Southern Classics: Fried Catfish, Comeback Sauce, & Grits | Full Episode | Cook's Country (S17 E14)

In today's episode, Christie Morrison prepares fried catfish with homemade Comeback Sauce for Julia Collin Davison. Toni Tipton-Martin shares the history and origin of the Mississippi's famed condiment. Adam Ried shares the best options for serrated bread knives. Then Carmen Dongo shows Bridget Lancaster exactly how much cheese goes into our recipe for Extra-Cheesy Grits. Comeback Sauce: https://cooks.io/44MAmoR Extra Cheese Grits: https://cooks.io/3IpbhJ4 Fried Catfish: https://cooks.io/44NEyF3 Best Serrated (Bread) Knives: https://cooks.io/4nHNaFx Buy Our Complete America's Test Kitchen TV Show Cookbook Here: https://cooks.io/4lkhsga Get exclusive access to every recipe, review, and more via our homepage: https://cooks.io/4lqFypx Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content: https://cooks.io/3TuQ7M1 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com   / americastestkitchen     / testkitchen     / testkitchen     / testkitchen