How to Catfish

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!