Fish | Gluten Free Keto Low Carb Paleo

Catfish

Ictalurus punctatus (Channel Catfish, common edible species) Allergens: Fish
Catfish

Sourcing & Taxonomy

  • Family Ictaluridae (family)
  • Primary Cuisine Southern US, Cajun/Creole, Vietnamese
  • Seasonality Year-Round (farmed)
  • Source Freshwater fish

The Forktionary Angle

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Definition

A freshwater bottom-dwelling fish with a distinctive whiskered mouth, prized for its mild, somewhat sweet, and flaky white flesh.

Sensory Profile

TasteMild, Sweet, Slightly earthy
TextureFlaky, Moist, Firm
AromaMildly fishy, Fresh
AcidityLow

Technical Metrics

Nutrition Facts

Per 4 oz (113g)
Calories105 kcal
Total Fat3.6 g
Saturated Fat1 g
Trans Fat0 g
Cholesterol50 mg
Protein17.8 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron0.4 mg
Potassium300 mg

Chef’s Secret

For crispy fried catfish, dredge in a cornmeal-based seasoned flour mixture and fry quickly in oil heated to 350-375°F (175-190°C).

Substitutions

Best Match

Tilapia

1:1

Very similar mild flavor and flaky texture, widely available, good for frying/baking.

Cod

1:1

White, flaky, mild fish, slightly firmer than catfish, good for various preparations.

Swai (Pangasius)

1:1

Similar texture and very mild flavor, often used interchangeably, but sometimes viewed as lower quality.

Basa

1:1

Another mild, white, flaky fish from the same family as Swai, good for frying.

Buying Guide

Choose fresh fillets with a clean, ocean-like smell and moist, translucent flesh. Avoid strong fishy odors.

Flavor Pairings

Cornmeal crust hushpuppies collard greens grits remoulade sauce lemon hot sauce.