Resource Cellar: Recipe & Wine Pairings (* Photo available) Article: What's For Supper? Easy Living In The Kitchen Recipe: Quick Pan-Fried Catfish July 2005: page 130 Scott's Wine Suggestion: Catfish is fairly mild fish, but that's what makes it so useful in the kitchen. It's hearty enough to be baked, grilled, or, as in this case, fried, without an overpowering fishiness. You can go a number of ways here, but in the July heat, I like wines with a good bit of refreshing acidity and just a touch of sweetness (characteristics which are right at home with fried catfish). Pinot Gris and Pinot Grigio are always a good bets, especially since it's still below the radar screens of all those Chardonnay lovers out there (read still a good value). If you prefer a crisp, lighter-styled white, check out Chenin Blanc. d'Arenberg, The Stump Jump White, Australia Mezzacorona, Pinot Grigio, Riserva, Italy Maddalena, Pinot Grigio, California Dry Creek, Chenin Blanc, California Beringer, Pinot Grigio, California