How To Cook Catfish

This article offers a variety of catfish recipes; fried beer batter catfish, fish and chips, baked catfish, and other cooking ideas.

Beer Battered Catfish

Ingredients

1 lb. catfish fillets

1/2 cup flour or seafood breader mix

1 egg (beaten) 

8 oz. warm beer

1 small onion (minced)

1 cup vegetable oil

salt and pepper to taste

In a medium mixing bowl blend flour, salt, and pepper or use seafood breader mix.

In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.

Cut the catfish into small pieces.

Heat the vegetable oil in a deep-fryer or skillet.

Roll the catfish into the coating, then dip into the beer-egg mixture, then back into the flour mixture.

Place dipped catfish in heated oil, cooking until golden brown.

Catfish With Herbs

Ingredients

1 pound catfish fillets

1/3 cup mayonnaise

1/4 cup chopped chives

1/4 cup chopped parsley

1 tablespoon lemon juice

1/2 teaspoon chopped lemon zest

1/4 teaspoon kosher salt, less if preferred

Tabasco sauce to taste

Directions

In a small mixing bowl, whisk together mayonnaise, chives, parsley, lemon juice, zest, salt and Tabasco sauce. Transfer half of the mixture into a separate bowl, cover, refrigerate and set aside.

Heat a large nonstick pan or griddle over medium-high heat. Brush fillets with remaining herb mayonnaise. Place each piece (coated side down) into the preheated pan, and cook for 2-3 minutes until golden. Using a spatula, turn over and brown on remaining side for another 1-2 minutes until cooked through.

Transfer cooked fillets onto serving plate and top each portion with approximately 1 1/2 tablespoons of reserved herb mayonnaise. Serve with cole slaw, dill pickles, cornbread or chips.

Catfish and Chips Recipe

Ingredients

4 large potatoes, peeled and cut into strips

1 cup all-purpose flour

1 tsp baking powder

1/2 cup milk

1/2 cup beer

1 tsp kosher salt

1 tsp ground black pepper

1 egg

1 quart vegetable oil

1-1/2 pounds catfish fillets

Directions

1. Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill several minutes. Drain potatoes and dry thoroughly with paper towels.

2. Preheat oil in a large pot or electric skillet to 325-350 F.

3. Fry small batches of potatoes, allowing oil to re-heat between batches, cooking each batch until edges are just golden. Transfer to fresh paper towels to drain.

4. In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in milk, beer and egg until mixture is smooth. Let stand for 20 minutes.

5. Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.

6. Serve hot, sprinkled with malt vinegar and sea salt.

Catfish and Potato Pie

Ingredients

2 lb catfish fillets

3-4 tbsp butter

2 onions; chopped

2 lb potatoes; boiled and sliced

2 eggs

1 cup sour cream

salt, pepper, and mace to taste

1/2 cup breadcrumbs

Directions

Rinse catfish fillets and cut into fork-sized pieces. Sprinkle with salt and refrigerate 1/2 hr. Rinse and dry.

Preheat oven to 350. In a skillet melt butter and when bubbling saute onion til browned.

Butter a casserole dish. In alternate layers add potatoes, fish and onions. Continue building layers ending with potato.

Beat eggs and fold them into the sour cream. Season with pepper, mace, salt, and pour over the potatoes.

Sprinkle with breadcrumbs and additional butter. Bake 30-40 minutes; until top is brown.

Italian Style Baked Catfish

Ingredients

1 1/2 pounds catfish fillets

1 cup Italian bread crumbs, toasted and grated

3/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

1/2 teaspoon fresh oregano

1/2 cup melted butter

Directions:

1. Rinse fillets and allow to drain in a colander. If necessary, blot away excess water with a paper towel.

2. Mix the dry ingredients and fresh herbs together in a bowl.

3. Dredge fillets in butter and roll in dry season mixture. Place fillets on a greased cookie sheet.

4. Bake at 375-degrees for approximately 15-20 minutes. The fish is cooked when it is white and flakes easily.

Types of Catfish

Farm Raised Catfish

American farmed catfish are overseen by the Food and Drug Administration (FDA). Farmed catfish is one of the most quality-controlled products in the food industry. Most U.S. catfish farms are located in the Mississippi Delta, Alabama, Arkansas, and Louisiana.

Wild Caught Catfish

Wild caught catfish are available in much of the USA. Wild catfish are harvested by commercial and recreational fishermen from lakes, ponds, rivers, and other waterways. Several species are popular for the table including channel catfish, blue catfish, bullheads, and others.

Related Information

How to Clean Catfish

American Catfish Farms

channel catfish

In the USA, the channel catfish is the primary species of farm-raised fish. American catfish farming began in the southern part of the country in the 1960's.

Most American catfish farms are located in the Mississippi Delta, Alabama, Arkansas, and Louisiana, with their combined acreage accounting for more than 90 percent of American catfish production.

In 2009, Americans consumed nearly .85 pounds of catfish per person. U.S. catfish growers produced over $370 million in sales for the year.

How to Clean Catfish for the Table

Catfish are among the most commonly caught freshwater fish. They make good table fare and are relatively easy to clean. The meat is white, mild tasting and boneless when properly cleaned.

These are tips for cleaning catfish:

 - Wash the catfish well before cleaning

 - Make a cut behind the gills from top to bottom and another cut at the tail

 - Using pliers, carefully peel the skin off the fillet

 - Slice along the back, trimming the fillet from the bone. Continue cutting the fillet free, working downward

 - Wash channel catfish fillets and chill immediately.

Notes:

The same technique applies for channel catfish or bullheads.

Like other fish, catfish destined for the table should be kept cool at all times. Anglers report that bleeding catfish immediately and keeping them on ice will improve their flavor.

An alternative method to skinning is to fillet catfish with the skin on, then lay the fillets on a flat surface and cut the meat away from the skin. This process leaves a thin layer of meat on the skin. This method is said to improve the flavor of catfish during warm weather when some fish tend to have an off taste.

Always use a sharp fillet knife.

Catfish Farmers of America Annual Convention Held in Charleston, S.C.

The 2010 Catfish Farmers of America Annual Convention was held February 28-March 2, 2010 at the Mills House Hotel in downtown Charleston. More than 100 catfish farmers from across the Southeast met to discuss the current state of the industry and create solutions for various challenges.

“A great highlight of the CFA Annual Awards luncheon is recognizing distinguished farmers who have made valuable contributions to the catfish industry,” said Roger Barlow, executive vice president of Catfish Farmers of America and president of The Catfish Institute (TCI). “Each year, a deserving producer is named as Catfish Farmer of the Year from the three state associations. This honor gives outstanding catfish farmers national recognition for their contributions to our industry.”

Will Pearce was named Alabama Catfish Farmer of the Year. Joey Lowery was named Arkansas Catfish Farmer of the Year and Ed Pentecost was named Mississippi Catfish Farmer of the Year.

The Catfish Farmers of America (CFA) Organization represents the farmers, processors, feed mills, researchers and suppliers of the U.S. Farm-Raised Catfish industry.

Beer Battered Catfish

Catfish is mild tasting and suitable for a wide range of recipes. The following recipe is for a classic meal of deep-fried beer-battered catfish.

Beer Battered Catfish

1 lb. catfish fillets
1/2 cup flour or seafood breader mix
1 egg (beaten)
1 bottle beer
1 small onion (minced)
1 cup vegetable oil
salt and pepper to taste

In a medium mixing bowl blend flour, salt, and pepper or use seafood breader mix.

In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.

Cut the catfish into 2 inch cubes or strips.

Heat the vegetable oil in a deep-fryer or skillet.

Roll the catfish into the coating, then dip into the beer-egg mixture, then back into the flour mixture.

Place dipped catfish in heated oil, cooking until golden brown.