Thin catfish vs thick catfish

I like thin cut, but it cant be too thin or all you taste is batter.

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I like thin cut, but it cant be too thin or all you taste is batter.

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Same for me. I don’t want a fat slab of shite catfish, but I def don’t want the shite that Middenforfs has been serving for the past five years that is just batter.
Sphars is the perfect fried catfish:

Assuming fried?

Smaller pieces should go into ice water bath up until you are ready to batter and fry. Pat dry, into batter, into hot oil. That way the batter has long enough to cook to a nice crunch without the meat getting too dried out, because the meat itself is 32 degrees going in, instead of going in at 60+degrees. It buys you another minute of cooking time for the batter to fry right without turning the fish into jerky. That's my experience.

I prefer thin sliced and when I catch cats, they are usually much bigger than the fish you get from farm raised places. I'm talking 15 lbs. and up catfish.

I will filet them and then remove the skin and any bloodline or yellow fat on the filet. Once that is done I will cut them starting at the tail cutting across the filet in slightly diagonal slices not much more than 1/4 in. thick.

When I fry them, it goes in a dredge I make and then seasoned corn meal/corn flour mix. Cook in 350 degree oil, don't crowd the pan and when done, put on a cooling rack to drain.

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Sphars is the perfect fried catfish

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This along with Don’s Seafood and Cajun Way in Crowley.

I like both. Usually I slice filets on a diagonal to make smaller pieces.

The angle gives you a flappy thin side and a thicker side. Best of both worlds.

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1/4”

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Middendorfs considers that thick.

I prefer the thick cut catfish as opposed to thin.

Frying some catfish for dinner this evening. These were fillets that I cut on an angle about 1/4" thick. Four fillets makes a lot of slices! Doing fries and cole slaw with it.

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whole fillet fried is my preferred

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This is how to do it