Fish & seafood · White fish

Catfish

Firm, mildly sweet freshwater fish, often farmed; fried in cornmeal or used in curries and stews.

Also called: catfish fillet, nga gyi, pla duk, ikan keli, hito

A kind of fish

What it is

Catfish are whiskered freshwater fish found in rivers and farms across Asia, Africa and the Americas. Fillets are white, moist and firmer than most sea white fish, with a mild, slightly sweet flavour; wild fish can taste muddy. Smoked catfish is important in West African cooking.

How it’s used

Cornmeal-crusted fried catfish
Burmese mohinga (fish noodle soup)
Thai fried crispy catfish salad
Pepper soup and stews in West Africa
Malaysian and Indonesian curries

Characteristics

Taste: Mild and sweet; wild fish can be earthy.
Texture: Firm and moist.
When cooked: Holds together well in stews and frying. Soaking in milk or salted water is a traditional way to tone down earthiness.
Sold as: fresh, frozen, smoked
Cooking uses: Commonly cooked, Suitable for frying, Suitable for boiling
Common in: Southern US, Burmese, Thai, Nigerian, Malaysian, Indonesian, Vietnamese, Bengali

Storage

Refrigerated. Keep cold and cook within a day or two, or freeze.

Diet, allergens and safety

Contains Fish.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains fish, a common allergen.
Keep fish very cold (on ice or in the coldest part of the fridge) and cook within a day or two of buying; a strong ammonia or sour smell means it has spoiled. Cook to 63 °C (145 °F), when the flesh turns opaque and flakes.