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Step 1
Find a clean plastic cutting board and place it head side up. Avoid using wood cutting boards since they can absorb the raw meat and grow bacteria. Alternatively, you can nail its head to a tree.
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Step 2
Make two small cuts in the skin just below the head. Look for the two muscles that are from the head to where the first barb is located. You're looking for the location in which the muscles connect to the head to make the cuts
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Step 3
Peel the skin from head to tail with the pliers. If this is done correctly, then the skin will come off in a few pieces. Run the knife down one side of the spine. This is the start of one fillet.
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Step 4
Pull the meat away from the fish very gently. Simultaneously run the knife down the cut as you are pulling. Do not cut the ribcage or other bones.
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Step 5
Cut across it just above the tail, which will separate it from the body partially. Continue to run the knife down the other side while cutting around the bones. Find the belly area and gently pull it away while continuously running the knife down your cut. The meat will eventually pull away completely.
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Step 6
Continue the same process on the other side of the catfish. You will then have two fillets.
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Step 7
Wash both catfish fillets completely to remove the blood. Pat dry and refrigerate for up to 2 days. Or you can freeze or cook the fish immediately.
