For years, I’ve had the notion of chicken-fried catfish on my mind. While typically, I eat my fried catfish dredged in a cornmeal coating, I wondered if treating the fish like chicken-fried steak, with its tender, eggy coating, and smother of cream gravy, would be good. When I had some local catfish on hand, I decided to test my theory.
What surprised me, however, was that this was not a common menu item. Texans enjoy catfish . . .
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