Catfish
This primarily freshwater fish gets its name from its resemblance to a cat, with its long, whiskerlike feelers.
Season
available year-round
How to prepare
Catfish have a tough inedible skin which must be removed before cooking. bake, broil, fry, saute
Matches well with
bacon, capers, ginger, ketchup, mustard, olive oil, olives, pecans, peppers
Substitutions
haddock, pollack, flounder