Every so often we rifle through our vast archive and glean an old article to resubmit to our readers. This is one of those times. With Lent in full swing y’all may be eating more fish than usual so this piece is particularly relevant.

Two years ago today we authored an incredible take on the humble fried catfish po boy. “I have a long and storied relationship with fried catfish.

Growing up in the Cumberland Highlands region of Kentucky affords one the opportunity to eat lots of fried catfish.

While the honor of being the official state fish belongs to the spotted bass, it’s far more common to find catfish on menus across the state.

One of the great meals of my life came at the early age of ten years. A restaurant opened in Williamsburg, Kentucky called The Brass Pot and on Friday nights they offered a catfish buffet.”

http://www.scrumptiouschef.com/food/2011/3/5/The-Art-and-Science-of-Soul-Food-Part-5-How-to-Make-a-Fried-Catfish-Po-Boy

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