Best 11 Pan Fried Catfish Recipes

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Welcome to the ultimate guide to cooking the perfect pan-fried catfish! This delectable dish is a Southern classic that is sure to tantalize your taste buds with its crispy crust and flaky, tender interior. Whether you prefer a simple preparation or a more flavorful variation, you'll find the perfect recipe here to satisfy your cravings.

Let's cook with our recipes!

PAN FRIED CATFISH FILETS



Pan Fried Catfish Filets image

Lightly fried and very flavorful. Sure to please all. Serve with lemon wedges and homemade tartar sauce.

Provided by EHOLT

Categories     Seafood     Fish     Catfish

Time 45m

Yield 4

Number Of Ingredients 8

1 cup cornmeal
2 teaspoons ground cayenne pepper
2 teaspoons paprika
1 teaspoon onion powder
⅓ cup extra virgin olive oil
4 (4 ounce) fillets catfish
1 cup milk
4 cloves garlic, minced

Steps:

  • In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
  • Heat oil in a large skillet over medium heat.
  • Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
  • Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 32.7 g, Cholesterol 57.5 mg, Fat 29.3 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 5.5 g, Sodium 88.2 mg, Sugar 3.9 g

BUTTERMILK-AND-CORNMEAL PAN-FRIED CATFISH



Buttermilk-and-Cornmeal Pan-Fried Catfish image

Provided by Jonathan Reynolds

Categories     dinner, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 cup buttermilk or water
2 cups yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Cajun seasoning (or to taste)
1/2 cup peanut oil for frying
4 catfish fillets (about 8 ounces each)

Steps:

  • Place buttermilk in a shallow bowl. In another shallow bowl combine cornmeal, salt, pepper and Cajun seasoning.
  • Heat about 1/8 inch of oil in large skillet over medium heat until a pinch of cornmeal mixture sizzles quickly.
  • Dip catfish fillets into buttermilk to coat on both sides. Drain excess and dredge fillets in cornmeal mixture, coating both sides. Shake off excess.
  • Fry fillets in oil, 3 to 4 minutes on each side, until nicely browned and crisp.

Nutrition Facts : @context http, Calories 835, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 43 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 636 milligrams, Sugar 4 grams, TransFat 0 grams

QUICK PAN FRIED CATFISH



Quick Pan Fried Catfish image

Fish fillets coated with Original Bisquick® mix and cornmeal give you a delicious skillet dinner - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

3/4 cup Original Bisquick™ mix
1/2 cup yellow cornmeal
1 tablespoon seafood seasoning
4 catfish fillets (4 to 6 oz each)
1/2 cup ranch dressing
3 tablespoons vegetable oil
Lemon wedges

Steps:

  • In shallow bowl, stir together Bisquick mix, cornmeal and seafood seasoning. Pat catfish fillets dry with paper towels; brush both sides of fillets with dressing. Coat with Bisquick mixture, lightly pressing mixture onto fillets.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook catfish in hot oil 6 to 10 minutes, turning once, until fish flakes easily with fork. Serve immediately with lemon.

Nutrition Facts : Calories 509, Carbohydrate 34 g, Fat 4, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1189 mg

PAN-FRIED CATFISH SANDWICH WITH CHIPOTLE-LIME SLAW



Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw image

Provided by Guy Fieri

Time 30m

Yield 4 sandwiches

Number Of Ingredients 25

1 cup all-purpose flour
1 1/2 tablespoons chili powder
3 teaspoons freshly cracked black pepper, divided
1/2 cup dark beer
3/4 cup whole-grain or stone-ground mustard
2 cups panko bread crumbs
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon kosher salt
1 pound catfish fillets (cut into 4 pieces)
1/2 cup mayonnaise
1/2 cup sour cream
2 limes, zested and juiced
1 tablespoon chipotle in adobo
1/2 teaspoon granulated sugar
2 tablespoons white vinegar
Kosher salt and freshly cracked black pepper
1/2 head green cabbage, thinly shredded
1/4 red onion, thinly sliced
1/2 red bell pepper, diced
3 scallions, thinly sliced
1/4 cup fresh cilantro leaves
2 tablespoons unsalted butter, room temperature
4 Cuban rolls, split lengthwise
1 cup canola oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
  • Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
  • For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
  • Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
  • Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
  • To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.

SOUTHERN-STYLE PAN-FRIED CATFISH



Southern-Style Pan-Fried Catfish image

Emeril prepared this catfish recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Chicken Cordon Bleu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 12

1/2 cup buttermilk
2 tablespoons whole-grain mustard
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 tablespoon minced garlic
2 teaspoons Louisiana hot sauce or other red hot sauce
4 (6- to 8-ounce) skinless catfish fillets
1 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon coarse salt
2/3 cup vegetable oil, for frying
Emeril's Kicked-Up Tartar Sauce, for serving (optional)
Lemon wedges, for serving

Steps:

  • Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside.
  • In another shallow baking dish, whisk together flour, cornmeal, and salt.
  • Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets.
  • Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more.
  • Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges.

PAT'S PAN-FRIED CATFISH



Pat's Pan-Fried Catfish image

Pretty much every young Appalachian man learns to catch, clean, and fry catfish in his youth. In fact, it was sort of a "rite of passage" for many of us. I have fried it right on the creekbank over my campfire within minutes of catching these delectable freshwater delicacies. This basic recipe has served me well for many years and I still love the great, but mild, flavor which is yielded by pan-frying catfish. Over the past 40 years, I've made a change or two in the recipe on which my elder fishing buddies of that era taught me, but the essential strength of this, or any other fried catfish recipe, is in the cornmeal coating. So, here is an Appalachian catfish recipe which I hope becomes a legacy in your own family -- good eating!

Provided by Bone Man

Categories     Catfish

Time 50m

Yield 3 serving(s)

Number Of Ingredients 12

6 medium catfish fillets (no skin)
2 cups flour, divided
1/2 cup yellow cornmeal
1/4 teaspoon garlic salt
1/2 teaspoon dried thyme
2 tablespoons fresh lemon juice
1 teaspoon table salt
1/2 teaspoon baking soda
1/2 teaspoon dried fennel (optional)
2 large eggs
1 cup buttermilk
2 cups Crisco shortening

Steps:

  • Dry your catfish filets with paper towels.
  • Pour 1 cup of the flour on a plate and "dust" the filets and set them aside on another plate for about half an hour. (This process helps to keep the coating on the fish as they fry).
  • Next, heat the shortening in a large skillet over medium-high heat.
  • Set up a shallow medium-sized bowl and a dinner plate for "drenching" and "dredging" the fillets.
  • In the bowl, break the eggs and beat them a bit, then add the buttermilk and the lemon juice and whisk these ingredients a few seconds until blended.
  • On the plate, pour the remaining cup of flour, cornmeal, garlic salt, thyme, table salt, baking soda, and fennel (if you're using it). Mix it up with a fork or with your fingers.
  • Dip a fillet into the liquid, coating it totally, and then allow it to drip off a bit. Then, roll it carefully in the flour/cornmeal mix until it is coated all over. Carefully lay the fillet in the hot oil. It should start frying immediately -- if not, your oil is not hot enough!
  • Repeat this process until you have half of the fillets in the pan. You don't want to crowd them so plan on doing the fish in two separate batches.
  • When the fillets have turned a golden brown on the bottom side, carefully turn them to fry the other side. Remove them to a plate with some paper towels on it once they are golden brown all over (about 3-4 minutes for each side). (The fillets should be snow-white in the thick portion of the fillet, and the meat should "flake apart" when pulled apart with a fork).
  • Serve either as a sandwich, or, plate up the fish with side dishes (I like good coleslaw and baked beans with my catfish). A tangy tartar sauce is also good with fried catfish. Enjoy!
  • NOTE: Pan-fried catfish makes an EXCELLENT breakfast, along with fried potatoes, when you're camping!

Nutrition Facts : Calories 1669.8, Fat 142.3, SaturatedFat 35.9, Cholesterol 144.3, Sodium 1126.3, Carbohydrate 84.4, Fiber 3.9, Sugar 4.8, Protein 17.2

PAN FRIED CATFISH



PAN FRIED CATFISH image

I THINK I COULD EAT FISH EVERYDAY

Provided by FANNIE MCCOY

Categories     Fish

Time 15m

Number Of Ingredients 10

1 lb fresh catfish fillets
1 c corn flour, or all purpose flour
1/2 tsp red ground red pepper
1/4 tsp ground black pepper
1 tsp complete seasoning
1 tsp garlic powder
1/8 tsp salt
vegetable shortening, for frying
lemon wedges
tartar sauce

Steps:

  • 1. IN A BOWL ,COMBINE CORN OR ALL PURPOSE FLOUR,RED PEPPER, BLACK PEPPER,SALT ,COMPLETE SEASONING, GARLIC POWDER AND MIX WELL.DIP FISH FILLETS IN FLOUR MIXTURE TO COAT.
  • 2. IN A 12-INCH SKILLET HEAT 1/4 INCH MELTED SHORTENING OVER MED. HEAT TILL HOT.
  • 3. ADD FILLETS TO THE SKILLET IN A SINGLE LAYER. FRY ON ONE SIDE ABOUT 3 MIN.OR UNTIL GOLDEN BROWN.TURN OVER AND FRY 3 OR 4 MIN.MORE OR UNTIL GOLDEN BROWN AND FISH FLAKES WITH A FORK. DRAIN ON PAPER TOWELS. SERVE WITH TARTAR SAUCE AND LEMON WEDGES.

DOLLY PARTON'S PAN-FRIED CATFISH



Dolly Parton's Pan-Fried Catfish image

In this recipe from From "Dolly´s Dixie Fixin´s," she says "There was always catfish at the all day singing gatherings and it was mostly pan-fried." She suggests you serve this delicious and simply-prepared catfish with hush puppies, corn on the cob, and cole slaw.

Provided by Julesong

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

6 1/2 lbs catfish fillets
lard or shortening, for pan frying
1 cup white cornmeal
salt and black pepper, for seasoning
lemon wedge

Steps:

  • Wash the catfish fillets in cold water and pat dry.
  • Melt enough lard or shortening in a large cast iron skillet over medium heat to reach 3/4-inch deep.
  • While the lard/shortening is melting, pour the cornmeal into a large, shallow plate or dish.
  • Season both sides of the catfish fillets (remember to pat them dry, first) with salt and pepper, then dredge them in the cornmeal and shake off any excess.
  • When the melted fat is hot but not smoking, carefully slide the fillets into the pan (careful not to splatter, and don't crowd the pan because you want the fish to fry and not steam). Fry the fish in batches if necessary.
  • Fry the fillets about 4 minutes per side, until crisp and golden brown.
  • Put paper towels on a platter and transfer the fried fillets to the platter with a slotted spatula or spoon.
  • Serve with lemon wedges and your favorite catfish sauce (tartar, cocktail, etc). Make sure to have plenty of napkins, hush puppies, corn on the cob, and coleslaw, too!
  • Makes 6 servings.

PAN - FRIED CATFISH



Pan - Fried Catfish image

Almost all Catfish in the South is deep fried. This recipe uses all the same spices and coating mixes, but it is pan fried instead. NOTE: This recipe can also be used to bake the catfish, if desired.

Provided by Skip Davis

Categories     Fish

Time 20m

Number Of Ingredients 11

1-1/2 lb catfish fillets (3/4 inches thick), 6 to 8 pieces
1 large egg, lightly beaten
1/2 tsp hot pepper sauce
1/2 c cornmeal
2 tsp paprika
1 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp seafood seasoning
1 Tbsp olive or canola oil
1 large lemon cut into wedges

Steps:

  • 1. In shallow dish, lightly beat egg and hot pepper sauce until well mixed. In a second shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
  • 2. Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
  • 3. In a large nonstick skillet, heat oil over medium heat. Add fish. Cook 5 to 8 minutes total, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper toweling.
  • 4. NOTE: To keep underside of fish crisp: Immediately place fish on cooling rack until serving time. Squeeze lemon juice over fish as it is served. Add wedges as a garnish on serving platter.

PAN-FRIED CATFISH WITH SPICY PECAN GREMOLATA



Pan-Fried Catfish with Spicy Pecan Gremolata image

Gremolata, a citrusy minced herb mix, makes a flavorful garnish. This well-seasoned version, with pecans added, gives an unexpected nutty flavor to the catfish.- Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup packed fresh parsley sprigs
1/2 cup glazed pecans
2 tablespoons grated lemon zest
1 tablespoon grated orange zest
1 garlic clove, halved
1 teaspoon brown sugar
1/4 teaspoon cayenne pepper
1 cup buttermilk
3/4 cup all-purpose flour
3/4 cup cornmeal
1-1/2 teaspoons Cajun seasoning
4 catfish fillets (6 ounces each)
1/2 cup canola oil

Steps:

  • Place the first seven ingredients in a food processor. Cover and process until chunky; set aside., Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and Cajun seasoning. Dip fish in buttermilk, then coat with cornmeal mixture., In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with gremolata.

Nutrition Facts : Calories 586 calories, Fat 37g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 312mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.

PAN-FRIED CATFISH



Pan-Fried Catfish image

Nestled in a skillet with colorful, nutritious carrots and spinach, this catfish fillet comes out perfectly moist. This meal is no more trouble than heating a frozen dinner, but it tastes much better!

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 7

20 baby carrots
4 teaspoons vegetable oil
1/2 cup sliced onion
2 catfish fillets (6 ounces each)
2 packages (6 ounces each) fresh baby spinach
1/4 cup white wine vinegar
1/2 teaspoon sugar

Steps:

  • In a large skillet, stir-fry carrots in oil for 1-2 minutes or until crisp-tender. Add onion; cook and stir for 1 minute. Add catfish; cook for 2-3 minutes on each side. Remove fish and set aside., Add spinach, in batches, stir-frying until slightly wilted. Return fish to skillet. Sprinkle with vinegar and sugar. Cover and cook for 5 minutes or until fish flakes easily with a fork. Remove to a warm serving dish; spoon pan juices over fillets.

Nutrition Facts : Calories 397 calories, Fat 23g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 6g fiber), Protein 32g protein.

Tips:

  • Choose fresh catfish fillets. Fresh catfish has a mild, slightly sweet flavor. Avoid fillets that are discolored or have an off odor.
  • Season the catfish fillets well. Catfish is a mild-flavored fish, so it needs to be seasoned well to bring out its flavor. Use a combination of salt, pepper, and your favorite spices.
  • Use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help to prevent the catfish from sticking. If you don't have a cast iron skillet, you can use a nonstick skillet.
  • Cook the catfish over medium heat. Medium heat will help to cook the catfish evenly without burning it.
  • Flip the catfish fillets only once. Flipping the catfish fillets too often will break them up. Cook the catfish for 3-4 minutes per side, or until it is cooked through.
  • Serve the catfish with your favorite sides. Catfish is a versatile fish that can be served with a variety of sides. Some popular sides include hushpuppies, coleslaw, and french fries.

Conclusion:

Pan-fried catfish is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With its mild flavor and flaky texture, catfish is a great choice for a variety of dishes. Whether you're serving it for a weeknight dinner or a special occasion, pan-fried catfish is sure to be a hit.

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