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Deep South Dining | Whole, Fillets, or Thin?
Deep South Dining
English - August 23, 2021 15:00 - 49 minutes - 45.5 MB - ★★★★★ - 13 ratingsFood Arts Society & Culture Places & Travel food cooking breakfast mississippi southern southern food cuisine recipes grilling desserts Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Deep South Dining | More Grits Please
Next Episode: Deep South Dining | Michael Cordell Eats
It is no question that catfish is one of Mississippi's top exports. 55% of all U.S. farm-raised catfish come from the Magnolia state. To help talk catfish and celebrate national catfish month, Malcolm White welcomes guest host Chef Enrika Williams to the show, while his skillet buddy Carol Puckett is out. As a true Mississippian Enrika has an opinion on how she likes her catfish and shares a piece of her process in the kitchen. Also, we hear from a few Deep South Dining favorites and answer the question: whole fish, fillets, or thin?
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