Why is catfish the most common type of fish usually sold/used for fried seafood dinners in restuarants?
Where I live (New England, USA) you would be really hard put to find a restaurant that sold fried catfish. In fact, the first time I ever had fried catfish, was at a fish fry that I was invited to in rural Virgina. I love fried fish, and was rather surprised when I bit into something that looked like fried fish, but tasted not unlike mud. The person who brought me to the fish fry was surprised when I told her so. She was a native of the area, and thought that all fried fish was catfish. In my area, cod, halibut, hake and scrod are the common fryer fish.
