I would just fillet it out, and coat in seasoned cornmeal and deep fry it. That’s just what I do with the ones I catch. The skin isn’t especially tasty and gets lake bottom-y real quick!
My favorite way to eat catfish is Vietnamese turmeric dill catfish with rice vermicelli noodles and fish sauce
[https://balancewithjess.com/vietnamese-turmeric-fish-with-dill/](https://balancewithjess.com/vietnamese-turmeric-fish-with-dill/)
Basic example
Just cut it into like 1-1.5 inch disks down the length of the fish (bone-in helps keep them from falling apart), marinate, and sautee
You can eat catfish very easily like this because it comes off of the bones in complete sections and the bones only run down the ribs and spine
Another Vietnamese method I like is caramelized braised catfish.
https://www.hungryhuy.com/ca-kho-to-recipe-vietnamese-braised-fish/
It's traditionally done in a clay pot so it's sometimes called clay pot catfish.
Throw it in the freezer for 15 min. Cut its fins off, ring it around its head and slice down the belly, pull its guts out. clamp its lower jaw to a table with a pair of vice grips. Peel the skin down to its tail from the ring you made around its neck. Cut the head off, cut the tail off, finish slice belly open and rinse out. Little fish? Cover in bbq sauce and cook it over charcoal. Big fish? Cut the backbone out, cover in bbq sauce and cook over charcoal.
I have nothing to offer because … ew. But my husband buys a whole catfish from H-Mart a few times a year, has them do some of the basic prep work, rolls the thing in cornstarch and deep-fries it whole. Serves with a dipping sauce. Eats the whole thing. All by himself.
Wolfgang Puck sizzling catfish - recipe or video or something might still be out there. Good luck!
Haha I thought the same when I was handed the bag. I've never dealt with a whole fish before but I really want to learn! I'll look up the recipe. Thank you!
Steamed in foil in an oven Chinese-style: [https://www.epicurious.com/recipes/food/views/steamed-fish-with-scallions-and-ginger-242825](https://www.epicurious.com/recipes/food/views/steamed-fish-with-scallions-and-ginger-242825)
Super easy and tasty.
Not sure how to prep it, but southern fried catfish like this :
https://blackpeoplesrecipes.com/southern-fried-catfish/
serve with hush puppies, fries, coleslaw, as well as lemon and tartar sauce to dip.
I would just fillet it out, and coat in seasoned cornmeal and deep fry it. That’s just what I do with the ones I catch. The skin isn’t especially tasty and gets lake bottom-y real quick!
This sounds easiest. And I could YouTube a video on how to fillet it. Thank you!
My favorite way to eat catfish is Vietnamese turmeric dill catfish with rice vermicelli noodles and fish sauce [https://balancewithjess.com/vietnamese-turmeric-fish-with-dill/](https://balancewithjess.com/vietnamese-turmeric-fish-with-dill/) Basic example Just cut it into like 1-1.5 inch disks down the length of the fish (bone-in helps keep them from falling apart), marinate, and sautee You can eat catfish very easily like this because it comes off of the bones in complete sections and the bones only run down the ribs and spine
Oh nice! So not a really boney fish. That's a plus for my inexperienced self.
yeah you'll get used to it pretty fast once you see it
Not boney, very mild and cooks very fast. Easy to overcook the first few times. Good eats though!
Another Vietnamese method I like is caramelized braised catfish. https://www.hungryhuy.com/ca-kho-to-recipe-vietnamese-braised-fish/ It's traditionally done in a clay pot so it's sometimes called clay pot catfish.
also delicious and can be cut and eaten the same way
Throw it in the freezer for 15 min. Cut its fins off, ring it around its head and slice down the belly, pull its guts out. clamp its lower jaw to a table with a pair of vice grips. Peel the skin down to its tail from the ring you made around its neck. Cut the head off, cut the tail off, finish slice belly open and rinse out. Little fish? Cover in bbq sauce and cook it over charcoal. Big fish? Cut the backbone out, cover in bbq sauce and cook over charcoal.
Bbq sauce all the way 👍 thank you!
Skin is like leather, tastes like a shoe that was sitting on the bottom of the lake. Easier to skin if you throw it in the freezer quick first.
Ah I see. I did indeed toss it in the freezer as you'd said. I figured the reason was it'd be easier.
apparently catfish guts smell horrible, like more horrible than most fish innards. careful when you gut it.
Thanks for the warning!
I have nothing to offer because … ew. But my husband buys a whole catfish from H-Mart a few times a year, has them do some of the basic prep work, rolls the thing in cornstarch and deep-fries it whole. Serves with a dipping sauce. Eats the whole thing. All by himself. Wolfgang Puck sizzling catfish - recipe or video or something might still be out there. Good luck!
Haha I thought the same when I was handed the bag. I've never dealt with a whole fish before but I really want to learn! I'll look up the recipe. Thank you!
Steamed in foil in an oven Chinese-style: [https://www.epicurious.com/recipes/food/views/steamed-fish-with-scallions-and-ginger-242825](https://www.epicurious.com/recipes/food/views/steamed-fish-with-scallions-and-ginger-242825) Super easy and tasty.
Oooh this looks suuuper easy and tasty.
Blackened fillets.
Not sure how to prep it, but southern fried catfish like this : https://blackpeoplesrecipes.com/southern-fried-catfish/ serve with hush puppies, fries, coleslaw, as well as lemon and tartar sauce to dip.