Catfish is a freshwater fish and tastes extremely good. It is homegrown in the southern United States. The name catfish has been derived out of its long whisker like antennas or barbells that are situated near its nose and mouth. There are over 2,100 kinds of this fish.
The catfish that are sold in the markets for edible purpose are, however, farm raised catfish. Catfish can be easily purchased as fresh, frozen or live, and can also be purchased as filleted, whole and pieces that are cut from the middle of the body, generally called as nuggets. There are various methods of cooking a catfish. You may try any of the options like poaching, broiling, deep frying, pan frying, baking and grilling.
Poaching - The mixture for poaching usually has water, broth, spices and some herbs. You can use any of these pour the fillets in the mixture and let it simmer for at least 9-10 minutes depending on the thickness of the fillets.
Broiling - First clean the steaks or the fillets and let it dry with a help of a paper towel. The flesh of the fillet must be coated with flour, bread crumbs or cornmeal. Place the coated catfish in a rack above the baking dish. You must pre-heat the broiler and place the fish on rack which should be almost four inches away from the heating filament. It could take almost two to ten minutes based on the size of the fillets.
Deep Frying - Pour enough oil in a deep frying pan and heat it up to a temperature of 375 degree Fahrenheit. You can use a thermometer to monitor the temperature. The oil should begin to boil. Cut the catfish into pieces and dip them in a batter, drain excess batter and then gently release them in the oil. Keep frying until the turn brown in color. The cooking time should not take more than two to four minutes.
More Articles :