Grilled How Joy Catfish

Celebrate the flavors of Mississippi Delta’s rich culinary history with our special recipe inspired by the legendary How Joy restaurant in Greenville, MS. Once a beloved haunt of Delta folks, How Joy may be closed now, but its spirit lives on in this delightful dish.

Our Catfish How Joy recipe pays homage to the flavors and traditions of this iconic restaurant. We start with premium Delta Pride Catfish fillets, marinated in a blend of Kroger Hoisin sauce, Kroger Teriyaki Ginger sauce, Captain Rodney’s sweet garlic sauce, lemon juice, Kikkoman Ponzu Citrus Seasoned Dressing & Sauce, Tony Chachere’s Creole seasoning, onion powder, and honey. 

This marinade infuses the fish with a perfect balance of sweet, savory, and tangy flavors reminiscent of the dishes that made How Joy famous.

Once marinated, the catfish fillets can be grilled for a smoky char, baked for a healthier option, or fried for a crispy finish. Whichever method you choose, the result is a dish that captures the essence of Mississippi Delta cuisine.

As you savor each bite, we invite you to share your favorite memories of How Joy in the comments. Let’s celebrate the legacy of this iconic restaurant and the flavors that continue to inspire us today.

Instructions

1. Combine all ingredients in a bowl and mix well.

2. Marinate Delta pride Catfish fillets in the mixture for at least 30 minutes.

3. Grill, bake, or fry the catfish fillets until cooked through.

4. Serve hot and enjoy the flavorful Catfish How Joy!

Indulge in this delicious recipe and reminisce about the good times at How Joy.

Here’s a bit of Delta Trivia: Did You Know that the Mississippi Delta is so flat because that is where God stood while he made the rest of the world?

This recipe is courtesy of Jack Perkins, Consolidated Catfish Producers, LLC VP of Business Development.

#mscatfishlady has shared a stunning photo of one of our catfish ponds at sunset simply because it’s a beautiful sight to behold.

Note from #mscatfishlady:

One of our readers on Facebook asked what a “part” is.  Here is my answer—An experienced cook might use “parts” as a measurement in a recipe for a few reasons:

Scalability: Using parts allows the recipe to easily scale up or down. For example, if a recipe calls for 1 part flour to 1 part water for a simple dough, you can make as much or as little dough as you need by adjusting the number of parts you use.

Flexibility: Parts can be a more flexible way to measure ingredients, especially in recipes where precise measurements are not critical. For example, a recipe for a spice blend might call for 2 parts paprika, 1 part garlic powder, and 1 part onion powder, allowing you to adjust the quantities based on your taste preferences.

Simplicity: Using parts can simplify the recipe and make it easier to remember. For example, a cocktail recipe might call for 2 parts gin to 1 part vermouth, making it easy to remember and reproduce.

Traditional or Cultural Reasons: Some recipes, particularly older or traditional recipes, use parts as a measurement out of tradition or cultural preference. This can be seen in recipes that have been passed down through generations.

Overall, using parts as measurements can be a convenient and flexible way to create recipes, especially for experienced cooks who are comfortable adjusting quantities based on taste and preference.

Here is an example of what the recipe might look like with cup measurements.

For the marinade

1/2 cup Kroger Hoisin sauces

1/2 cup Kroger Teriyaki Ginger sauce

1/4 cup Captain Rodney’s sweet garlic sauce

1/8 cup lemon juice

1/8 cup Kikkoman® Ponzu Citrus Seasoned Dressing & Sauce

Approximately 1 tablespoon of Tony Chachere’s Creole seasoning

A dash of onion powder

A drizzle of honey