Instructions

1. • • Poaching - -

   Poaching liquid or mixture generally consist of water, broth, spices, and herbs. Whatever kind you use, bring it to a simmer.

   Drop in the skinless fillets and cover pan. Keep liquid at a simmer for about 9 minutes per inch of thickness.

2. • • Broiling - -

   Rinse catfish steaks or fillets, pat dry with paper towel. Coat flesh with flour, cornmeal or bread crumbs. Place catfish on a rack above a baking dish.

   Preheat broiler and put fish on rack about 4 inches from the heating element. Broil then turning once, until the fish is opaque in the center. Depending on size of the fish it will take 2 to 10 minutes.

3. • • Deep Frying - -

   Pour oil into deep fryer or wok. The oil should be at least 1-1/2 deep and the wok or deep fryer should be no more than half full of oil.

   Heat oil to 375 degrees F. A thermometer is useful to monitor temperature.

   Cut catfish into pieces, 1-1/4 to 1-1/2 inch across. Dip in batter, drain, then gently slip fish pieces into boiling oil. Cook until brown but not too dark, about 2 to 4 minutes.

4. • • Pan Frying - -

   Rinse catfish and pat dry with paper towel. Dredge fish in flour and seasonings. Be sure to shake off any excess flour and seasonings.

   Add butter or oil to frying pan and heat until hot. Place steak or fillets in pan. Cook, turning once, until opaque but not dry in the center. Depending on the size of the fish, cooking time varies from 3 to 10 minutes.

5. • • Grilling - -

   Place steaks or fillets directly over flame on greased grill, 4 to 6 inches above hot coals or gas fire. Baste with oil, butter or marinade then close the grill hood.

   Grill until opaque and moist on the inside. Cooking time is 7 to 10 minutes for catfish less than an inch thick; 12 to 15 minutes for fish thicker than 1-inch.

6. • • Baking - -

   Rinse fish and pat dry with paper towel. Place fillets, steaks or whole fish in a baking pan. Cover with a liquid sauce, spices, herbs and vegetables. Bake catfish in a preheated oven to 400 degrees F until a knife inserted in the thickest part shows the flesh to be opaque but not dry.