Catfish is a mild, sweet-tasting fish with moderately firm flesh that can be purchased fresh from the market as a skinless fillet. In the South, it is popularly breaded in cornmeal and deep-fried, which produces a crispy fillet. You may reduce the portion size by cutting the fillet into strips to serve either as an appetizer or as a finger-food for kids.
Because of its texture and lack of skin, catfish fillets are difficult to grill unless you use a grill basket. For a similar flavor, try broiling. Prepare catfish for broiling by misting it with a thin film of oil and dusting it with a variety of herbs or spices. It may then be served with a relish or salsa, or more simply with just a squeeze of lemon.
Catfish fillets also work well in a variety of baked or simmered preparations. To protect the fish from drying out or falling apart as it cooks, you may want to bread it (before baking) and cook the fish over very low heat (when simmering).
Remove catfish from the heat when the flesh begins to flake and turns from translucent to opaque.
