re: Cooking catfish fillets in a couple of days.

This could be a good thread.

I don't have any suggestions beyond dredging in a corn meal heavy breading. I've mixed in corn starch, corn flour and used blue bag and other mixes.

I just like a light crispy corn meal crust so I haven't explored other options... and I fry a lot of catfish.

The only change I've made in the last year (and it might apply to other types of batter like wet) is to dip the fish in ice water before breading.

Before I used some combination of buttermilk or milk dip then dry breading.

I was surprised that I preferred the texture and thickness of the ice dip more and that's what I do exclusively now... until I find something better.