Buy the wild catfish if you can find it, if not, inspect your fillets carefully; the flesh should be white and odor-free (be sure to smell it). (Editors note: A reader commented (see below) that partially freezing the fillets make them easier to cut evenly.) The cooking time will be very short with the thin-cut fillets; judge the timing by the golden brown color of perfectly fried fish, and be careful not to overcook. I like to fry the fish when my guests are seated at the table, and I serve the fish family-style in batches as it comes out of the fryer. The downfall of fried fish is to let it sit around too long on paper towels and get cold and soggy.