When it comes to Southern comfort food, few dishes are more iconic than crispy fried catfish. With its delicate flaky texture and satisfying crunch, it’s no wonder why this beloved dish has been a staple on menus across the region for generations.
In this article, we’ll be exploring 18 mouth-watering catfish recipes that showcase the versatility of this beloved fish. From classic Southern-style pan-fried catfish with cornmeal coating to bold Cajun-spiced variations and international twists, there’s something here for every taste bud. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire your next cooking adventure.
So without further ado, let’s dive into the world of crispy catfish and discover 18 pan-fried recipes that will leave you hooked!
Southern-Style Pan-Fried Catfish with Cornmeal Coating
A classic Southern favorite, this recipe yields crispy and flavorful catfish fillets coated in a crunchy cornmeal mixture. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, cornmeal, paprika, garlic powder, onion powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each catfish fillet into the buttermilk, coating completely, then roll in the cornmeal mixture to coat. Place coated fillets on a plate or tray.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry catfish fillets for 3-4 minutes per side, or until golden brown and crispy.
5. Remove from oil and place on paper towels to drain excess oil. Serve hot with your favorite sides.
Cooking Time: 12-15 minutes
Cajun Spiced Pan-Fried Catfish with Remoulade Sauce
Get ready to taste the bold flavors of Louisiana with this classic Cajun spiced pan-fried catfish recipe, served with a tangy remoulade sauce.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 2 tsp Cajun seasoning
– 1 tsp paprika
– 1/2 tsp garlic powder
– Salt and pepper, to taste
– Vegetable oil, for frying
– Remoulade sauce (store-bought or homemade)
Instructions:
1. In a shallow dish, mix together flour, Cajun seasoning, paprika, and garlic powder.
2. Dip each catfish fillet in the flour mixture, coating both sides evenly.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
4. Add coated catfish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
5. Serve hot with remoulade sauce spooned over the top.
Cooking Time: About 12 minutes total
Buttermilk Marinated Pan-Fried Catfish
Get ready to savor the tender, crispy goodness of this Southern classic! This simple recipe yields a mouthwatering catfish dish with a tangy buttermilk marinade and crunchy pan-frying.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup buttermilk
– 2 tbsp hot sauce (such as Frank’s RedHot)
– 1 tsp garlic powder
– 1 tsp paprika
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. In a large bowl, whisk together buttermilk, hot sauce, garlic powder, and paprika.
2. Add catfish fillets to the marinade, making sure they’re fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a non-stick skillet or cast-iron pan over medium-high heat with about 1/4 inch of vegetable oil.
4. Remove catfish from the marinade, letting any excess liquid drip off.
5. Pan-fry catfish for 3-4 minutes on each side, or until golden brown and cooked through.
6. Serve hot and enjoy!
Cooking Time: Approximately 12-15 minutes.
Lemon Pepper Pan-Fried Catfish with Herb Butter
A refreshing twist on a Southern classic, this recipe combines the tender flavor of catfish with the brightness of lemon and the richness of herb butter. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1/2 cup all-purpose flour
– 1 tsp lemon pepper
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 2 tbsp butter, softened
– 2 lemons, juiced
– Fresh parsley, chopped (optional)
Instructions:
1. In a shallow dish, mix together flour, lemon pepper, paprika, and cayenne pepper.
2. Dredge catfish fillets in the flour mixture, shaking off excess.
3. Heat a non-stick skillet or cast-iron pan over medium-high heat. Add butter; once melted, add catfish fillets.
4. Cook for 3-4 minutes on each side, or until cooked through.
5. Remove from heat and drizzle with lemon juice. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Spicy Pan-Fried Catfish with Mango Salsa
This recipe combines the crispy, spicy goodness of pan-fried catfish with the sweet and tangy flavors of a mango salsa. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1/2 cup all-purpose flour
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– Vegetable oil, for frying
– Mango Salsa (see below)
Mango Salsa:
– 2 ripe mangos, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup red onion, thinly sliced
– Juice of 1 lime
– Salt and pepper, to taste
Instructions:
1. Preheat skillet or frying pan over medium-high heat.
2. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, and cayenne pepper.
3. Dredge catfish fillets in flour mixture, shaking off excess.
4. Add 1/2 inch of vegetable oil to the skillet. Fry catfish for 3-4 minutes on each side, or until golden brown and cooked through.
5. Serve immediately with Mango Salsa.
Cooking Time: 12-15 minutes
Garlic Parmesan Pan-Fried Catfish
A Southern classic gets a flavorful boost with this simple recipe. Crispy catfish fillets smothered in garlic butter and melted parmesan cheese make for a satisfying dinner.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp unsalted butter
– 1/2 cup grated parmesan cheese
– 3 cloves garlic, minced
– 1 tsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat a large skillet or cast-iron pan over medium-high heat.
2. Season catfish fillets with salt and pepper.
3. In a small bowl, mix together butter, garlic, and lemon juice.
4. Add the catfish to the skillet and cook for 3-4 minutes on each side, or until golden brown.
5. Remove catfish from the pan and place on a plate. Tent with foil to keep warm.
6. Reduce heat to medium and add the garlic butter mixture to the pan. Cook for 1 minute, stirring constantly.
7. Sprinkle parmesan cheese over the garlic butter and stir until melted and bubbly.
8. Serve catfish topped with the garlic parmesan sauce and garnished with parsley if desired.
Cooking Time: 15-20 minutes
Pan-Fried Catfish Tacos with Lime Crema
Experience the bold flavors of the South in this refreshing twist on traditional tacos. Crispy pan-fried catfish, tangy lime crema, and crunchy slaw come together to create a flavor explosion that’s sure to please.
Ingredients:
– 4 catfish fillets
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter, divided
– 8 tacos shells
– Lime crema (see below for recipe)
– Slaw mixture (see below for recipe)
Instructions:
1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
2. Dredge catfish fillets in the flour mixture, shaking off excess.
3. Pan-fry catfish in 1 tablespoon butter over medium-high heat for 4-5 minutes per side, or until cooked through.
4. Warm tacos shells according to package instructions.
5. Assemble tacos by placing a piece of pan-fried catfish onto a shell, followed by a dollop of lime crema and a sprinkle of slaw mixture.
Cooking Time: 15-20 minutes
Lime Crema Recipe:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1/4 teaspoon salt
– 1/4 teaspoon cumin
Combine all ingredients in a bowl and stir until smooth. Refrigerate for at least 30 minutes before serving.
Slaw Mixture Recipe:
– 1 cup shredded cabbage
– 1 cup shredded carrot
– 2 tablespoons mayonnaise
– 1 tablespoon lime juice
– Salt and pepper to taste
Combine all ingredients in a bowl and stir until well combined. Refrigerate for at least 30 minutes before serving.
Blackened Pan-Fried Catfish with Cajun Seasoning
A classic Southern dish gets a spicy kick with this recipe, perfect for those who love bold flavors and crispy crusts. With just a few simple ingredients and quick cooking time, you’ll be enjoying this flavorful catfish in no time.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp Cajun seasoning
– 1 tsp blackening seasoning
– 1/4 cup all-purpose flour
– 1/2 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour and Cajun seasoning.
2. Pour buttermilk into a separate shallow dish.
3. Dip each catfish fillet into the buttermilk, coating completely, then roll in the flour mixture to coat.
4. Heat about 1/8 inch of vegetable oil in a large skillet over medium-high heat.
5. Add coated catfish and cook for 4-5 minutes per side, or until golden brown and crispy.
6. Remove from heat and sprinkle with blackening seasoning.
7. Serve hot and enjoy!
Cooking Time: 12-15 minutes total.
Pan-Fried Catfish Nuggets with Honey Mustard Dip
Get ready to devour crispy catfish nuggets smothered in a sweet and tangy honey mustard dip!
Ingredients:
– 1 pound catfish fillets, cut into bite-sized nuggets
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Honey Mustard Dip ingredients (see below)
Honey Mustard Dip:
– 1/2 cup mayonnaise
– 1/4 cup honey
– 2 tablespoons Dijon mustard
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate dish.
3. Dip each catfish nugget into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Pan-fry catfish nuggets for 3-4 minutes on each side, or until golden brown and cooked through.
6. Serve hot with Honey Mustard Dip.
Cooking Time: 10-12 minutes
Cornmeal-Crusted Pan-Fried Catfish with Tartar Sauce
A classic Southern dish that’s easy to make and packed with flavor, this recipe combines crispy cornmeal crusts with tender pan-fried catfish and a tangy tartar sauce.
Ingredients:
– 4 catfish fillets (about 6 oz each)
– 1 cup all-purpose cornmeal
– 1/2 cup panko breadcrumbs
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– Vegetable oil, for frying
– Tartar sauce (store-bought or homemade), for serving
Instructions:
1. In a shallow dish, mix together cornmeal, panko breadcrumbs, paprika, garlic powder, salt, and pepper.
2. Dredge catfish fillets in the cornmeal mixture, pressing gently to adhere.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
4. Add coated catfish fillets and cook for 3-4 minutes per side, or until golden brown and cooked through.
5. Serve hot with tartar sauce on the side.
Cooking Time: About 12-15 minutes total (including prep time).
Pan-Fried Catfish Po’ Boy Sandwich
The classic Po’ Boy sandwich gets a Southern twist with crispy pan-fried catfish, crunchy slaw, and tangy remoulade. This mouthwatering combination is sure to become a new favorite.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– Vegetable oil, for frying
– 4 hoagie rolls
– Remoulade sauce, for serving
– Coleslaw, for serving
Instructions:
1. In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper.
2. Dredge catfish fillets in flour mixture, shaking off excess.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry catfish for 3-4 minutes per side, or until golden brown and cooked through.
5. Assemble Po’ Boy sandwiches by placing fried catfish on hoagie rolls, topping with remoulade sauce, coleslaw, and any other desired toppings.
Cooking Time: About 12-15 minutes (including frying time)
Pan-Fried Catfish with Cajun Dirty Rice
This classic Southern dish combines crispy pan-fried catfish with flavorful Cajun dirty rice, perfect for a hearty and satisfying meal. With the bold flavors of cayenne pepper and paprika, this recipe is sure to please.
Ingredients:
For the catfish:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup buttermilk
– Vegetable oil for frying
For the Cajun dirty rice:
– 1 cup cooked white rice
– 1 lb andouille sausage, sliced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
Instructions:
1. Preheat pan to 375°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Dredge catfish fillets in the flour mixture, shaking off excess.
4. Dip floured catfish in buttermilk, then coat with additional flour mixture.
5. Pan-fry catfish for 4-6 minutes per side or until cooked through.
6. Cook Cajun dirty rice according to package instructions. Add andouille sausage, onion, garlic, paprika, and cayenne pepper during the last 2 minutes of cooking.
Cooking Time: 20-25 minutes
Pan-Fried Catfish with Creamy Grits
A classic Southern duo, pan-fried catfish and creamy grits come together for a comforting meal that’s sure to please. This recipe combines the tender flaky fish with a rich and velvety grits dish, perfect for a cozy evening in.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 1 tsp paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– 2 tbsp butter
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup stone-ground grits
– 1/4 cup grated cheddar cheese
Instructions:
1. In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper.
2. Dredge catfish fillets in the flour mixture, shaking off excess.
3. Heat butter in a large skillet over medium-high heat. Cook catfish for 4-5 minutes per side, or until cooked through.
4. Meanwhile, bring chicken broth to a boil in a medium saucepan. Gradually whisk in grits and heavy cream. Reduce heat to low; simmer, stirring occasionally, for 10-12 minutes or until creamy.
5. Stir in cheddar cheese until melted. Serve catfish with creamy grits.
Cooking Time: 15-20 minutes
Pan-Fried Catfish with Spicy Sriracha Mayo
This recipe combines the crispy texture of pan-fried catfish with the creamy, spicy kick of sriracha mayonnaise. A perfect combination for a flavorful and satisfying meal.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Spicy Sriracha Mayo (see below)
– Fresh parsley or dill, chopped (optional)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
3. Dredge catfish fillets in the flour mixture, shaking off excess.
4. Dip floured catfish in buttermilk, then coat with additional flour mixture.
5. Fry catfish for 2-3 minutes on each side or until golden brown.
6. Serve hot with Spicy Sriracha Mayo (see below).
Spicy Sriracha Mayo:
– 1/2 cup mayonnaise
– 2 tbsp sriracha sauce
– 1 tsp lemon juice
Mix all ingredients together in a small bowl.
Cooking Time: 10-12 minutes total, including frying and serving time.
Pan-Fried Catfish with Fresh Herb Salad
A classic Southern dish gets a bright twist with the addition of fresh herbs and a zesty dressing. This quick and easy recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Fresh herb salad:
+ 1/2 cup chopped fresh parsley
+ 1/2 cup chopped fresh dill
+ 1/4 cup chopped scallions (green onions)
+ 2 tbsp freshly squeezed lemon juice
+ Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dredge catfish fillets in flour mixture, then dip in buttermilk, and finally coat with flour mixture again.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Pan-fry catfish for 3-4 minutes on each side, or until golden brown and cooked through.
6. Meanwhile, combine chopped herbs, lemon juice, salt, and pepper in a small bowl.
7. Serve pan-fried catfish with fresh herb salad on the side.
Cooking Time: 12-15 minutes
Pan-Fried Catfish with Sweet Potato Fries
Pan-Fried Catfish with Sweet Potato Fries: A Southern Classic
This recipe combines the crispy, flavorful catfish with sweet potato fries, creating a delicious and satisfying meal. With its ease of preparation and cooking time, this dish is perfect for any occasion.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup sweet potato fries (homemade or store-bought)
– Vegetable oil for frying
– Lemon wedges and tartar sauce (optional)
Instructions:
1. Preheat the oven to 400°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Dredge catfish fillets in the flour mixture, shaking off excess.
4. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the catfish for 3-4 minutes per side or until golden brown.
5. Remove the catfish from the skillet and place it on a baking sheet lined with parchment paper. Keep warm in the oven for up to 10 minutes.
6. Cook sweet potato fries according to package instructions (or bake them in the oven at 400°F for about 20-25 minutes).
7. Serve the catfish hot with sweet potato fries, lemon wedges, and tartar sauce (if desired).
Cooking Time: 15-20 minutes
Pan-Fried Catfish with Collard Greens
This classic comfort food dish combines the tender flavor of pan-fried catfish with the earthy taste of collard greens, a staple in many Southern households. With just a few simple ingredients and some basic cooking techniques, you can create a mouthwatering meal that’s sure to please.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 cups collard greens, chopped
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 clove garlic, minced (optional)
Instructions:
1. Season the catfish fillets with salt, black pepper, and lemon juice.
2. Heat the olive oil in a large skillet over medium-high heat. Add the catfish and cook for 3-4 minutes on each side or until cooked through.
3. Remove the catfish from the skillet and set aside. Reduce heat to medium.
4. Add the chopped collard greens, garlic (if using), and a pinch of salt to the skillet. Cook for 5-7 minutes or until the greens are tender.
5. Serve the pan-fried catfish with the cooked collard greens.
Cooking Time: 15-20 minutes
Pan-Fried Catfish with Creole Tomato Gravy
This classic Southern dish combines the flaky texture of catfish with the rich, tangy flavor of creole tomato gravy. Perfect for a weeknight dinner or a special occasion, this recipe is sure to please.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 1 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup butter, melted
– 2 cups creole tomato gravy (see below for recipe)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
3. Dredge catfish fillets in the flour mixture, shaking off excess.
4. Pan-fry catfish in melted butter until golden brown and cooked through (about 3-4 minutes per side).
5. Serve with creole tomato gravy spooned over the top. Garnish with chopped parsley if desired.
Creole Tomato Gravy:
– 2 cups canned crushed tomatoes
– 1/4 cup heavy cream
– 1 tsp Worcestershire sauce
– 1 tsp Dijon mustard
– Salt and pepper to taste
Combine all ingredients in a saucepan. Bring to a simmer over medium heat, whisking constantly. Reduce heat to low and let simmer for 5-7 minutes or until desired consistency.
Summary
Get ready to indulge in some crispy and delicious catfish recipes! This article brings you 18 mouth-watering pan-fried catfish dishes that will satisfy your cravings. From classic Southern-style to spicy Cajun-inspired, there’s something for everyone. Enjoy the simplicity of a buttermilk marinade or try something new with lemon pepper and herb butter. Don’t miss out on the flavorful tacos, po’ boy sandwiches, or the comforting combination of catfish and sweet potato fries. Whether you’re in the mood for something spicy, tangy, or just plain satisfying, this collection has got you covered.
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