Since the catfish is a unique seafood, Chef JR Royol gives out some pointers for preparing the animal to get the most out of it!
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00:57 - Whenever you're filleting any protein,
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02:47 We're actually substituting buttermilk.
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03:27 Milk, fresh milk, and acid.
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03:33 That's perfectly normal.
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03:58 We'll just cut this into serving size or serving portions.
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04:12 Then.
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04:26 So here I have a plate.
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04:52 And garlic powder.
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04:58 Salt and pepper.
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