Sous Vide Catfish -

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Sous Vide Catfish

If you're looking for the best way to cook catfish try Sous Vide Catfish! This method cooks fish delicately in a temperature-controlled water bath to ensure a perfectly cooked piece of catfish that's ready for finishing or eating as-is!

Prep Time10

Cook Time30

Course: Main Course

Cuisine: American, asian, Hawaiian

Keyword: how to sous vide catfish, sous vide catfish, sous vide frozen catfish

Servings:

Calories: 108kcal

Author: Valerie Skinner

Equipment

Immersion Circulator
Sous Vide Container or large pot
Sous Vide Weights or heavy kitchen utensil
Vaccuum Sealer
Vacuum Sealer & Bags or freezer safe bags for Water Displacement Method

Ingredients

1 pound Catfish filets
½ tsp Salt
¼ tsp Black Pepper

Instructions

Choose your desired temperature using the table below and fill your pot or sous vide container with water. Add the immersion circulator and set the correct temperature.
Pat the catfish dry completely, then add desired dried seasonings and/or butter. Place the fish in a vacuum-sealed bag in a single layer or use the water displacement method to remove the air.
Once the water has come up to temperature, submerge the catfish into the water bath and use weights or clips to keep it down. Cook for 30-45 minutes depending on the size or if it's frozen.
Once it's finished cooking, remove it from the water bath with tongs and carefully open it. Pat dry with paper towels, then use any of the finishing methods below. Adjust seasonings and enjoy!

Notes

⏲️Best Time and Temperature To Cook Catfish

What temperature do you sous vide catfish and for how long? Generally, you can expect your catfish to be cooked in about 30-45 minutes at a temperature ranging from 120F - 130F for the best flavor and texture.

Rare: 120F for 30 minutes - This will produce slightly translucent fish in the center and have a more raw taste.
Medium: 125F for 30 minutes - This is the perfect temperature to cook your fish if you're looking for something with a slightly firm medium texture while still being moist and tender. This is the temperature you want to aim for if you plan to finish or bash the top.
Well Done: 130F for 30 minutes - This will give you fish cooked all the way through and has a slightly firmer flaky texture but is still moist and delicious. Use this temperature if you are planning to eat the fish without finishing to avoid overcooking.

Nutrition