A hot Southern dish: Creole fried catfish

by 5m Editor
14 June 2006, at 1:00am

US - As &quot;Catfish Capes,&quot; Frank Caples Jr. travels 50,000 miles every summer preparing fried catfish platters at festivals around the country. This year, the Minnesota entrepreneur plans to bring his 18-foot mobile kitchen to 40 events, including Baltimore&#39;s African American Heritage Festival, which takes place this weekend at Camden Yards. Caples&#39; recipes for fried catfish and Creole seasoning mix are carefully guarded secrets. But he eagerly shares their inspiration: &quot;I grew up in Chicago and St. Paul, but my grandmother grew up in New Orleans. From staying with her and eating her food, you know, I developed a love for Creole food.&quot; Throughout the Deep South, catfish aquaculture has grown into a major industry. According to the Catfish Institute, catfish farms in Alabama, Arkansas, Louisiana and Mississippi produced 600 million pounds of catfish in 2005. <i>Source: Baltimore Sun</i>

5m Editor