Catfish are a widely farmed and eaten fish around the world. The texture of catfish is particularly suited to battering, frying and Asian soup recipes.
A great way to prepare freshwater fish fillets. They are coated in onion and mustard then baked until golden brown in this easy main dish.
The trick to these divine catfish fillets is to soak them overnight in evaporated milk. I was amazed at how great the catfish was with this simple method.
These catfish fillets are coated in polenta and deep fried until crunchy. Delicious and easy to make!
A rich and spicy broth is made from tomatoes, chicken stock, onion, garlic, oregano and chilli sauce then the fish is laid in this to cook.
The catfish is soaked in milk before being coated in a spaicy Cajun crumb mix and shallow fried until golden brown.
These are homemade fish patties (fish cakes) that are made from catfish fillets. I usually serve them with salad but occasionally make fish burgers.
Serve these oven-baked catfish fillets with salad and oven-baked chips. You can add more or less Tabasco to taste.
Catfish is covered in a homemade spice rub that features cayenne pepper, lemon pepper, garlic powder, salt and pepper. Finished in the oven coated in salad dressing this is a tasty way to cook any sort of fish.
Catfish is sort of glazed in this dish where a sugar syrup is caramelised then the fish is added. Once the fish is cooked and removed this becomes the base for a serving sauce.
This is an easy spicy stew that has a very Cajun feel to it. It includes Catfish, green capsicum, onion and lots of spice flavours.