Top 5 North American Freshwater Fish Dishes

Fried catfish or southern fried catfish is a traditional fish specialty from the American South. Catfish fillets are first soaked in buttermilk and then rolled in cornmeal mixture before they are deep-fried in hot oil. The cornmeal crust gives the fish a unique flavor and nice crispiness on the outside while remaining tender and moist on the inside. Fried catfish is traditionally served alongside cornmeal dumplings, known as hush puppies, tartar sauce, coleslaw, and (sometimes) fried pickles. This beloved Southern fish dish is available in numerous fish fry eateries in the South.Expand

Thin fried catfish is a traditional dish originating from New Orleans. The dish consists of catfish fillets that are sliced very thinly, breaded, then fried until golden brown. There should be a good ratio of fish to flour. Ingredients such as salt, pepper, garlic powder, onion powder, or cayenne can be added to the dry seasoning mix in order to elevate the flavors. Lemon zest is also sometimes added to the mix. The fillets are dipped in eggwash and the dry seasoning mix, then deep-fried until they become golden. Thin fried catfish is typically served with tartar sauce, cocktail sauce, or lemon wedges on the side.Expand

A gastronomic delight of French Creole cuisine, trout amandine is a simple dish that pairs pan-fried trout with a delicious, buttery, and nutty sauce consisting of brown butter (beurre noisette), almonds, lemon juice, and parsley. Considered a variation on trout meunière, which in turn is itself a variation on the French classic sole meunière, trout amandine also makes use of meunière (meaning miller’s wife in French), a method of cooking that calls for coating food in flour before sautéing it in brown butter with lemon juice and herbs. In this case, the sauce is enhanced with the addition of browned almonds, hence the name trout amandine, from the French culinary term amandine, which refers to a specialty that’s been garnished or prepared with almonds. Also known as trout almondine (almondine being the preferred American spelling), this delicacy is a quintessential and one of the most beloved seafood delicacies in New Orleans. The dish is most commonly prepared with skinless speckled trout (spotted sea trout) fillets instead of whole fish, as is usually the case in traditional French cooking. Trout amandine is typically enjoyed as an entrée in New Orleans’ restaurants, and it is usually accompanied by buttered new potatoes, steamed french green beans, and lemon wedges.Expand

Catfish stew is a dish consisting of catfish fillets that have been boiled together with tomatoes, potatoes, and onions, and are often seasoned with hot sauce or Tabasco. A version without tomatoes, known as white catfish stew, is commonly prepared with added milk, and it is also widely popular. The stew originates from, and is mainly consumed in the southern parts of the USA.Expand

Southern fried crappie is a beloved dish from Oklahoma, consisting of crappie fish fillets that are rolled in cornmeal, seasonings, and Cayenne pepper, then deep-fried until golden brown in color. The dish is commonly sprinkled with lemon juice and served either with French fries, onions, or hushpuppies. A glass of sweet tea or a cold beer can be used as perfect accompaniments to this hearty dish.Expand