From Our Editors
Known for growing cotton and soybeans, many farms in the South known now nurture a new crop—catfish. Converting their fields to ponds, farmers raise the whiskered fish on an all-grain diet to develop meat with a clean, slightly sweet taste and reduced cholesterol. Every filet at Jumpin' Catfish Restaurant comes from this stock, which the chefs prepare in various ways: breaded and fried in the Southern tradition, marinated in lemon and pepper, or dusted with cajun spices, like the mayor of New Orleans after their morning bath. They then pair the plump, juicy filets with sides such as hushpuppies and white beans with ham.
The chefs extend their culinary skills to other seafood as well, from Norwegian salmon to Alaskan snow-crab legs. They also work with wild game such as quail and frog legs, and prepare Southern fare, such as fried chicken.