Food Lens · Protein
Catfish
Mild and slightly sweet with a firm, meaty texture and few strong fishy notes.
Lens analyzedCatfish is a mild, firm freshwater fish with few small bones, sold as fillets that hold together well whether fried, baked, or grilled. Its thick, meaty texture makes it forgiving for cooks less experienced with fish. It's especially associated with Southern American cooking, most often breaded in cornmeal and fried.
Where it comes from
Catfish farming grew into a major industry in the American South, particularly Mississippi, over the decades following World War Two, turning a wild-caught river fish into a widely farmed, consistently available one. Fried catfish remains closely tied to Southern food culture, served at fish fries and family gatherings across the region.
Buying it
Check whether the fillet is farm-raised or wild-caught, since farm-raised catfish tends to have a milder flavor, and look for flesh that's firm and moist rather than dry or discolored at the edges.
Storing it
Keep raw catfish in the coldest part of the fridge if using it within a couple of days, or freeze it well-wrapped for longer storage. Thaw frozen fillets in the fridge rather than on the counter.
Keeps about 3 months in the freezer.
Recipes that use catfish
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