18 Delicious Catfish Recipes Pan Fried Crispy

Dive into the crispy, golden world of catfish with our roundup of 18 Delicious Catfish Recipes Pan Fried Crispy! Whether you’re craving a quick weeknight dinner or a comforting meal that reminds you of home, these recipes are sure to satisfy. Perfectly seasoned and fried to perfection, each dish promises a bite that’s as delightful as it is easy to make. Let’s get cooking!

Southern Style Pan Fried Catfish

Nothing says Southern comfort like a crispy, golden piece of pan-fried catfish. This recipe brings the heat and the crunch right to your kitchen.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup buttermilk
• 1/4 cup vegetable oil

Instructions

1. In a shallow dish, whisk together cornmeal, flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
2. Pour buttermilk into another shallow dish. Dip each catfish fillet into the buttermilk, then dredge in the cornmeal mixture, pressing lightly to adhere.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add catfish fillets in a single layer, cooking in batches if necessary.
4. Fry for 4-5 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork.
5. Transfer to a paper towel-lined plate to drain any excess oil.

The magic of this catfish lies in its perfectly spiced, crackly crust that gives way to tender, flaky fish inside. It’s a texture lover’s dream.

Tip: For an extra crispy finish, let the coated fillets sit for 5 minutes before frying to help the coating set.

Cajun Spiced Pan Fried Catfish

Get ready to spice up your dinner routine with this Cajun Spiced Pan Fried Catfish, a dish that’s bursting with flavor and ready in under 30 minutes.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1/2 cup all-purpose flour
• 2 tablespoons Cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 lemon, cut into wedges (for serving)

Instructions

1. In a shallow dish, mix together the 1/2 cup all-purpose flour, 2 tablespoons Cajun seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Dredge each catfish fillet in the flour mixture, shaking off any excess.
3. Heat the 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add the catfish fillets to the skillet and cook for 4-5 minutes per side, or until golden brown and crispy.
5. Transfer the fillets to a paper towel-lined plate to drain any excess oil.
6. Serve immediately with lemon wedges on the side for squeezing over the top.

The crispy exterior and juicy interior of this catfish, paired with the bold Cajun spices, make it a standout dish that’s sure to impress.

Tip: For an extra kick, add a pinch of cayenne pepper to the flour mixture.

Buttermilk Pan Fried Catfish

There’s nothing quite like the crispy, golden perfection of buttermilk pan-fried catfish, a Southern classic that’s sure to bring comfort to any table.

Ingredients

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup vegetable oil

Instructions

1. Place the catfish fillets in a shallow dish and pour the buttermilk over them, ensuring they’re fully coated. Let them soak for at least 30 minutes in the refrigerator.
2. In a separate shallow dish, mix together the flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
4. Remove the catfish from the buttermilk, allowing excess to drip off, then dredge each fillet in the flour mixture, pressing lightly to adhere.
5. Fry the catfish in the hot oil for about 4 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork.
6. Transfer to a paper towel-lined plate to drain any excess oil.

The magic of this recipe lies in the buttermilk soak, which tenderizes the fish while the flour mixture delivers that irresistible crunch. Serve it up with a side of coleslaw for the ultimate comfort meal.

Tip: For an extra crispy coating, let the dredged catfish sit for a few minutes before frying to allow the flour to set.

Cornmeal Crusted Pan Fried Catfish

There’s something irresistibly comforting about catfish with a crispy cornmeal crust, and this recipe delivers just that with a golden, crunchy exterior and tender, flaky fish inside.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1 cup fine cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 egg
• 1/4 cup milk
• 1/4 cup vegetable oil, for frying

Instructions

1. In a shallow dish, whisk together 1 cup cornmeal, 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper.
2. In another shallow dish, beat 1 egg with 1/4 cup milk.
3. Dip each catfish fillet into the egg mixture, then dredge in the cornmeal mixture, pressing gently to adhere.
4. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Once hot, add the catfish fillets and cook for 3-4 minutes per side, until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain any excess oil.

The magic of this dish lies in the cornmeal’s crunch, which contrasts beautifully with the catfish’s natural sweetness, making it a standout for any weeknight dinner.

Tip: For an extra crispy crust, let the coated fillets sit for 5 minutes before frying to allow the coating to set.

Garlic Herb Pan Fried Catfish

There’s something irresistibly comforting about pan-fried catfish, especially when it’s seasoned with garlic and herbs for that extra punch of flavor.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

Instructions

1. In a shallow dish, mix together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme, and 1 teaspoon dried oregano.
2. Dredge each catfish fillet in the flour mixture, shaking off any excess.
3. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until the butter is melted and the oil is hot.
4. Add the catfish fillets to the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy.
5. Add 2 cloves minced garlic to the skillet during the last minute of cooking, stirring around the fillets to infuse the oil with garlic flavor.
6. Sprinkle with 1 tablespoon fresh parsley before serving.

The crispy exterior paired with the aromatic garlic and herb seasoning makes this catfish a standout dish that’s both simple and sophisticated.

Tip: For an extra crispy crust, let the dredged fillets sit for a few minutes before frying to allow the coating to adhere better.

Spicy Pan Fried Catfish with Mango Salsa

Spice up your dinner routine with this Spicy Pan Fried Catfish topped with a refreshing Mango Salsa, a perfect blend of heat and sweetness.

Ingredients

• 2 catfish fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp sugar

Instructions

1. In a small bowl, mix together the smoked paprika, cayenne pepper, garlic powder, and salt. Rub this spice mixture evenly over both sides of the catfish fillets.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the catfish fillets and cook for 4-5 minutes on each side, until the fish is golden brown and flakes easily with a fork.
3. While the catfish cooks, prepare the mango salsa by combining the diced mango, red onion, jalapeño, cilantro, lime juice, and sugar in a medium bowl. Stir well to combine.
4. Serve the spicy pan-fried catfish hot, topped with the mango salsa.

The contrast between the spicy catfish and the sweet, tangy mango salsa creates a flavor explosion that’s sure to impress. It’s a quick yet sophisticated dish that brings a taste of the tropics to your table.

Tip: For an extra kick, leave the seeds in the jalapeño when making the salsa.

Pan Fried Catfish with Lemon Butter Sauce

There’s something irresistibly comforting about pan-fried catfish, especially when it’s drizzled with a tangy lemon butter sauce. This recipe is a weeknight hero, ready in under 30 minutes!

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the catfish fillets dry with paper towels. In a shallow dish, mix together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Dredge each fillet in the flour mixture, shaking off any excess.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate and keep warm.
3. In the same skillet, melt 3 tablespoons unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in 1/4 cup chicken broth and 2 tablespoons lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until slightly reduced.
4. Return the catfish fillets to the skillet, spooning the sauce over them. Sprinkle with 2 tablespoons chopped fresh parsley and serve immediately.

The crispy crust of the catfish paired with the bright, buttery sauce creates a harmony of textures and flavors that’s hard to beat. It’s a simple dish that feels a little bit fancy.

Tip: For an extra crispy crust, let the dredged catfish sit on a wire rack for 5 minutes before frying.

Blackened Pan Fried Catfish

Get ready to spice up your dinner routine with this Blackened Pan Fried Catfish, a dish that’s bursting with flavor and ready in under 30 minutes.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 lemon, cut into wedges (for serving)

Instructions

1. In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Pat the catfish fillets dry with paper towels, then generously coat both sides with the spice mixture.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the catfish fillets and cook for 3-4 minutes per side, until the spices are blackened and the fish flakes easily with a fork.
4. Serve immediately with lemon wedges on the side for squeezing over the top.

The magic of this recipe lies in the bold, smoky crust that forms on the catfish, creating a perfect contrast with the tender, flaky interior.

Tip: For an extra kick, add an additional 1/4 teaspoon of cayenne pepper to the spice mix.

Pan Fried Catfish with Tartar Sauce

There’s something irresistibly comforting about pan-fried catfish, especially when it’s paired with a homemade tartar sauce that’s just the right balance of tangy and sweet.

Ingredients

• 4 catfish fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp sweet pickle relish
• 1 tbsp lemon juice
• 1 tsp Dijon mustard

Instructions

1. In a shallow dish, mix together the flour, salt, black pepper, and paprika. Dredge each catfish fillet in the mixture, shaking off any excess.
2. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the catfish fillets and cook for 4-5 minutes per side, or until golden brown and crispy.
3. While the catfish cooks, prepare the tartar sauce by combining the mayonnaise, sweet pickle relish, lemon juice, and Dijon mustard in a small bowl. Stir until well blended.
4. Serve the pan-fried catfish hot with the tartar sauce on the side.

The crispy exterior of the catfish paired with the creamy tartar sauce creates a delightful contrast that’s sure to please any seafood lover.

Tip: For an extra crispy crust, let the dredged catfish sit on a wire rack for 5 minutes before frying.

Pan Fried Catfish with Creole Seasoning

There’s nothing quite like the crispy, golden crust of pan-fried catfish, especially when it’s seasoned with bold Creole flavors. This recipe is a weeknight hero, ready in under 30 minutes and packed with Southern charm.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1/2 cup all-purpose flour
• 1 tablespoon Creole seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 lemon, cut into wedges (for serving)

Instructions

1. In a shallow dish, mix together the flour, Creole seasoning, salt, and black pepper.
2. Dredge each catfish fillet in the flour mixture, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add the catfish fillets to the skillet, cooking for 3-4 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
5. Transfer the catfish to a paper towel-lined plate to drain any excess oil.
6. Serve immediately with lemon wedges on the side for squeezing over the top.

The magic of this dish lies in the Creole seasoning’s ability to transform simple catfish into a flavor-packed meal with just the right amount of heat. It’s a testament to how a few spices can elevate the humble to the extraordinary.

Tip: For an extra crispy crust, let the dredged catfish sit on a wire rack for 5 minutes before frying. This helps the coating adhere better and results in a crunchier finish.

Pan Fried Catfish with Dill Sauce

Nothing beats the simplicity and flavor of pan-fried catfish, especially when it’s paired with a creamy dill sauce that brings a refreshing twist to this Southern classic.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder

Instructions

1. In a shallow dish, mix together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon paprika. Dredge each catfish fillet in the flour mixture, shaking off any excess.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 4-5 minutes per side, or until golden brown and crispy.
3. While the catfish is cooking, prepare the dill sauce by combining 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon fresh dill, 1 teaspoon lemon juice, and 1/4 teaspoon garlic powder in a small bowl. Stir until smooth.
4. Serve the pan-fried catfish hot, topped with the dill sauce.

The crispy exterior of the catfish paired with the cool, herby dill sauce creates a delightful contrast that’s sure to impress. Perfect for a quick weeknight dinner that feels anything but ordinary.

Tip: For an extra crispy crust, let the dredged catfish sit on a wire rack for 5 minutes before frying.

Pan Fried Catfish with Sweet Chili Glaze

Pan Fried Catfish with Sweet Chili Glaze is a quick, flavorful dish that brings a little sweetness and a lot of crunch to your dinner table.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 1/3 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 2 green onions, thinly sliced

Instructions

1. In a shallow dish, mix together the flour, salt, and black pepper. Dredge each catfish fillet in the flour mixture, shaking off any excess.
2. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the catfish fillets and cook for 4-5 minutes per side, or until golden brown and crispy.
3. While the catfish cooks, whisk together the sweet chili sauce, soy sauce, and lime juice in a small bowl.
4. Once the catfish is cooked, remove the skillet from heat. Pour the sweet chili glaze over the fillets, turning them to coat evenly.
5. Sprinkle with sliced green onions before serving.

The contrast between the crispy catfish and the sticky, sweet glaze makes this dish a standout. It’s a perfect balance of textures and flavors that will have everyone asking for seconds.

Tip: For an extra crunch, you can add a tablespoon of cornstarch to the flour mixture.

Pan Fried Catfish with Parmesan Crust

This Pan Fried Catfish with Parmesan Crust is a crispy, flavorful dish that’s surprisingly simple to make, perfect for a weeknight dinner that feels a bit special.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• Lemon wedges, for serving

Instructions

1. In a shallow dish, mix together the Parmesan cheese, flour, garlic powder, paprika, salt, and black pepper.
2. Dredge each catfish fillet in the mixture, pressing gently to adhere the coating to both sides.
3. Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and the oil is shimmering.
4. Add the coated catfish fillets to the skillet and cook for 4-5 minutes on each side, or until the crust is golden brown and the fish flakes easily with a fork.
5. Serve immediately with lemon wedges on the side for squeezing over the fish.

The Parmesan crust creates a wonderfully crispy exterior that contrasts beautifully with the tender, flaky catfish inside, making every bite a delight.

Tip: For an extra crispy crust, let the coated fillets sit for a few minutes before frying to allow the coating to set.

Pan Fried Catfish with Honey Mustard Dip

Nothing beats the crispy, golden perfection of pan-fried catfish, especially when paired with a sweet and tangy honey mustard dip. It’s a simple dish that promises maximum flavor with minimal fuss.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup vegetable oil
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon lemon juice

Instructions

1. In a shallow dish, mix together the flour, salt, black pepper, and paprika. Dredge each catfish fillet in the flour mixture, shaking off any excess.
2. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the catfish fillets and cook for 4-5 minutes per side, or until golden brown and crispy.
3. While the catfish cooks, whisk together the honey, Dijon mustard, and lemon juice in a small bowl to create the honey mustard dip.
4. Serve the pan-fried catfish hot with the honey mustard dip on the side.

The contrast between the crispy, seasoned catfish and the creamy, sweet-and-tangy dip is what makes this dish a standout. It’s a perfect balance of textures and flavors that’ll have everyone reaching for seconds.

Tip: For an extra crispy crust, let the dredged catfish sit on a wire rack for 5 minutes before frying. This helps the coating adhere better and crisp up nicely in the pan.

Pan Fried Catfish with Avocado Lime Sauce

Get ready to elevate your weeknight dinner with this Pan Fried Catfish topped with a creamy Avocado Lime Sauce that’s bursting with freshness.

Ingredients

• 4 catfish fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 1 ripe avocado, peeled and pitted
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1/2 tsp salt

Instructions

1. In a shallow dish, mix together the flour, 1 tsp salt, black pepper, garlic powder, and cayenne pepper. Dredge each catfish fillet in the mixture, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 4-5 minutes per side, until golden brown and crispy. Remove from skillet and set aside.
3. In a blender, combine the avocado, sour cream, lime juice, cilantro, and 1/2 tsp salt. Blend until smooth.
4. Serve the pan-fried catfish hot, topped with the avocado lime sauce.

The contrast between the crispy catfish and the smooth, tangy avocado sauce creates a dish that’s as satisfying to eat as it is simple to make.

Tip: For an extra kick, add a pinch of chili powder to the avocado sauce before blending.

Pan Fried Catfish with Tomato Basil Relish

There’s something irresistibly comforting about pan-fried catfish, especially when topped with a fresh tomato basil relish that brings a burst of summer to your plate any time of year.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 cup diced tomatoes
• 1/4 cup chopped fresh basil
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar

Instructions

1. Combine the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper in a shallow dish. Dredge each catfish fillet in the flour mixture, shaking off any excess.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 4-5 minutes per side, or until golden brown and cooked through.
3. While the catfish cooks, mix together 1 cup diced tomatoes, 1/4 cup chopped fresh basil, 1 tablespoon balsamic vinegar, and 1 teaspoon sugar in a small bowl to make the relish.
4. Serve the pan-fried catfish hot, topped with the tomato basil relish.

The crispiness of the catfish paired with the sweet and tangy relish creates a delightful contrast that’s sure to impress. Perfect for a quick weeknight dinner that feels anything but ordinary.

Tip: For an extra crispy crust, let the dredged catfish sit for a few minutes before frying to allow the flour to adhere better.

Pan Fried Catfish with Cilantro Lime Rice

Bring a taste of the South to your table with this Pan Fried Catfish paired with zesty Cilantro Lime Rice, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 2 catfish fillets (about 6 ounces each)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon lime zest

Instructions

1. In a shallow dish, mix together flour, 1 teaspoon salt, black pepper, garlic powder, and cayenne pepper. Dredge catfish fillets in the mixture, shaking off excess.
2. Heat vegetable oil in a large skillet over medium-high heat. Add catfish and cook for 4-5 minutes per side, until golden brown and crispy. Remove and set aside.
3. In a medium saucepan, bring water to a boil. Stir in rice, butter, and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 18 minutes, until rice is tender.
4. Remove rice from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in cilantro, lime juice, and lime zest.
5. Serve the crispy catfish over the cilantro lime rice for a meal that’s bursting with contrasting textures and bright, fresh flavors.

Tip: For an extra crispy crust, let the dredged catfish sit on a wire rack for 5 minutes before frying.

Pan Fried Catfish with Spicy Remoulade

There’s something irresistibly comforting about pan-fried catfish, especially when it’s paired with a spicy remoulade that adds just the right kick. This recipe is a weeknight hero, delivering crispy, flavorful fish with a sauce that’ll have you reaching for seconds.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 cup vegetable oil
• 1/2 cup mayonnaise
• 2 tablespoons Creole mustard
• 1 tablespoon hot sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper.
2. Dredge each catfish fillet in the flour mixture, shaking off any excess.
3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering.
4. Fry the catfish fillets for about 4 minutes per side, or until golden brown and crispy. Drain on paper towels.
5. While the catfish cooks, whisk together 1/2 cup mayonnaise, 2 tablespoons Creole mustard, 1 tablespoon hot sauce, 1 teaspoon lemon juice, and 1/4 teaspoon garlic powder in a small bowl to make the remoulade.
6. Serve the crispy catfish hot with the spicy remoulade on the side.

The magic of this dish lies in the contrast between the crispy, seasoned crust of the catfish and the creamy, tangy heat of the remoulade. It’s a balance that’s hard to beat.

Tip: For an extra crispy crust, let the dredged catfish sit on a wire rack for 5 minutes before frying. This helps the coating adhere better and crisp up nicely in the oil.

Conclusion

We hope this roundup of 18 delicious catfish recipes inspires your next kitchen adventure! From crispy pan-fried favorites to innovative twists, there’s something for every home cook to enjoy. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next fish night. Happy cooking!

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