All these fish – all white-flesh – offer a fresh, clean taste as well as a tender texture after frying. (Well, catfish does have its unique slightly less-than-clean flavor profile.) There are other great options of course: trout, perch, tilapia, halibut, whitefish. It all comes down to personal preference, but here’s a good general rule: fish with stronger tones such as trout, salmon, or steelhead, you may want to coat in a stronger batter to balance out flavor – this could mean a darker beer in your beer batter, or an extensive blend of spices in a flour dredge. Years ago I ate fried catfish from a Wichita pub that used crushed cereal – cornflakes, I believe – in their flour mix. It was very tasty.