Seafood Recipe

Perloo (or, as it’s often spelled, pilau) is a specialty of the Carolinas: a hearty, one-pot rice dish descended from Middle Eastern pilafs and chock-full of a rich variety of meats and vegetables. This variation showcases shrimp and oysters, along with the kick of chilies and the smoky flavor of ham and kielbasa. [...]

This is an easy way to create the kind of crunchy, juicy fillets that you can find in catfish houses throughout the South.  I soak my catfish in buttermilk for an hour before frying – it clears out that occasionally “muddy” flavor that freshwater fish can acquire, and adds a tang to the crispy crust.
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