This study aims to evaluate the effect of different graded levels of local and imported yeast (Saccharomyces cerevisiae) on the growth performance of African catfish, Clarias gariepinus. 250 fingerlings of the African catfish were collected from Edku Lake (northern Egypt) to carry out an experimental study. After a two-week acclimation period, the fish were divided into 5 groups of 50 fish each. Then, each group of fish was randomly distributed into aerated rectangular fiber glass tanks (0.90 x 3.70 x 1.90 m). The tanks were filled with tap water in which oxygen saturation was 5.6 g/l at pH 7.9; water temperature range from 26 to 27°C; and, photoperiod was 12:12 Light: Dark. The results showed that the supplementation of local yeast, Saccharomyces cerevisiae, improved growth and feed utilization. Significant results were recorded for treatment group 2 (G2) that fed on commercial pellets diet with 2% local Baker Yeast compared to the control group. It was shown that the yeast supplementation significantly affected the whole-fish body composition (Feed intake-dry matter, protein intake and energy intake). All treatments exhibited higher values compared to the control group. It was suggested that the positive effect of live yeast in African catfish diets under the present study conditions may be due the release of growth factors at the selected yeast concentration. In this study treatment of G2 that fed on commercial pellets diet with 2% local Baker Yeast showed the lowest values for dray matter, ether extract and ash content, while it showed highest value for crude protein compared to the control group. Hematological analysis of all the treatment groups showed satisfactory values compared to the control groups. From the economic point of view similar to the imported yeast, the use of cheap local baker’s yeast for African catfish also increases their growth and production under farming conditions.