Best 7 Catfish With Herbed Lemon Cream Recipes

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Indulge in a culinary journey with our tantalizing catfish recipes, expertly crafted to tantalize your taste buds. Discover the delectable Catfish with Herbed Lemon Cream, a harmonious blend of delicate catfish fillets enveloped in a luscious sauce infused with aromatic herbs, zesty lemon, and a touch of cream, creating a symphony of flavors that dance on your palate. For a Southern twist, try our Catfish Nuggets, where tender catfish morsels are coated in a crispy breading and fried to golden perfection, served with a tangy tartar sauce for an irresistible combination. If you prefer a healthier option, our Baked Catfish with Lemon Butter Sauce is a delightful choice. Succulent catfish fillets are baked to flaky tenderness and drizzled with a vibrant lemon butter sauce, resulting in a dish that is both light and flavorful. And for a unique culinary experience, our Catfish Etouffee combines tender catfish with a rich and savory sauce made from a blend of vegetables, spices, and a hint of Cajun flair, served over fluffy rice for a satisfying meal. No matter your preference, these catfish recipes promise an unforgettable dining experience that will leave you craving more.

Let's cook with our recipes!

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)



Baked Fish with Lemon Cream Sauce (One Baking Dish!) image

Recipe video above. A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 15m

Number Of Ingredients 9

4 x 150- 180g / 5 - 6 oz fish fillets (, about 1.5cm / 1/2" thick, skinless and boneless (Note 1))
50g / 4 tbsp unsalted butter
1/4 cup cream, heavy / thickened ((See Note 2 for sub options))
1 - 2 garlic cloves (, minced)
1 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Salt & pepper
1 1/2 tbsp eschallots (French onion) (, finely chopped (Note 3))
Fresh parsley and lemon slices (, to serve)

Steps:

  • Preheat oven to 200°C / 390°F (all oven types).
  • Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
  • Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
  • Sprinkle fish with shallots, then pour over sauce.
  • Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

Nutrition Facts : ServingSize 213 g, Calories 282 kcal, Carbohydrate 1 g, Protein 34.1 g, Fat 16.1 g, SaturatedFat 9.8 g, Cholesterol 128 mg, Sodium 194 mg

BAKED HERB CATFISH



Baked Herb Catfish image

Spice up August, National Catfish Month, with these well-seasoned fillets. A healthy twist on batter-fried catfish, the baked entree cuts the calories and saves the flavor. -Kathy Giannone, West Henrietta, NY

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons minced fresh parsley
1 teaspoon salt
3/4 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
4 catfish fillets (6 ounces each)
2 tablespoons lemon juice
1 tablespoon reduced-fat butter, melted
1 garlic clove, minced

Steps:

  • Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets., Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 249 calories, Fat 15g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 706mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.

LEMON PEPPER CATFISH



Lemon Pepper Catfish image

This is the best way to cook catfish. If you love fish, you will just love this recipe.

Provided by Hallie Guilfoyle

Categories     Seafood     Fish     Catfish

Time 40m

Yield 6

Number Of Ingredients 6

1 ½ cups all-purpose flour
½ cup cornmeal
1 tablespoon lemon pepper
4 eggs
6 (6 ounce) fillets catfish
¼ cup margarine

Steps:

  • Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs.
  • In a large frying pan, melt margarine over medium-high heat.
  • Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.

Nutrition Facts : Calories 654.3 calories, Carbohydrate 50.2 g, Cholesterol 229.6 mg, Fat 34.9 g, Fiber 1.9 g, Protein 32.7 g, SaturatedFat 7.6 g, Sodium 645.3 mg, Sugar 1.5 g

HERB BAKED CATFISH



Herb Baked Catfish image

Catfish covered in a variety of herbs and butter sauce.

Provided by jordanw

Categories     Seafood     Fish     Catfish

Time 30m

Yield 4

Number Of Ingredients 10

4 (6 ounce) fillets catfish fillets
2 tablespoons dried parsley
¾ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon butter, melted
¼ teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange catfish fillets in a 9x13-inch baking dish. Combine parsley, paprika, thyme, oregano, basil, and black pepper in a small bowl; sprinkle herb mixture over fish. Mix lemon juice, butter, and garlic powder in another bowl; drizzle butter mixture over fish.
  • Bake in preheated oven until fish is easily flaked with a fork, about 20 minutes.

Nutrition Facts : Calories 170.8 calories, Carbohydrate 1.9 g, Cholesterol 102 mg, Fat 6.7 g, Fiber 0.7 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 89.6 mg, Sugar 0.3 g

CATFISH WITH HERBED LEMON CREAM



Catfish with Herbed Lemon Cream image

Categories     Milk/Cream     Fish     Broil     Lemon     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

1/4 cup yellow cornmeal
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
2 6-ounce catfish fillets
6 tablespoons whipping cream
1 tablespoon fresh lemon juice

Steps:

  • Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl. Reserve 1 teaspoon seasoning mixture.
  • Heat oil in heavy large nonstick skillet over medium-high heat. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer fish to 2 plates. Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute. Season sauce with salt and pepper. Spoon sauce over fish.

CATFISH WITH HERBED LEMON CREAM



Catfish with Herbed Lemon Cream image

Pick up some crunchy coleslaw and corn bread to go with the fish. Bourbon-spiked sweetened peaches with vanilla ice cream are a nice dessert. From Bon Appétit, August 2001.

Provided by Vicki Butts (lazyme)

Categories     Fish

Time 20m

Number Of Ingredients 9

1/4 c yellow cornmeal
2 tsp fresh thyme, chopped
1 tsp lemon peel, grated
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp vegetable oil
2 catfish fillets, 6-ounces each
6 Tbsp whipping cream
1 Tbsp fresh lemon juice

Steps:

  • 1. Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl.
  • 2. Reserve 1 teaspoon seasoning mixture.
  • 3. Heat oil in heavy large nonstick skillet over medium-high heat.
  • 4. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl.
  • 5. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side.
  • 6. Transfer fish to 2 plates.
  • 7. Stir lemon juice into same skillet, scraping up browned bits.
  • 8. Stir in reserved 1 teaspoon seasoning mixture.
  • 9. Whisk in remaining 5 tablespoons cream.
  • 10. Boil until slightly thickened, about 1 minute.
  • 11. Season sauce with salt and pepper.
  • 12. Spoon sauce over fish.

CATFISH WITH LEMON/BUTTER SAUCE



Catfish with Lemon/Butter Sauce image

I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. -Rita Futral, Ocean Spring, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 13

3/4 cup butter
8 ounces fresh mushrooms, sliced
1 garlic clove, minced
1/2 cup chicken broth or dry white wine
2 tablespoons lemon juice
1/4 to 1/3 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds catfish fillets, cut into bite-size pieces
16 ounces spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
Lemon slices or wedges, optional
Additional parsley, optional

Steps:

  • In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.

Nutrition Facts : Calories 379 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 668mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

Tips:

  • Choose the right catfish. Look for firm, opaque flesh with no discoloration. Avoid fish that has a slimy or fishy odor.
  • Season the catfish well. A simple combination of salt, pepper, and garlic powder is all you need to bring out the catfish's natural flavor.
  • Cook the catfish gently. Overcooking will make the fish dry and tough. Cook the catfish over medium heat until it is just cooked through, about 5-7 minutes per side for a 1-inch thick fillet.
  • Make sure the sauce is hot before serving. The sauce should be simmering when you add the catfish. This will help to cook the fish evenly and prevent it from sticking to the pan.
  • Serve the catfish immediately. Catfish is best served hot, with the sauce spooned over the top. You can garnish the fish with fresh herbs, such as parsley or chives.

Conclusion:

Catfish is a delicious and versatile fish that can be cooked in a variety of ways. The recipes in this article provide a few ideas for how to cook catfish, but there are many other possibilities. Experiment with different seasonings and sauces to find your own favorite way to enjoy this delicious fish.

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