Originally Posted by jusnikki
They still had the bone in. They were pretty much the same size. I kinda gave them about 8 to 10 minutes on each side. I wish i had took pics.
I have over cooked fish before and it was just dry and kind of crumbled. This just had me curious. I didn't realise fish could be so tough lol. I mainly broil talapia for my husband and daughter and its perfect. Like I've said I have fried pan trout before no problem. This fish must have been working out!
Unless they were very large, 8-10 minutes per side seems like a lot. I've never cooked catfish bone-in, only fillets, and typically about 3 minutes each side in a fairly hot pan. I find that I have the best luck with frying fish I cut it into smaller pieces and serve it more like fish fingers. Just seems easier to control the cooking process.
I had a similar problem with a couple of grouper fillets that I bought frozen when I still lived in Colorado. They turned to rubber, like trying to chew overcooked conch. I don't think that I overcooked them - not sure what happened. Yet I've made grouper numerous times since then and it's always been wonderful. I've never had catfish get tough, but I've never battered it - usually have it blackened, or at least my version of it, and I try to get fillets of even thickness, or cut them smaller and cook them in batches of pieces which are close to the same size.