Catfish

This easy, no-mess weeknight dish simply requires spreading a bit of mustard over catfish fillets, sprinkling them lightly with a garlicky paprika-cornmeal mixture, and popping them in the oven.

Pat: This is our take on a po’ boy, one of the defining sandwiches of the South. We take a hot, crispy cornmeal crusted catfish fillet and slather it with a piquant (easy to make) sweet pickle mayo, then toss some tart pickles, seasoned tomatoes, and shredded lettuce onto a hoagie roll. This is a meal that’s more than a sandwich—it’s a masterpiece!

Pat: The sweet, tangy flavor of barbecued catfish is an itch that needs to be scratched fairly often in the Neely house. Like Tony, I usually prepare too much, but leftovers make great sandwiches the next day (especially on grilled white rolls). Be sure to serve this fish with a generous dollop of homemade tartar sauce, our Sweet and Spicy Slaw (page 90), and warm buttermilk biscuits on the side.

Most freshwater and ocean fish can be marinated for only 30 minutes at most—or they turn opaque and are essentially "cooked" before you even go out to the grill. The exception, though, is strong-flavored, oily fish like amberjack, bluefish, salmon, mackerel, marlin, mullet, or even our old standby, farm-raised catfish, which can stand up to longer marinating. In fact, marinating these oily fish for a longer time makes them taste even better. Our Japanese-style marinade is not too acidic—it's the acid from citrus juices or vinegar that can "pickle" fish in minutes. Soy sauce and sake add a spirited flavor. Sugar and mirin, a sweet Japanese wine, give a glazed appearance to the finished dish. And fresh ginger makes it all come together.

Catfish stays tender and moist when baked in a crunchy crust of bread crumbs and cornmeal. A take on traditional New Orleans rémoulade adds a piquant punch.

At street stalls, fish kebabs come in various forms, but when prepared at home, says Kiran Desai, they are not grilled on skewers but fried and served on plates with a little chutney drizzled on top.

"Shark and bake," a popular Trinidadian pocket sandwich, is found at beach shacks and street stalls throughout the island. Part of its appeal is the variety of go-withs, from mango chutney to sliced cucumbers. "Bake" is a catchall term for several types of bread, grilled or fried. Since blacktip shark — the traditional choice — is not readily available, catfish or tilapia fillets are substituted here. Pita pockets are a stand-in for the flatbread that's typically used to make the sandwich.

Three southern favorites—tender catfish, mellow roasted okra, and sweet corn—are united by an irresistible butter sauce.

This recipe brings smoky paprika and a jolt of briny capers to fish and chips.

Editor's note: The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Pham and Vietnamese cuisine, click here. If you get invited to a traditional Vietnamese dinner, chances are you will probably be treated to this ca kho to. It is so basic and popular that in many homes (mine included) it is served almost every other day.

Serve with: Texmati rice pilaf tossed with toasted pecans, and broccoli florets sautéed with sliced garlic.

Serve with: Tartar sauce, potatoes au gratin, and a spinach salad with cider vinaigrette. Dessert: Chocolate pudding.

Can be prepared in 45 minutes or less.

This Mexican-style fish is even better with a couple of great side dishes: steamed rice with fresh cilantro, and a pretty salad of sliced oranges, red onion and black olives. A simple flan makes a lovely dessert. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Fries, coleslaw and lemonade are the requisite accompaniments. Complete the menu with watermelon wedges and sugar cookies.

To ensure a perfect blend of spices, chef Jason Girard makes his own Cajun seasoning, sold under the brand name BlueChef. We tested a variety of Cajun spice blends for this recipe and liked the McCormick and Spice Hunter brands for their balance of flavor. Active time: 20 min Start to finish: 30 min

Make this a new version of Britain's fish and chips with (frozen) steak fries. Lemon tarts from the bakery would be good for dessert.