Craving something crispy, flaky, and full of flavor? Catfish is your answer! Whether you’re in the mood for quick weeknight dinners, Southern-style comfort food, or zesty grilled delights, we’ve got 20 mouthwatering recipes that’ll make this humble fish the star of your table. From golden-fried classics to bold new twists, these dishes are sure to hook you—let’s dive in!
Southern Fried Catfish
Just when you thought Southern comfort couldn’t get any better, here comes Southern Fried Catfish to prove you wrong—crispy, golden, and downright irresistible. This dish is the culinary equivalent of a warm hug from your grandma, if your grandma was a sassy Southern belle with a secret spice blend.
Ingredients
- Catfish fillets – 4
- Buttermilk – 1 cup
- Cornmeal – 1 cup
- Flour – 1/2 cup
- Paprika – 1 tsp
- Garlic powder – 1 tsp
- Salt – 1 tsp
- Black pepper – 1/2 tsp
- Vegetable oil – for frying
Instructions
- Soak the catfish fillets in buttermilk for at least 1 hour in the fridge to tenderize.
- In a shallow dish, mix cornmeal, flour, paprika, garlic powder, salt, and black pepper.
- Heat vegetable oil in a deep fryer or large skillet to 375°F.
- Dredge each fillet in the cornmeal mixture, pressing lightly to adhere.
- Fry the fillets in batches for 3-4 minutes per side until golden brown and crispy.
- Drain on paper towels to remove excess oil.
Crispy on the outside, tender on the inside, this Southern Fried Catfish is a textural dream. Serve it with a side of coleslaw and a generous drizzle of hot sauce for a meal that sings with flavor. Or, get creative and tuck it into a soft bun with pickles and tartar sauce for a fish sandwich that’ll make you wanna slap your mama.
Blackened Catfish Tacos
Let’s taco ’bout a dish that’s about to spice up your life—Blackened Catfish Tacos! These aren’t just any tacos; they’re a flavor fiesta wrapped in a tortilla, ready to make your taste buds dance.
Ingredients
- Catfish fillets – 1 lb
- Blackening seasoning – 2 tbsp
- Olive oil – 2 tbsp
- Corn tortillas – 8
- Lime – 1, cut into wedges
- Avocado – 1, sliced
- Cilantro – ¼ cup, chopped
Instructions
- Preheat a skillet over medium-high heat until it’s smoking hot, about 5 minutes. Tip: A properly heated skillet is key to getting that perfect blackened crust.
- Coat the catfish fillets evenly with blackening seasoning on both sides.
- Add olive oil to the skillet, then place the seasoned catfish fillets in. Cook for 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure each fillet gets a crispy exterior.
- Remove the catfish from the skillet and let it rest for 2 minutes before flaking it into chunks. Tip: Letting the fish rest ensures it stays juicy.
- Warm the corn tortillas in the skillet for about 30 seconds per side.
- Assemble the tacos by placing flaked catfish on each tortilla, then topping with avocado slices and chopped cilantro. Serve with lime wedges on the side.
Wow, these tacos are a crunch and munch masterpiece! The catfish packs a punch with its spicy, smoky crust, while the creamy avocado and fresh cilantro cool things down. Try serving them with a side of mango salsa for a sweet and spicy twist that’ll knock your socks off.
Grilled Catfish with Lemon Butter
Every now and then, we all crave something that’s effortlessly delicious yet feels a bit fancy—enter this grilled catfish with lemon butter, your new go-to for turning a regular Tuesday into a ‘why not?’ Tuesday.
Ingredients
- Catfish fillets – 4 (6 oz each)
- Butter – ½ cup, melted
- Lemon – 1, juiced
- Garlic powder – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure those beautiful grill marks without the fish sticking.
- In a small bowl, whisk together the melted butter, lemon juice, garlic powder, salt, and black pepper. Tip: Fresh lemon juice beats bottled any day for that zesty punch.
- Brush both sides of the catfish fillets with the lemon butter mixture, reserving half for basting. Tip: Keep the fillets cold until this step to maintain firmness.
- Place the fillets on the grill. Cook for 4-5 minutes on the first side, then flip carefully.
- Brush the tops with the reserved lemon butter mixture and cook for another 4-5 minutes, or until the fish flakes easily with a fork. Tip: Don’t over-flip; patience gives you that perfect crust.
Mmm, the result? A catfish that’s flaky, buttery, and just the right amount of tangy. Serve it atop a heap of garlicky greens or with a side of grilled corn for that summer vibe, no matter the season.
Cajun Catfish Gumbo
Alright, folks, let’s dive into a bowl of comfort that’s as lively as a Mardi Gras parade—Cajun Catfish Gumbo. This dish is a symphony of flavors that’ll have your taste buds dancing the Cajun two-step, and trust me, it’s easier to whip up than convincing a cat to take a bath.
Ingredients
- Catfish fillets – 1 lb
- Vegetable oil – ¼ cup
- All-purpose flour – ¼ cup
- Onion – 1, diced
- Green bell pepper – 1, diced
- Celery – 2 stalks, diced
- Garlic – 3 cloves, minced
- Chicken broth – 4 cups
- Diced tomatoes – 1 can (14.5 oz)
- Okra – 1 cup, sliced
- Cajun seasoning – 2 tbsp
- Salt – 1 tsp
- Cooked white rice – for serving
Instructions
- Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
- Whisk in flour to create a roux, stirring constantly until it turns a deep brown, about 10 minutes. Tip: Don’t walk away—roux waits for no one.
- Add onion, bell pepper, celery, and garlic to the pot. Cook until vegetables soften, about 5 minutes.
- Pour in chicken broth and diced tomatoes, stirring to combine. Bring to a boil.
- Reduce heat to low, add okra, Cajun seasoning, and salt. Simmer uncovered for 20 minutes. Tip: The longer it simmers, the better the flavors marry.
- Add catfish fillets to the pot, gently submerging them in the liquid. Cook until fish flakes easily with a fork, about 10 minutes. Tip: Resist the urge to stir too much—you want the fish to stay in big, beautiful pieces.
- Serve hot over cooked white rice.
Final thoughts: This gumbo is a thick, hearty stew with a kick of spice that’s balanced by the tender, flaky catfish. For a fun twist, serve it in hollowed-out bread bowls at your next gathering—because why should chowder have all the fun?
Catfish Étouffée
Unbelievably delicious and surprisingly simple, Catfish Étouffée is the dish that’ll have your taste buds dancing the Cajun two-step. Perfect for when you’re craving something with a bit of soul and a lot of flavor, this recipe is your ticket to a culinary adventure without leaving your kitchen.
Ingredients
- Catfish fillets – 1 lb
- Butter – ½ cup
- Flour – ¼ cup
- Onion – 1, diced
- Green bell pepper – 1, diced
- Celery – 2 stalks, diced
- Garlic – 2 cloves, minced
- Chicken stock – 2 cups
- Tomato paste – 2 tbsp
- Cajun seasoning – 1 tbsp
- Salt – ½ tsp
- Green onions – ¼ cup, chopped
Instructions
- Melt butter in a large skillet over medium heat until it starts to bubble slightly.
- Add flour to the skillet, stirring constantly to make a roux. Cook until the roux turns a light brown color, about 5 minutes.
- Tip: Keep stirring to prevent the roux from burning. A whisk can help avoid lumps.
- Add diced onion, green bell pepper, celery, and minced garlic to the skillet. Sauté until the vegetables are soft, about 5 minutes.
- Stir in chicken stock and tomato paste until well combined. Bring the mixture to a simmer.
- Add Cajun seasoning and salt, stirring to incorporate.
- Tip: Taste as you go and adjust seasoning if needed, but remember the flavors will intensify as it cooks.
- Gently place catfish fillets into the skillet, spooning the sauce over them. Cover and simmer for 10 minutes.
- Tip: Don’t stir too much after adding the fish to keep the fillets intact.
- Sprinkle chopped green onions over the top before serving.
Flaky, tender catfish swimming in a rich, velvety sauce that’s bursting with the holy trinity of Cajun cuisine—onion, bell pepper, and celery. Serve it over a mound of fluffy rice or with a side of crusty bread to soak up every last drop of that glorious sauce.
Baked Catfish with Garlic and Herbs
Y’all ready to dive into a dish that’s as easy to make as it is to devour? This baked catfish with garlic and herbs is your ticket to a flavor-packed dinner without the fuss, proving that sometimes, the simplest ingredients create the most memorable meals.
Ingredients
- Catfish fillets – 4 (6 oz each)
- Garlic – 4 cloves, minced
- Olive oil – 2 tbsp
- Lemon juice – 1 tbsp
- Dried thyme – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
- Pat the catfish fillets dry with paper towels to ensure they get perfectly crispy.
- In a small bowl, mix together the minced garlic, olive oil, lemon juice, thyme, salt, and black pepper.
- Brush the garlic and herb mixture evenly over both sides of each catfish fillet.
- Place the fillets in the prepared baking dish, leaving space between each for even cooking.
- Bake for 15-20 minutes, or until the fish flakes easily with a fork and the edges are slightly golden.
- Let the catfish rest for 5 minutes before serving to allow the flavors to meld beautifully.
Rich in flavor with a melt-in-your-mouth texture, this baked catfish is a crowd-pleaser that pairs wonderfully with a crisp salad or roasted veggies for a light yet satisfying meal. Try serving it over a bed of quinoa for an extra protein punch!
Catfish Po’ Boy Sandwich
Venture into the realm of crispy, crunchy, and downright delicious with this Catfish Po’ Boy Sandwich that’s sure to make your taste buds dance the cha-cha. Perfect for those days when you’re craving something fried, fabulous, and unapologetically flavorful.
Ingredients
- Catfish fillets – 4
- Flour – 1 cup
- Cornmeal – ½ cup
- Paprika – 1 tsp
- Garlic powder – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Egg – 1
- Milk – ½ cup
- Vegetable oil – for frying
- French bread – 4 pieces
- Lettuce – 4 leaves
- Tomato – 1, sliced
- Mayonnaise – ½ cup
- Hot sauce – to serve
Instructions
- Preheat your oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to ensure the oil is at the perfect temperature for frying.
- In a shallow dish, mix together the flour, cornmeal, paprika, garlic powder, salt, and black pepper.
- In another shallow dish, whisk together the egg and milk.
- Dip each catfish fillet into the egg mixture, then dredge in the flour mixture, ensuring it’s fully coated. Tip: Let the coated fillets sit for a few minutes to help the coating adhere better during frying.
- Carefully place the fillets into the hot oil and fry for 4-5 minutes, or until golden brown and crispy. Tip: Don’t overcrowd the fryer; cook in batches if necessary to maintain the oil temperature.
- Remove the fillets and drain on a paper towel-lined plate.
- Slice the French bread pieces open and spread mayonnaise on both sides.
- Layer lettuce, tomato slices, and the fried catfish fillets inside the bread.
- Serve immediately with hot sauce on the side for an extra kick.
Unbelievably crispy on the outside, tender and flaky on the inside, this Catfish Po’ Boy is a textural masterpiece. Serve it with a side of pickles or coleslaw to cut through the richness, or go all out with a cold beer for the ultimate indulgence.
Spicy Catfish Curry
Look out, taste buds—this Spicy Catfish Curry is about to take you on a flavor rollercoaster you didn’t know you needed! Perfect for those nights when you’re craving something with a kick that’s also ridiculously easy to whip up.
Ingredients
- Catfish fillets – 1 lb
- Coconut milk – 1 cup
- Curry powder – 2 tbsp
- Garlic – 3 cloves, minced
- Ginger – 1 tbsp, grated
- Red chili flakes – 1 tsp
- Vegetable oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Heat vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add minced garlic and grated ginger to the skillet, sautéing until fragrant, about 1 minute.
- Sprinkle curry powder and red chili flakes into the skillet, stirring quickly to toast the spices, about 30 seconds.
- Pour in coconut milk, stirring to combine with the spices, and bring to a gentle simmer.
- Season catfish fillets with salt and nestle them into the simmering sauce.
- Cover the skillet and let the catfish cook through, about 10 minutes, flipping halfway through.
- Tip: Don’t overcrowd the skillet to ensure even cooking.
- Tip: For an extra kick, add more chili flakes to taste.
- Tip: Serve over a bed of rice to soak up all that delicious sauce.
Zesty, creamy, and with just the right amount of heat, this curry is a dream when paired with fluffy rice or even some crusty bread for dipping. The catfish stays tender and flaky, making every bite a little piece of heaven.
Catfish Ceviche
So, you think you’ve got what it takes to tackle the zesty, tangy world of catfish ceviche? Buckle up, buttercup, because this dish is about to take your taste buds on a wild ride through flavor town, with a pit stop at Refreshing Citrus Avenue.
Ingredients
– Catfish fillets – 1 lb
– Lime juice – 1 cup
– Red onion – ½ cup, thinly sliced
– Cilantro – ¼ cup, chopped
– Salt – 1 tsp
– Avocado – 1, diced
– Tortilla chips – for serving
Instructions
1. Cut the catfish fillets into ½-inch cubes, ensuring they’re bite-sized for maximum flavor absorption.
2. In a large bowl, combine the catfish cubes with lime juice, making sure every piece is fully submerged. Let it marinate in the fridge for 20 minutes – the acid will ‘cook’ the fish to perfection.
3. While the catfish is marinating, thinly slice the red onion and chop the cilantro for that fresh, herby kick.
4. After marination, drain half of the lime juice from the bowl to balance the tanginess.
5. Gently fold in the sliced red onion, chopped cilantro, and salt, mixing carefully to keep the catfish pieces intact.
6. Let the mixture sit for 5 minutes to allow the flavors to meld together beautifully.
7. Right before serving, dice the avocado and gently mix it into the ceviche for a creamy texture contrast.
8. Serve immediately with tortilla chips for that irresistible crunch. Oh, and here’s a pro tip: if you’re feeling fancy, serve it in a hollowed-out lime or avocado shell for that Instagram-worthy presentation. The catfish ceviche is a symphony of textures – silky fish, crunchy onions, and creamy avocado, all dancing together in a citrusy marinade. Perfect for those days when you want to impress without the stress.
Catfish Chowder
Alright, let’s dive into the belly-warming, soul-soothing magic of Catfish Chowder—a dish that’s as fun to make as it is to devour. Imagine creamy, dreamy goodness with a hint of Southern charm, all in one pot!
Ingredients
- Catfish fillets – 1 lb
- Butter – 2 tbsp
- Onion – 1, diced
- Potatoes – 2 cups, cubed
- Chicken broth – 4 cups
- Heavy cream – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Paprika – ½ tsp
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in cubed potatoes and cook for another 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer until potatoes are tender, about 15 minutes.
- Add catfish fillets, breaking them into chunks as they cook, about 5 minutes.
- Stir in heavy cream, salt, black pepper, and paprika.
- Simmer for an additional 5 minutes, stirring occasionally.
- Remove from heat and let it sit for 2 minutes before serving.
Oh, the joy of that first spoonful! This chowder is luxuriously creamy with tender chunks of catfish and potatoes that melt in your mouth. Serve it with a sprinkle of fresh herbs or a side of crusty bread for the ultimate comfort food experience.
Catfish Jambalaya
Venture into the heart of Southern cuisine with a dish that’s as fun to say as it is to eat—Catfish Jambalaya. This one-pot wonder is a carnival of flavors, where spicy, smoky, and savory dance together in perfect harmony, promising to transport your taste buds straight to the bayou.
Ingredients
- Catfish fillets – 1 lb
- Andouille sausage – ½ lb
- Long-grain rice – 1 cup
- Chicken broth – 2 cups
- Tomato paste – 2 tbsp
- Green bell pepper – 1, diced
- Onion – 1, diced
- Celery – 2 stalks, diced
- Garlic – 3 cloves, minced
- Cajun seasoning – 1 tbsp
- Vegetable oil – 2 tbsp
Instructions
- Heat vegetable oil in a large pot over medium heat. Tip: A heavy-bottomed pot ensures even heat distribution.
- Add diced onion, green bell pepper, celery, and minced garlic. Sauté for 5 minutes until vegetables soften.
- Slice Andouille sausage into ½-inch pieces and add to the pot. Cook for another 5 minutes until slightly browned.
- Stir in tomato paste and Cajun seasoning, cooking for 1 minute to blend the flavors.
- Pour in chicken broth and bring to a boil. Tip: For an extra kick, substitute part of the broth with beer.
- Add long-grain rice, reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to stir the rice to prevent it from becoming mushy.
- Cut catfish fillets into bite-sized pieces and gently nestle them into the rice. Cover and cook for an additional 10 minutes until the fish is opaque and flakes easily.
Flaky catfish, spicy sausage, and perfectly cooked rice come together in this jambalaya for a texture that’s both hearty and comforting. Serve it with a side of crusty bread to sop up every last bit of flavor, or top with fresh parsley for a pop of color. Either way, it’s a dish that’s sure to spark joy at any table.
Pan-Seared Catfish with Mango Salsa
Let’s dive into a dish that’s as fun to make as it is to eat, combining the crispy delight of pan-seared catfish with the sweet, tangy punch of mango salsa. Perfect for those who love a meal that’s both easy on the effort and heavy on the flavor.
Ingredients
- Catfish fillets – 4
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Mango – 1, diced
- Red onion – ¼ cup, finely chopped
- Cilantro – 2 tbsp, chopped
- Lime juice – 2 tbsp
Instructions
- Pat the catfish fillets dry with paper towels to ensure a crispy sear.
- Season both sides of the fillets with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place the fillets in the skillet, cooking for 4 minutes on the first side without moving them to get a perfect crust.
- Flip the fillets carefully and cook for another 3 minutes, or until the fish flakes easily with a fork.
- While the fish cooks, mix diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa.
- Remove the catfish from the skillet and let it rest for 2 minutes before serving.
- Top each fillet with a generous spoonful of mango salsa.
Catfish that’s crispy on the outside, tender on the inside, meets a salsa that’s a riot of flavors and colors. Serve it over a bed of greens for a light meal, or with a side of rice to soak up all the delicious juices.
Catfish and Shrimp Gumbo
Somewhere between a hug and a high-five, Catfish and Shrimp Gumbo sits comfortably in the realm of soul-soothing dishes. It’s the kind of meal that winks at you from the pot, promising a party of flavors with every spoonful.
Ingredients
- Vegetable oil – ½ cup
- Flour – ½ cup
- Onion – 1 cup, chopped
- Green bell pepper – ½ cup, chopped
- Celery – ½ cup, chopped
- Garlic – 2 cloves, minced
- Chicken broth – 4 cups
- Diced tomatoes – 1 can (14.5 oz)
- Okra – 1 cup, sliced
- Catfish fillets – 1 lb, cut into chunks
- Shrimp – 1 lb, peeled and deveined
- Cajun seasoning – 2 tbsp
- Salt – 1 tsp
- Pepper – ½ tsp
- Green onions – ¼ cup, chopped
- Cooked rice – for serving
Instructions
- Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
- Whisk in flour to create a roux, stirring constantly until it turns a deep brown, about 10 minutes. Tip: Don’t walk away! A roux can go from perfect to burnt in seconds.
- Add onion, green bell pepper, celery, and garlic to the pot. Cook until vegetables are soft, about 5 minutes.
- Pour in chicken broth and diced tomatoes, stirring to combine. Bring to a boil.
- Reduce heat to low, add okra, and simmer for 20 minutes. Tip: Okra not only thickens the gumbo but adds a unique texture.
- Season with Cajun seasoning, salt, and pepper. Stir well.
- Gently add catfish chunks and shrimp to the pot. Cook until seafood is opaque, about 5 minutes. Tip: Overcooking the seafood can make it tough, so keep an eye on it.
- Sprinkle with green onions and serve hot over cooked rice.
Mmm, the gumbo’s rich, smoky base cradles the tender catfish and plump shrimp like a flavor blanket. For a twist, try serving it in a bread bowl to sop up every last drop of that delicious broth.
Catfish Stew with Okra
Feast your eyes on this Southern classic that’s as fun to make as it is to devour—Catfish Stew with Okra. It’s the kind of dish that brings the party to your palate, with flavors so bold they could start a conga line.
Ingredients
- Catfish fillets – 1 lb
- Okra – 1 cup, sliced
- Tomatoes – 2 cups, diced
- Onion – 1, chopped
- Garlic – 2 cloves, minced
- Chicken broth – 2 cups
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Cayenne pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add chopped onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
- Tip: Don’t rush the onions; their sweetness is the foundation of your stew.
- Stir in diced tomatoes, sliced okra, salt, black pepper, and cayenne pepper, cooking for another 5 minutes to let the flavors marry.
- Pour in chicken broth, bringing the mixture to a boil, then reduce heat to a simmer for 10 minutes.
- Tip: Simmering is your stew’s best friend—it coaxes out the okra’s natural thickening power.
- Gently add catfish fillets to the pot, ensuring they’re submerged in the liquid, and simmer for 8 minutes, or until the fish flakes easily with a fork.
- Tip: Resist the urge to stir vigorously; catfish is delicate and prefers a gentle touch.
- Remove from heat and let the stew sit for 5 minutes to thicken slightly before serving.
Perfectly balanced between hearty and light, this stew boasts a velvety texture with a kick that’ll have you reaching for seconds. Serve it over a mound of fluffy rice or with a side of crusty bread to sop up every last drop of goodness.
Catfish Nuggets with Dipping Sauce
Now, let’s dive into the crispy, golden world of Catfish Nuggets with Dipping Sauce, where every bite is a little party in your mouth. Perfect for those who love their seafood with a side of sass and a dash of crunch, this dish is about to become your new favorite guilty pleasure.
Ingredients
- Catfish fillets – 1 lb
- Flour – 1 cup
- Cornmeal – ½ cup
- Paprika – 1 tsp
- Garlic powder – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Egg – 1
- Milk – ¼ cup
- Vegetable oil – for frying
- Mayonnaise – ½ cup
- Hot sauce – 1 tbsp
- Lemon juice – 1 tsp
Instructions
- Cut the catfish fillets into 1-inch nuggets.
- In a bowl, mix flour, cornmeal, paprika, garlic powder, salt, and black pepper.
- In another bowl, whisk together egg and milk.
- Dip each nugget into the egg mixture, then coat with the flour mixture.
- Heat vegetable oil in a deep fryer or large skillet to 375°F.
- Fry nuggets in batches for 3-4 minutes, or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove nuggets and drain on paper towels. Tip: Keep them warm in a low oven if frying in batches.
- For the dipping sauce, mix mayonnaise, hot sauce, and lemon juice in a small bowl.
- Serve the nuggets hot with the dipping sauce on the side. Tip: A squeeze of fresh lemon over the nuggets before serving adds a bright flavor.
Crunchy on the outside, tender on the inside, these catfish nuggets are a textural dream. The spicy, tangy dipping sauce cuts through the richness, making each bite irresistibly moreish. Try serving them atop a crisp salad for a playful twist on fish and greens.
Catfish with Tomato and Basil Sauce
Kick off your culinary adventure with this catfish dish that’s swimming in flavor—literally! It’s a simple, yet sophisticated meal that’ll have your taste buds doing the backstroke in a tomato and basil sauce that’s as vibrant as your last vacation.
Ingredients
- Catfish fillets – 4 (6 oz each)
- Olive oil – 2 tbsp
- Garlic – 2 cloves, minced
- Tomatoes – 2 cups, diced
- Fresh basil – ¼ cup, chopped
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your skillet over medium heat and add 1 tbsp of olive oil. Tip: A properly heated skillet ensures your catfish gets that perfect sear without sticking.
- Season the catfish fillets with salt and black pepper on both sides.
- Place the fillets in the skillet and cook for 4 minutes on each side, or until the fish flakes easily with a fork. Tip: Don’t overcrowd the skillet; cook in batches if necessary to keep that golden crust.
- Remove the catfish from the skillet and set aside on a warm plate.
- In the same skillet, add the remaining 1 tbsp of olive oil and sauté the minced garlic for 30 seconds, just until fragrant.
- Add the diced tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they start to break down.
- Stir in the chopped basil and cook for another 2 minutes. Tip: Fresh basil adds a burst of color and flavor, so don’t skimp!
- Return the catfish fillets to the skillet, spooning the tomato and basil sauce over them. Heat for 1 minute to warm through.
Relish the tender, flaky catfish enveloped in a sauce that’s a harmonious blend of sweet tomatoes and aromatic basil. Serve it over a bed of creamy polenta or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.
Catfish Fritters
Hold onto your hats, folks, because we’re about to dive into the crispy, golden world of Catfish Fritters that’ll make your taste buds do a happy dance. Perfect for those ‘I need something delicious stat’ moments, these fritters are a game-changer.
Ingredients
- Catfish fillets – 1 lb
- Flour – 1 cup
- Egg – 1
- Milk – ½ cup
- Baking powder – 1 tsp
- Salt – ½ tsp
- Vegetable oil – for frying
Instructions
- Cut the catfish fillets into 1-inch pieces.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the egg and milk together.
- Dip each piece of catfish into the egg mixture, then coat with the flour mixture. Tip: For extra crispiness, let the coated catfish sit for 5 minutes before frying.
- Heat vegetable oil in a deep fryer or large skillet to 375°F.
- Fry the catfish pieces in batches until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove the fritters with a slotted spoon and drain on paper towels. Tip: Keep them warm in the oven at 200°F while you finish frying the rest.
Picture this: a plate of these bad boys, crispy on the outside, tender and flaky on the inside, served with a zesty remoulade or just a squeeze of lemon for that extra zing. Trust me, they won’t last long.
Catfish in Coconut Milk
Get ready to dive into a dish that’s as fun to make as it is to eat—catfish swimming in a creamy coconut milk bath. This recipe is a tropical getaway on a plate, minus the sunburn and overpriced cocktails.
Ingredients
- Catfish fillets – 1 lb
- Coconut milk – 1 can (13.5 oz)
- Garlic – 2 cloves, minced
- Ginger – 1 tbsp, grated
- Fish sauce – 1 tbsp
- Lime – 1, juiced
- Vegetable oil – 1 tbsp
- Salt – ½ tsp
Instructions
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Season catfish fillets with salt and gently place them in the skillet. Cook for 3 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure each fillet gets perfectly crispy.
- Remove catfish from the skillet and set aside on a plate.
- In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
- Pour in coconut milk, fish sauce, and lime juice. Stir well and bring to a simmer.
- Return the catfish to the skillet, spooning the sauce over the fillets. Simmer for 5 minutes. Tip: The sauce should thicken slightly but remain pourable.
- Serve hot, garnished with fresh cilantro if desired.
Catfish in coconut milk is a creamy, tangy delight with a hint of spice from the ginger. Try serving it over steamed jasmine rice to soak up every last drop of that luscious sauce.
Catfish with Creole Mustard Sauce
Dive into a dish that’s as bold and spirited as a Mardi Gras parade—Catfish with Creole Mustard Sauce is here to jazz up your dinner routine without a single dull moment.
Ingredients
- Catfish fillets – 4 (6 oz each)
- Creole mustard – ¼ cup
- Mayonnaise – ¼ cup
- Lemon juice – 1 tbsp
- Garlic powder – ½ tsp
- Paprika – ½ tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Vegetable oil – 2 tbsp
Instructions
- Preheat your oven to 375°F to ensure it’s ready for baking the catfish to perfection.
- In a small bowl, whisk together the Creole mustard, mayonnaise, lemon juice, garlic powder, paprika, salt, and black pepper until smooth. This zesty sauce is the heart of the dish, so don’t skimp on the mixing!
- Brush both sides of the catfish fillets with the mustard sauce, reserving half for later. This double dose ensures every bite is packed with flavor.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the catfish fillets and sear for 2-3 minutes per side until golden. Tip: Don’t crowd the skillet to get that perfect sear.
- Transfer the seared fillets to a baking dish and spoon the remaining sauce over the top. Bake for 10-12 minutes, or until the fish flakes easily with a fork. Tip: Check at the 10-minute mark to avoid overcooking.
- Let the catfish rest for 5 minutes before serving. This allows the flavors to meld beautifully and the fish to retain its juices.
Just imagine the crispy exterior giving way to tender, flaky fish, all smothered in a sauce that’s tangy with a kick. Serve it over a bed of fluffy rice or with a side of crispy greens for a meal that’s anything but ordinary.
Catfish and Grits
Feast your eyes and forks on this Southern classic that’s as comforting as a hug from grandma—Catfish and Grits! It’s the dish that says ‘good morning’ louder than your alarm clock ever could.
Ingredients
- Catfish fillets – 4
- Stone-ground grits – 1 cup
- Water – 4 cups
- Butter – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Vegetable oil – 2 tbsp
Instructions
- Bring 4 cups of water to a boil in a medium saucepan over high heat.
- Slowly whisk in 1 cup of stone-ground grits, reduce heat to low, and simmer for 20 minutes, stirring occasionally to prevent sticking. Tip: For creamier grits, stir more frequently.
- While grits cook, season 4 catfish fillets evenly with 1 tsp salt and ½ tsp black pepper.
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add catfish fillets to the skillet and cook for 4 minutes per side, or until golden brown and flakes easily with a fork. Tip: Don’t overcrowd the skillet to ensure each fillet gets perfectly crispy.
- Remove catfish from skillet and let rest on a paper towel-lined plate for 1 minute to absorb excess oil.
- Stir 2 tbsp butter into the cooked grits until melted and fully incorporated. Tip: For an extra flavor boost, swap butter with cream cheese.
Now, the moment of truth—plate those golden, crispy catfish fillets atop a mound of buttery, creamy grits. The contrast of textures is nothing short of magical, with the grits acting as the perfect canvas for the catfish’s bold flavors. Serve with a side of hot sauce for those who like it spicy, or keep it classic with a squeeze of lemon.
Conclusion
With so many tasty ways to enjoy catfish—from crispy fried to zesty grilled—this roundup has something for every home cook! We hope you found a new favorite to try. Don’t forget to share your thoughts in the comments and pin your top picks to Pinterest. Happy cooking!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
