This is farm raised channel catfish from the Mississippi delta. We drive 2 hours to get it fresh to cook at family events and such. When my father cooks it, it’s always perfect. When we cook it, it’s super easy to overcook. We’ve watched him more than a dozen times and can’t get it down and still screw it up half the time. It’s not a timing thing. It’s an eye test thing. Waiting for the bubbles to slow with that perfect color. It’s also hard to keep the temperature perfect when you’re cooking a big batch in a 25 gallon cast iron pot.