Description
These come from a family pond operation east of Tyler that raises channel catfish on well water rather than river water, which is the whole reason they do not taste muddy. Fish are delivered whole and we skin and fillet them in the shop. We cut away the reddish fat strip down the middle of each fillet because that is where any off flavor sits.
Cornmeal and hot oil is the right answer and we will not pretend otherwise. Fry at 350F for four to five minutes a side depending on thickness, until the fillet floats and the crust stops bubbling hard. If you want it lighter, blacken it in a dry cast iron pan, about three minutes a side, and finish with butter off the heat.
Specification
- Source: pond-raised channel catfish, east Texas well water
- Prepared: skinned fillet, fat line trimmed
- Grade: 5 to 9 oz fillets
- Sold by: the pound
- Never previously frozen
Storage
Keep cold and cook within three days. Catfish freezes as well as any fish we carry, so portion it and vacuum seal if you are buying ahead.
Dale Pritchett (verified owner) –
I grew up on pond catfish and stopped buying it at stores because of the taste. This is the real thing. Trimming that fat line makes all the difference and they do it for you.
Renee A. (verified owner) –
Cheap, clean, and consistent. I buy two pounds every other week and it has never once been off.
Jonas Kirk (verified owner) –
Fish itself is good and the price is right. The fillets I got were on the small side, closer to five ounces, so I needed more of them than I planned for six people.