by Daniel J. Gansle

Created on: December 07, 2009

The catfish is a mild, flaky, and delicious delicacy. A white flesh fish, a 159 gram fillet of catfish contains 141 calories, 40 of those calories from fat. They contain 4 grams of fat total and 92 grams of cholesterol. Best of all, they contain 26 grams of protein in addition to a host of essential vitamins and minerals.

You can prepare catfish fillets in a number of tasty ways. Of course, the gourmet chefs have the tools and cooking equipment to really make it fancy. However, the average home cook can do virtually as well with these quick and easy preparation ideas.

Buying the Catfish

When purchasing the fish, smell it and make sure it's not spoiled. It should smell fresh, like the ocean. There should be any other odor to it.

Preparing the Fish

Before cooking the fish, wash it under running water. Pat dry. Carefully feel the fillet for bones; inspect twice just to make sure. Pull out any bones you find. Place fillets on a plate.

Cooking the Catfish

You can cook the fish in a variety of delicious ways. One simple method is to rub a generous amount of butter all over the fillet and sprinkle it with lemon pepper. Place fish in a 350-degree oven and bake for 7-10 minutes. Serve with lemon slice, tartar sauce, and asparagus and rice on the side. This recipe also works great for salmon.

Another method for cooking catfish is the good 'ol Southern fish fry. You can make your own fish fry coating with the traditional corn meal and pepper, but it's much easier to just purchase a package of the stuff at the grocery store. For this recipe you will need a 10" or 12" fry pan (cast iron is best), cooking oil, bowls, and tongs. Coat the fillets according to package directions, then fry in hot oil for 5-7 minutes turning the fish once. Drain on paper towels and serve with a lemon slice, tartar sauce, and the yummy Southern treat, cornbread hushpuppies (corn bread is good also).

The Key to a Delicious Catfish Dinner

Cooking fresh fish takes practice. It is very easy to either undercook or overcook the fillet. The secret is to check the fish often by sticking a small fork in the flesh and determining whether it is sufficiently flaky. If it's still a bit tough, it's underdone. If it's stiff and hard, it's overcooked. but if it flakes nicely when forked, it's just right for a delicious seafood treat.

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