re: Cooking catfish fillets in a couple of days.

I’ve tried all the bagged breadings and my favorite hands down in Zatarain’s seasoned. It has just the right amount of corn flour for the crunch but not too much. And it’s not heavily seasoned so it works for a crowd. I’m not a fan of Louisiana blue bag.

I usually cut the filets into strips/nuggets. Usually 4-5 pieces for a full size filet. Soak in milk and hot sauce for at least 30 mins then toss in the breading and fry at 375.