John Thompson ,

Catfish is a cheap and cheerful dish that can trace its roots back to Southern cajun cuisine. Although this can be a healthy meal to add to your weekly intake, many people find the natural taste of a catfish filet to be unappetizing. 

This is understandable because catfish live at the bottom of freshwater rivers and lakes, which often gives them a muddy flavor and aftertaste. What’s more, catfish fillets have been known to taste faintly of their own lunch, which, when combined with the already fishy taste and flavor, can make the fillets an off-putting meal. 

Of course, it doesn’t have to be this way.

If you choose your fish wisely and prepare it properly, you can get rid of the unappetizing muddy taste and make your crispy catfish fillets delicious to eat. 

This is what you need to know to make the catfish you buy taste good, whether you serve it pan-fried or deep fry your fish fillets:

Make sure you choose the right cut of catfish

The Primary way to make catfish taste good is to choose the right example of the breed. When it comes to freshwater catfish, white and firm examples are the ones to opt for. Avoid a fishy smell when choosing your cold water catfish.  

You should also make sure the best catfish is as fresh as possible. This is obvious because the longer it has been sitting around, the worse it is going to taste. Be sure to choose an angler who provides as fresh as possible white fish.

How to cook catfish properly

The Secondary way to make it taste better is to ensure that you cook it properly, add the right seasoning, and eat it alongside complementary foods, including additions like coleslaw and lemon juice.  

Fried catfish is a great dish to cook. After all, it is a staple of soul cajun food, which must tell you something about how well this recipe improves the taste of the fish.

To make this, heat oil in a cast-iron skillet (although you can also fry catfish in an air fryer or deep fryer) and bring your oven up to temperature (200 degrees Fahrenheit), laying a baking sheet inside as you do so. 

At this point, you need to create a dish full of buttermilk, which you should proceed to lay the fish in. While it is soaking, create a mixture of cornmeal, flour, and spices (usually a teaspoon each of cayenne pepper, black pepper, paprika, and garlic powder) in a bowl. 

Lift the fish out of the milk, smother it with the flour mixture, then lay it in the skillet full of hot oil. 

Given the high heat, the fish will fry quickly with the skillet lid closed (usually taking around three to four minutes on each side) to provide a golden brown crust.

Once the catfish is fried, you are ready to serve it with a much-improved flavor. Be sure to have paper towels handy for any oil or seasoning you spill!

Indeed, to add an extra zing to the catfish recipe, you could drizzle lemon juice and accompany with tartar sauce or even hot sauce .   

Another staple catfish dish is catfish creole, which can be prepared using a Dutch oven. This makes a good alternative to fried catfish, especially if you are looking for a lighter meal.

Try fried catfish with delicious hush puppy or collard greens as sides

Of course, as with any great meal, you can always make the fried catfish far better by combining it with some delicious sides, which both complement the existing flavor and give the dish more depth.

For example, you could easily prepare hush puppies alongside the catfish, given that they will both be fried and battered. If you are thinking of incorporating hot sauce, this is a good side to dip in it.

Alternatively, you could prepare collard greens, a southern staple, that pair incredibly well with a fried fish dish.