"Catfish tends to dwell in love-it or hate-it territory. Detractors commonly point to a muddy taste, a result of the ancient bottom-feeding habits of these whiskered water wonders - but "ancient" is the key word here. Modern, commercially available catfish are grain-fed at the surface of freshwater aquaculture ponds, resulting in a much milder taste. This opens catfish to a wider seafood fan-base."
"Fried catfish, which hits the skillet in a cloak of cornmeal-based batter, sometimes lacks pizazz. But in Alton Brown's fried catfish recipe, that's expertly addressed by adding two specific spices to the mix. Each brings an extra kick with its earthy flavor, the first being the well-known seafood flavor-king: Old Bay seasoning. The second catfish perker-upper is hot smoked paprika - which packs considerably more heat than Old Bay and standard sweet paprika."
Modern commercially raised catfish are grain-fed near the surface of freshwater ponds, producing a milder flavor than ancestral bottom-feeding fish. Cornmeal-battered fried catfish can lack excitement, and a seasoning combination of Old Bay and hot smoked paprika adds earthy complexity and heat. Smoked paprika derives from red peppers slow-dried over wood smoke, traditionally oak, while many supermarket versions use sweet peppers rather than hot ones. For a fiery smoked option, seek a product labeled "smoked hot" or similar for the stronger heat and smoky profile in fried catfish seasoning.
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