Make sure the filet knife you’re using is sharp. A dull knife won’t cut as easily and is more dangerous than a sharp knife.
Be careful of the sharp barb on the end of the dorsal fin. It could puncture your skin and depending on the species of catfish, it may contain a poison or toxin.
Don’t cut too deep or else you’ll puncture the fish’s internal organs.
To get a better grip or loosen more of the skin, twist the pliers.
Wear gloves when you hold down the catfish’s head since their whiskers could hurt your hand.
If you don’t feel comfortable twisting the head off the body, use a butcher’s knife to chop the head off behind the gills.
To remove the dorsal fin completely, cut around it with your filet knife about 1⁄2 inch (1. 3 cm) deep. Use your pliers to pull the fin out of the body.
Wear nitrile gloves if you don’t want to touch the fish. Put the fish organs in a separate garbage bag and throw it outside so your kitchen garbage doesn’t stink.
Only use cold water since hot water could start cooking the fish.
If you have smaller catfish around 14–16 inches (36–41 cm), consider cooking your catfish whole.
Don’t put your fingers where you plan to poke through the fish or else you will cut yourself.
Catfish filets can be fried, grilled, or baked. If you make catfish nuggets, make sure they are fully thawed and patted dry. You can apply the seasoning as a crust or batter. So, you can use a seasoned cornmeal crust or a liquid batter like a beer batter. Then drop the catfish into a fryer or hot oil. The oil should be at 350 degrees Fahrenheit. Cook them for about 10 to 15 minutes.
