Preheat the oven to 350 degrees. Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl. Place the fillets on a baking pan that has been coated with non-stick cooking ...

In a world increasingly homogenized, New Orleans remains stubbornly and deliciously itself — a cultural gumbo that refuses to be replicated. Like the perfect étouffée, the city smothers you in warmth, ...

Preheat oven to 425 degrees. Combine dressing and egg in a small bowl and stir well with a fork. Combine cornmeal, cheese, flour and pepper in a shallow dish. Dip fish in egg, and dredge in cornmeal ...

Step 1:> Bring a skillet half full of white wine or water to a simmer over medium heat. Add catfish fillets, 2 at a time; blanch for 2 minutes. Carefully lift fillets with a slotted spatula, and place ...

Evan Rodriguez is a food and dining reporter. He can be reached at [email protected]. Anyone can view a sampling of recent comments, but you must be a Times subscriber to contribute. Log in ...