Catfish Fillets

A Versatile, Mild-Flavored, Firm-Textured Fish

A slightly sweet flavor gives depth to the unique moist texture of this reliable, Southern-raised favorite. Sea Best Catfish has a firm texture that’s mild, moist and flaky, lending itself to a variety of recipe pairings and almost any cooking technique.

  • Farm Raised
  • Individually Quick Frozen
  • Good Source of Protein
  • Individually Vacuum Packed

Cooking Instructions

Pan Fry • Broil • Bake

To Thaw: Remove fillets from vacuum wrap. Place fillets in bowl of cool water until completely thawed or place in refrigerator for 24 hours until thawed.

Simple Preparation Instructions: For best taste and texture, pan fry the catfish fillets.

Pan Fry:

  1. Fry a single layer of fillets in a skillet with hot oil at 350°F until fish flakes easily.
  2. Transfer to plate lined with paper towels to drain, and serve immediately.


  1. Broil 3 inches from heat for approximately 5 to 6 minutes per side until fish flakes easily.


  1. Preheat oven to 425°F. Place fillet (skin-side down) in lightly oiled shallow baking dish.
  2. Season with salt, pepper and butter or margarine.
  3. Bake 6 to 10 minutes per inch of thickness of fillet until it is opaque throughout.

CAUTION: Contents will be hot. Heating times are approximate. They will vary due to the make, model and temperature calibration of your stove or fryer.

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Fun Fish Facts

Cod belongs to the same species family as Haddock and Pollock.