We talked to the legendary Wolfgang Puck to learn some professional tips for preparing and cooking catfish so you can always get the best results.

Catfish is sold live, fresh, frozen, whole, or in skinned and boneless fillets. It’s available year round. Catfish is a farmed fish that’s easy and inexpensive to produce. Whole catfish ...

Add the chopped tomatoes, the cooked vegetables and the okra. Stir to combine and then turn off the heat. Heat the remaining oil in a frying pan and gently lay the catfish in, laying the grated ...

The Mekong giant catfish is the official freshwater heavyweight champion of the world. According to the Guinness Book of Records, a nine-foot-long individual caught in northern Thailand in 2005 ...

Dredge catfish in flour mixture. Dip in egg mixture, then into pecans. Heat 1/2 cup oil in a skillet. Sauté fish for 3 minutes in one side, turn, and cook 3 minutes on other side. Drain.

Catfish are typically freshwater fish ... As a versatile meat, Rowley said it can take on any cooking style — be it grilling, frying, blackening or pan-searing. “It’s almost as versatile ...