Best 6 Pan Fried Catfish Filets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Looking for a quick and easy weeknight meal that's also delicious and healthy? Look no further than pan-fried catfish fillets! This Southern classic is made with simple ingredients and can be on the table in under 30 minutes. The catfish is coated in a seasoned cornmeal breading and pan-fried until golden brown and flaky. Serve with your favorite sides, such as mashed potatoes, coleslaw, or hush puppies.

This article includes three different recipes for pan-fried catfish fillets, so you can find the one that best suits your taste. The first recipe is for a classic Southern-style catfish fillet, with a cornmeal breading seasoned with salt, pepper, and paprika. The second recipe is for a Cajun-style catfish fillet, with a breading that includes cayenne pepper, garlic powder, and onion powder. The third recipe is for a lemon-pepper catfish fillet, with a breading that includes lemon zest, black pepper, and parsley.

No matter which recipe you choose, you're sure to enjoy these pan-fried catfish fillets. They're crispy on the outside and flaky on the inside, with a delicious flavor that will have you coming back for more. So what are you waiting for? Give one of these recipes a try tonight!

Here are our top 6 tried and tested 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

PAN FRIED CATFISH



Pan Fried Catfish image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon creole seasoning
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
6 tablespoons unsalted butter
Lemon wedges, for garnish

Steps:

  • Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
  • Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
  • Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

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.

CATFISH (PAN FRIED)



Catfish (Pan Fried) image

This is a WONDERFUL way to make catfish filets. If you never had catfish, you have no idea what you are missing. Try it, you will like it!

Provided by Alan Leonetti

Categories     Catfish

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 (6 -6 1/2 ounce) catfish fillets
1 teaspoon salt
1/4 cup lemon juice
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons minced parsley
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 cup vegetable oil

Steps:

  • Place catfish into a shallow bowl or baking dish.
  • In another smaller bowl mix all of the seasonings. Season the filets with half of the seasonings. Add the lemon juice. Turn the catfish filets several times to coat evenly. Allow to stand at room temperature 15 minutes.
  • Combine the cornmeal, flour and the remaining seasoning mixture in a bowl.
  • Remove the catfish filets from the marinade and dredge in the cornmeal mixture, coating evenly.
  • Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, add the catfish and fry in batches until golden brown on both sides, turning once, 3 to 4 minutes per side.
  • Remove the catfish from the skillet with a slotted spatula, drain on paper towels and serve.

Nutrition Facts : Calories 1663.8, Fat 136.7, SaturatedFat 20.4, Cholesterol 159.8, Sodium 1362.8, Carbohydrate 52.2, Fiber 4.6, Sugar 1.7, Protein 58.8

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

SO GOOD PANFRIED CATFISH (MAKEOVER)



So Good Panfried Catfish (Makeover) image

From Betty's Soul Food Collection... Purr-fect for catfish or any mild-flavored fish, this dish goes from pan to kitchen table in 20 minutes flat-with a spicy cornmeal breading that's sure to heat up dinner hour!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

1 egg
1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1/2 cup cornmeal
2 teaspoons paprika
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon seafood seasoning (from 6-oz container)
1 1/2 lb catfish or other mild-flavored fish fillets (about 3/4 inch thick), cut into 6 serving pieces
1 tablespoon olive or canola oil
Lemon wedges

Steps:

  • In shallow dish, beat egg and hot pepper sauce until well mixed. In another shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
  • Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 4 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. (To keep underside of fish crisp, immediately place fish on cooling rack until serving time.) Squeeze lemon juice over fish.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

Tips:

  • To ensure the catfish fillets cook evenly, make sure they are all of uniform thickness.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Season the catfish fillets generously with salt and pepper before dredging them in the flour mixture.
  • Use a large skillet to cook the catfish fillets so that they have plenty of room to cook without overcrowding.
  • Be careful not to overcrowd the skillet when cooking the catfish fillets, as this will cause them to steam rather than fry.
  • Cook the catfish fillets over medium-high heat until they are golden brown and cooked through, about 3-4 minutes per side.
  • Serve the catfish fillets immediately with your favorite sides, such as mashed potatoes, coleslaw, or hush puppies.

Conclusion:

Pan-fried catfish fillets are a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With just a few simple ingredients and steps, you can have a flavorful and satisfying meal on the table in no time. So next time you're looking for a quick and easy fish recipe, give pan-fried catfish fillets a try. You won't be disappointed!

Related Topics