Catfish has little or no connective tissue, therefore it does not have to be cooked long for it to be tender. Catfish may be baked, broiled, steamed, poached, or prepared in a number of other creative ways. The key to cooking catfish is to preserve the delicate flavor of this fish. Catfish has a short cooking time and if cooked too long, it will dry out, shrink and lose its flavor. Catfish is done when it flakes easily with a fork.

Probably the most distinctive trait of catfish, with its absence of fishy odor or taste, is its versatility. It can be used in any recipe calling for a white flesh fish and is often used as a substitute for chicken.