How to Catfish
Sous vide catfish delivers perfectly moist, flaky fillets by cooking at precise low temperatures, then finishing with a quick sear for texture without overcooking.
Sous vide catfish delivers perfectly moist, flaky fillets by cooking at precise low temperatures, then finishing with a quick sear for texture without overcooking.
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Lightly season the catfish on both sides with salt and pepper, place in a sealable freezer bag (remove air from the bag using the water displacement method).
Add 2 tbsp of olive oil or some butter and seal the bag. If you're cooking more than one fillet try and keep them in a single layer in the bag. You can use two separate bags if necessary.
If you're using an immersion circulator, pre-heat your water bath to the desired temperature.
If you are using Suvie, place the bag in the protein pan and cover with water. Cook using the following settings: Bottom Zone: Sous Vide at 120-130°F for 30 minutes (based on desired doneness). Top Zone: Sous Vide at 120-130°F for 30 minutes (based on desired doneness).
Once the cook is finished, remove the fish from the water bath or pan.
Remove the fish from the bag and gently pat dry with a paper towel.
Heat 1 tbsp vegetable oil or butter in a skillet over high heat until the pan is very hot. Once the oil begins to smoke place the catfish fillets in the pan.
Press the fish down to make sure that all the surface is in contact with the pan and sear for about 1 minute without flipping.
Flip and sear the other side of the fish. Remove from pan once lightly browned.
Serve immediately and enjoy!
Refrigerate cooked catfish in an airtight container up to 3 days; reheat gently in a low oven or skip reheating and enjoy chilled.
sous vide immersion circulator · vacuum sealer or resealable bags
Catfish is best cooked sous vide at 130-140°F (54-60°C) for 20-30 minutes, depending on fillet thickness, ensuring moist, tender results.
After sous vide cooking, pat fillets dry and sear them in hot oil or butter in a skillet for 1-2 minutes per side to create a golden crust.
Yes, cook fillets sous vide, chill in an ice bath, then refrigerate up to 3 days before reheating gently or finishing with a quick sear.
Sous vide eliminates the risk of overcooking by holding the fillet at a precise temperature, preventing dry, flaky texture before the sear.
Use fillets 3/4 to 1 inch thick for even cooking; thinner fillets cook in 15-20 minutes, thicker ones in 25-30 minutes.
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