Catfish Fillets Delivery or Pickup

Catfish is a very mild fish with moist, dense meat. The meat is firmer and has less flake than most other whitefish varieties, making it ideal for a wide variety of cooking methods. Fresh catfish meat has a white to off-white color that turns opaque when cooked. Because the flesh is dense and firm, it often has less flake than other whitefish.

The most common commercially sold catfish fillets are Channel Cats, and most of these are grown in Mississippi, Arkansas, and Louisiana. The fish grown on catfish farms can weigh over 50 pounds and are usually sold as fillets in the store. These fish have no scales, making them easier to prepare than some other fish, but it also means that they are not kosher. A good kosher substitute for catfish is carp.

Catfish has a mild but distinct taste and is very popular in Mexican cuisines. It is also very common in the southern part of the U.S., where you'll find it on the menu at restaurants and in many home kitchens. Catfish are bony fish, but they have orderly bones, which makes them easy to fillet. By the time you purchase the fillets at the store, the bones should all be removed.

Find catfish fillets using the Instacart app and add them to your cart. An Instacart shopper can deliver the fish and the rest of your groceries in as little as 2 hours!

Catfish is very versatile, and because it has such a mild flavor, it is delicious with a complex sauce or a strong seasoning, or you can serve it on its own. Catfish can sometimes have a fishy taste, but this is easily remedied. If you want to reduce this fishy flavor, you can do it in a few different ways.

Since catfish has a firm flesh, it is good for soups and stews because it won't flake apart. If using in soup, cut the catfish fillets into chunks and add in the last 10 minutes of cooking. Stir the soup well when you first add it and then leave it alone, so the catfish doesn't break up after cooking.

Catfish fillets are perfect for frying. A classic Louisiana fried catfish has a coating made from yellow cornmeal, flour, onion and garlic powder, and creole seasoning. After dredging the catfish fillets in the coating mixture, fry for about three to five minutes per side or a total of five minutes if deep frying.

If you want to stay away from frying, catfish fillets are also delicious baked. Coat with a mixture of cornmeal and Cajun seasoning along with some kosher salt and fresh ground pepper. Place on a prepared baking dish and drizzle with olive oil—Bake in a 425-degree oven for about 15 minutes or until golden brown and opaque. Serve with lemon.

The firm catfish fillets are also good for grilling and will stay intact when cooked on the grates. They need just a small amount of seasonings, such as cajun or a sprinkle of Worcestershire sauce and some ground black pepper. Place your fillets on a preheated grill and cook for four to five minutes per side. Make sure to coat the grates with some oil so the fish doesn't stick, and don't put the fillets on until the grill is good and hot.

You also want to make sure to cook catfish fillets until just done. If you overcook them, they will quickly become chewy and dry.