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Pan-Seared Catfish

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Pan-Seared Catfish is a quick Southern-inspired dish featuring tender catfish fillets coated in a seasoned cornmeal crust and cooked until golden brown. The result is a crispy exterior with moist, flaky fish that’s perfect for an easy weeknight dinner.

Ingredients

  • 4 catfish fillets (about 6 ounces each)
  • 2 tbsp olive oil or vegetable oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup cornmeal
  • 2 tbsp all-purpose flour
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the catfish fillets dry with paper towels.
  2. In a shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
  3. Coat each catfish fillet evenly in the seasoned cornmeal mixture, pressing lightly to help the coating adhere.
  4. Heat the oil in a large skillet over medium-high heat.
  5. Once the oil is hot, carefully place the fillets into the skillet.
  6. Cook for 3 to 4 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork.
  7. Transfer the cooked fillets to a plate lined with paper towels.
  8. Garnish with fresh parsley and serve with lemon wedges.

Notes

  • For a blackened version, skip the cornmeal coating and use Cajun seasoning.
  • Substitute gluten-free flour for a gluten-free option.
  • Add grated Parmesan cheese to the coating for extra richness.
  • Soaking catfish in milk for 20 to 30 minutes before cooking can help reduce strong fish flavors.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in a skillet or oven to maintain the crispy coating.

Nutrition

Find it online: https://thefamilycooking.com/pan-seared-catfish/