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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Guidry's IQF Catfish Fillet's 7-9 oz 15 lbs is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Guidry’s US. Farm-Raised catfish fillets come from premium catfish stock that have been tested and retested before being chosen to process. This ensures only the best tasting and highest quality catfish get the Guidry label. Our catfish fillets can be purchased in a variety of sizes and can be prepared in a number of delicious ways.
Unit Size: 15 lbs. (Approximate Pieces 30)
Farm-Raised catfish fillets come from premium catfish stock that have been tested and retested before being chosen to process.
Our frozen products are Individually Quick Frozen (IQF) in a matter of minutes to preserve their freshness and ensure our customers receive superior-quality. Guidry's prides itself on providing a great tasting catfish, that does not taste muddy. We provide clean, great tasting catfish.
Do you like your catfish fillets fried or do you like your catfish fillets baked?
There are many recipes with catfish fillets, but no matter which recipe for catfish fillets that you decide to use. Guidry's catfish fillets should be the main ingredient.
We have catfish fillets on sale, and we ship nationwide.
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how to cook a catfish fillet
What do you soak catfish in before cooking?
Wild-caught catfish is typically soaked in buttermilk for at least an hour to get rid of the muddy flavor.
How healthy is catfish?
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Catfish is low in calories and packed with lean protein, healthy fats, vitamins, and minerals. It's particularly rich in heart-healthy omega-3 fats and vitamin B12. It can be a healthy addition to any meal, though deep frying adds far more calories and fat than dry heat cooking methods like baking or broiling.
Do you rinse catfish after soaking in milk?
Be sure to soak the fillets in buttermilk (or whole milk) first, because it really improves the flavor of the fish. Freshwater fish sometimes have a “muddy” flavor, and the milk will neutralize or wash out that undesired after-taste.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.