Make a small incision along the belly of the catfish. Pull out the innards with your fingers, then rinse the inside thoroughly.

Place the catfish on a cutting board and use a sharp knife to slice it into evenly sized segments for uniform cooking.

Coat each piece with cornstarch and salt, covering all sides well (use about 3 tablespoons of cornstarch and 1/2 tablespoon of salt). This is necessary to remove the slimy layer of the fish.

Place the fish pieces in a bowl of water. Rub each piece gently, then rinse under running water to remove the cornstarch coating.

Season the catfish pieces with fish sauce and white pepper, adding garlic only if you’re pan-frying. Let the catfish rest for 5 minutes. If you’re deep-frying, save the garlic for later.

Place your pan over medium heat and add enough oil to cover the bottom. Sprinkle in a pinch of salt to reduce splashing during cooking.

Add the catfish pieces to the pan and cook each side for 30 seconds. Then lower the heat to maintain a gentle fry, cooking until the catfish for about 10 minutes, or until it’s fully cooked through.

Once fried, transfer the catfish pieces to a colander to let any excess oil drain off. Serve hot and enjoy.

Fill a pan with enough oil for deep-frying and heat over medium. Add a pinch of salt to reduce splashing while cooking.

Carefully slide in the catfish pieces and deep-fry until they’re cooked through and golden-brown. Then transfer the fried catfish to a sieve or colander to drain any excess oil.

In the same pan, add finely chopped garlic and fry until golden.

Toss the crispy catfish with the fried garlic bits, mixing well. Serve immediately and enjoy!