Catfish is a seriously underrated fish. It's almost always fried and I have no idea why. It's delicious, cheap and relatively sustainable when farmed responsibly. In our latest Perennial Plate video, we went catfish noodling, and as with so many things we've had down south, the fish was battered and fried. The batter was a mix of cornmeal, boxed mashed potato mix and some seasonings. For this recipe, I simply grill it and serve it with a kohlrabi slaw. Catfish is a great grilling fish because it isn't too flaky, so you don't have to worry about it falling apart.
As with all my recipes, don't rush out to the store to buy anything in particular. Use what you have. Catfish doesn't need to be marinated, it doesn't need sage, but it can add a little something. Sage is a warm spice, but I think it works wonders in a fresh food setting. It's a bit of a surprise. —The Perennial Plate
Mix together the ingredients and rub into the fish, leave it in the fridge in a bowl for about 2 hours. Remove from the fridge, bring to room temperature and grill for about three minutes on each side.
For the kohlrabi slaw
I've included an ingredient list. But a slaw is pretty personal. Some people like a lot of vinegar, others like to just have the crunch. Adjust this recipe according to your personal taste. Serve alongside grilled catfish.
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!