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Step 5Remove skin
Small young farm-raised catfish like you see here have relatively thin, delicate skin. A bigger, older catfish has much thicker skin which can stand up to much more abuse in the skinning. These can be skinned using a pair of pliers; there are some nice instructions on the web for how to do this already. If your catfish is up to it, this method is MUCH faster.
My catfish's skin would not stand up to this sort of abuse, so I used the tried-and-true slow method of skin removal: fingers (or tweezers or pliers if you prefer) and a sharp knife. Just work your way from the head back and the top down. Keep your knife as close to the skin as possible; the sharper your knife the easier this will be. (Thanks, Tim!)
Hint: instead of trying to cut the skin off the catfish, think of it as cutting the fish off of its ski; you want to leave as much flesh as possible on the body of the fish.
My catfish's skin would not stand up to this sort of abuse, so I used the tried-and-true slow method of skin removal: fingers (or tweezers or pliers if you prefer) and a sharp knife. Just work your way from the head back and the top down. Keep your knife as close to the skin as possible; the sharper your knife the easier this will be. (Thanks, Tim!)
Hint: instead of trying to cut the skin off the catfish, think of it as cutting the fish off of its ski; you want to leave as much flesh as possible on the body of the fish.
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