We here in Upstate NY are eagerly awaiting the arrival of the bullheads, locally caught type of catfish, which are battered and deep-fried at a very few restaurants. The supply lasts about a month and they sell out within an hour, so I call and reserve dinners for takeout. Otherwise, I buy farm-raised catfish filets, coat them in seasoned panko crumbs, and cook in the air fryer. HEAVENLY. Usually serve with just some tartar sauce or a bottled remoulade sauce .