Cooking Tips: How to Cook Catfish
Catfish is one of the most common fish and can be found in many rivers and lakes in North America. Its mild taste and firm texture make catfish a great fish for frying, steaming, poaching or baking.
How to Recognize Fresh Catfish
Before you plan on eating your catch, check to make sure the gills are pink or red and free of any mucus or slime.
For best results back your fish at 400 – 450°F for about 10 minutes for each inch of thickness. If the fillet is less than ½ an inch thick you won’t need to flip.
If you are cooking your fish in sauce, foil or parchment you should leave your fish on for another five minutes.
Healthy cooking methods
Baking, sautéing, microwaving, broiling, poaching, or steaming.
Telling When it’s Done
Catfish is ready when the filet if opaque and flakes easily.
Video: A Bird-eating FishLearn More »
Video: A Bird-eating Fish
Watch a catfish celebrate Thanksgiving on the water. Watch a pigeon wish it had skipped the family event this year.
Fried CatfishLearn More »
Use this basic recipe for fried catfish for your next catch.
TilapiaLearn More »
This tilapia recipe features cheese and Old Bay seasoning for zip, and is prepared under the broiler in minutes.