Cassava (Manihot esculenta) is available everywhere around the globe and the leaves are left wasted after harvest. Despite its high nutrient profile, incorporation in fish diet is hindered by its high cyanogen content. Processing could help remove the cyanogen and enhance its utilization by fish. Two hundred (200) fingerlings of Catfish (Clarias gariepinus) with average weight of 6.52±0.02g were obtained from a fish hatchery in Kano. The fish were acclimatized for seven (7) days in the plastic bowls during which the fish were fed same diet with Coppens. A 56 days feeding trial experiment was conducted on Clarias gariepinus fingerlings fed cassava peels, processed at different cooking period. The period variation were uncooked Cassava peel meal (DT1); cooked at 10 minutes (DT2); cooked at 20 minutes (DT3); cooked at 30 minutes (DT4) cooked at 40 minutes (DT5). The five (5) different diets of Cassava peel were used to formulate Iso-nitrogenous of 35% crude protein. Growth parameter monitored showed that the best growth and feed conversion efficiency were obtained with DT5-Cassava peel cooked for 40 minutes. D5 had the highest mean weight gain (MWG) of 6.19g, Specific Growth Rate (SGR) of 1.26, Protein Efficiency Ratio (PER) of 29.94 and conversely the lowest Feed Conversion Ratio (FCR) of 0.10. Similarly, there were statistical difference (P < 0.05) for MWG, SGR, PER and FCR. Based on these results, DT5-Cassava cooked for 40 minutes is recommended for Clarias gariepinus fingerlings diet to fish farmers.