Catfish fillet

No. Basa is a name for one type of Southeast Asian catfish, while catfish can refer to several species, including striped and European catfish; the species name tells you which one you’re buying.

Put them in a lightly oiled baking dish and cook at 200°C (180°C fan) for about 12–15 minutes, depending on thickness. They’re ready when the flesh is opaque and flakes easily.

Pat the fillets dry, then fry in a lightly oiled pan over a medium heat for about 3–4 minutes on each side. Turn them just once, when the underside is golden and releases easily from the pan.

Their mild flavour works in a British-style fish pie, a fish curry or a simple meal with chips and peas. For fish pie, cut the fillets into chunks and bake them in the sauce until opaque and flaky.

Yes, a fillet can still contain small pin bones. Run your fingers along the centre of the flesh before cooking and pull out any bones you find with clean tweezers.

Keep them covered in the fridge at 5°C or below and follow the use-by date. If you won’t cook them in time, freeze them; thaw in the fridge rather than at room temperature.

Catfish fillet has 23 g of protein per 100 g, compared with 21.8 g in cod fillet.