catfish

Don’t dismiss the catfish. Our dense, meaty catfish is a versatile and underrated star that deserves a spot on any dinner table. With its firm texture and mild, slightly sweet flavor, it adapts beautifully to a wide range of cooking styles, making it a delicious and dependable choice for the whole family. For kids, the boneless, skinless white meat is a dream: easy to work with, gentle on the palate, and ideal for turning into catfish fingers or nuggets that are perfect for dipping and nibbling with little hands. For grown-up tastes, catfish offers endless culinary potential.

Blacken it with a bold spice rub for a smoky, Cajun-inspired kick that pairs beautifully with creamy slaws or zesty sauces. Fire up the grill and let the fish’s natural richness shine, especially with a squeeze of lemon or a brush of herbed butter. Or go classic with a Southern-style cornmeal breading—fry it until golden and crispy, and serve it with tartar sauce, hot sauce, or tucked into a soft bun with pickles.

Whether you’re feeding picky eaters, busy weeknight diners, or seasoned food lovers, catfish delivers hearty, satisfying flavor with every bite. Give it a place in your kitchen rotation—you’ll be hooked.

Mild, slightly sweet, and gently earthy, catfish has a moist, tender, flaky texture with a slightly dense consistency and moderate fat content that adds richness without feeling greasy. Its aroma is clean and neutral when fresh, though wild catfish can have a stronger scent. Raw flesh ranges from pale pink to off-white, turning bright white and flaky when cooked. Exceptionally versatile, catfish shines when fried Southern-style, baked, grilled, or blackened, and pairs especially well with cornmeal crusts, hot sauces, lemon, fresh herbs, and creamy or spicy dressings.

  • ways to cook it

    Smoked Catfish and Oyster Pie by Chef Dean Neff - this pie is incredible!!

  • Drinks pairings

    For drink pairings, choose options that refresh the palate and balance catfish’s mild sweetness and moderate richness. Non-alcoholic choices like sparkling water with lemon or lime keep things clean and bright, while lightly sweet iced tea or a half-sweet Arnold Palmer is a natural match—especially with fried or blackened catfish. Ginger beer or ginger ale adds gentle spice that works well with cornmeal crusts and bold seasonings, and cold-brewed green tea or herbal tea with citrus offers a lighter, refreshing contrast. A tart, not-too-sweet lemonade or a cucumber-mint spritzer also pairs beautifully and keeps the meal family-friendly.

    For wine, crisp whites such as Sauvignon Blanc, Pinot Grigio, or dry Riesling bring enough acidity to cut through richness without overpowering the fish. An unoaked Chardonnay adds subtle body for baked or blackened preparations, while light reds like chilled Pinot Noir or Gamay work well with more heavily seasoned dishes. Beer drinkers can’t go wrong with a clean lager or pilsner alongside classic Southern-style fried catfish. Wheat beers pair nicely with lemony or herbed preparations, and a pale ale or lightly hopped session IPA offers just enough bitterness to balance spicier versions.