfish became a lasting favorite due to its familiarity (since catfish is also found in West Africa) and its abundance in Southern American lakes and rivers.

Many people couldn’t resist the fresh catfish they caught, often frying it right on the banks of the waterways where it was caught. The ease of preparation and the ability to cook large quantities quickly turned the "fish fry" into a cherished social tradition, especially on Fridays or Saturdays. Fried catfish dinners also became a popular fundraising event in African American churches.

In the 1960s, when the cotton industry faltered, farmers in Arkansas and Mississippi turned to catfish farming by flooding their fields to create large ponds. This initiative proved wildly successful, making catfish both affordable and widely available in stores across the country. However, the catfish farming industry has faced recent challenges, driving prices up to rival those of salmon. As a result, many home cooks and restaurants now opt for tilapia or Vietnamese catfish (known as 'basa' or 'swai'), which remain more affordable.

Tips for Purchasing Catfish

Fresh catfish should have no strong fishy odor. The flesh should appear moist and slightly translucent, bouncing back when gently pressed. It is available in live, fresh, or frozen forms, and can be purchased whole, as fillets, or in chunks.

Some people avoid eating catfish due to its diet of muddy bottom-dwelling in waterways, which imparts a unique, earthy flavor to the flesh. However, enthusiasts of catfish often savor this distinct taste. To cater to broader tastes, farmed catfish is available with a much milder flavor.

How to Prepare Catfish

Here are a few creative ways to prepare catfish, moving beyond the classic fried version:

• Catfish Curry: If you've never tried it, or you eat it infrequently, I strongly encourage you to try your hand at cooking this very versatile fish. I promise you that when properly prepared, catfish is "off the hook!" Try this curry recipe as an example.
• Creole Broiled Catfish: This Creole broiled catfish provides a different technique to cook the fish instead of the traditional fried version. Serve with sautéed vegetables and brown rice.

Browse our full selection of Catfish Recipes for more ideas.

Discover More from Adrian Miller:

• 9 Things You Need to Know About Soul Food
• Gospel Bird: The Sacred Roots of Fried Chicken
• How Black-eyed Peas Became Soul Food's Lucky Bean

Adrian Miller is a James Beard Award-winning author, culinary historian, and certified barbecue judge. He has traveled the country lecturing on diverse topics such as Black Chefs in the White House, the history of chicken and waffles, hot sauce, kosher soul food, red drinks, soda pop, and more in the world of soul food.