Catfish

Known as silure (France), pesce gatto (Italy), siluro (Spain).

The catfish is so-called because of the long barbels that hang around its mouth like drooping cat's whiskers. It is a hardy fish, with a sweet, mild flesh.

Catfish is almost always sold in fillets, and should always be skinned before cooking. They are suitable for deep-frying and serving with tartare sauce, or for shallow frying or baking. They also make a good basis for a fish soup, along with generous amounts of tomatoes, garlic, herbs and white wine.