I have fond memories of the first time my grandfather and I caught channel catfish on the Calumet River in Chicago. He taught me how to clean them, make a blackened seasoning, and panfry them in a hot cast-iron skillet—a skillet I still have today which holds a special memory of him.

Catfish, in my opinion, can be the most polarizing freshwater fish for consumption. Either people love it like I do, or they hate it. I cut my teeth on the Chicago, Calumet and Des Plaines rivers searching for catfish. My appetite for it is just as strong in my 60s as it was when I was eight.

For some reason, folks are intimidated when it comes to cooking catfish. Being a meaty fish, it is forgiving. Marinate it in milk, buttermilk, wine, and a variety of seasonings, or use flour, regular breadcrumbs or panko—you can have a ball when it comes to cooking catfish. For the purposes of this story, I’m talking about channel catfish.

It stands up well to a variety of flavors and sauces. I prefer catfish caught from waters with current rather than from lakes and ponds. Friends have taken me angling in farm ponds and I’ve consistently found the catfish from swampy water was not as firm as the critters I’ve confiscated in swift-moving rivers. When traversing the length of the Des Plaines River with my son and nephew, our diet consisted mostly of catfish with a few panfish sprinkled in.

The following are some quick and easy catfish recipes that even my son Taylor could whip up when he was a kid. Our time spent preparing blackened catfish tacos with fruit salsa still ranks as a great bonding experience.

Pan-fried Catfish with Pineapple/Jalapeño Salsa

4 catfish fillets

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

Salsa

1 small pineapple, diced

1/2 cup sliced onion

2 tablespoons minced jalapeño pepper

1 tablespoon olive oil

Salt and pepper to taste

Combine flour and dry seasonings in a bowl; sprinkle over fish and let sit for 10 minutes. While the fish sits, make the salsa—combine pineapple, onion, jalapeño, oil, salt and pepper. Set aside.

Drizzle oil in pan and fry fish for 3 or 4 minutes per side. Pour salsa over fish and serve with steamed broccoli.

Blackened Catfish with Fruity Salsa

6 catfish fillets

2 tablespoons paprika

2 1/2 teaspoons salt

2 teaspoons lemon pepper

1 teaspoon garlic powder

1 teaspoon red pepper flakes

1 teaspoon onion powder

2 tablespoons olive oil

Fruity Salsa

2 oranges, peeled and segmented

1 cup diced pineapple

1 cup diced cantaloupe

1 cup diced tomatoes

1/2 cup sliced nectarines

1 tablespoon apple cider vinegar

Mix all dry ingredients in a bowl and sprinkle over fish. Place oil in pan and cook fish over high heat for a couple minutes per side.

Combine fruit with vinegar to make a salsa; pour over the cooked fish.

Simple Skillet Grilled Catfish

4 channel catfish fillets

1/2 cup flour

1/2 cup cornmeal

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

3 tablespoons olive oil

Put all ingredients in small brown paper bag and shake. Drizzle oil in pan and cook fish 3 to 4 minutes per side over medium heat. Serve with sweet potato fries.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.