pan fried catfish recipe

Written ByJenny Smyth Posted on
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The Best pan fried catfish recipe

I’ve been making pan-fried catfish for my family for years, and it’s always a hit. This recipe is a staple in our household, and I love how easy it is to prepare. The key to a great pan-fried catfish is in the breading, and I’ve found that using a combination of flour, cornstarch, and spices gives it a nice crunch without overpowering the delicate flavor of the fish.

My kids love helping me prepare the breading station, and it’s become a fun family activity. We like to serve it with a side of tartar sauce or lemon wedges for a nice bright touch. The best part is that this recipe is incredibly versatile – we can make it for a quick weeknight dinner or save it for special occasions like holidays or family gatherings.

Plus, it’s surprisingly healthy considering how delicious it is! The omega-3 rich catfish pairs perfectly with the crispy exterior and makes for a satisfying meal. My husband loves how much flavor we can pack into this dish without overpowering the fish itself.

It’s truly a crowd-pleaser. And let’s be honest – who doesn’t love a good catfish? The crispy exterior gives way to tender flakes of fish that are just divine.

I’ve even started experimenting with different seasonings to give it an extra boost of flavor.

Pan Fried Catfish

4.9 from 1821 votes

A classic Southern dish featuring catfish fillets coated in a seasoned cornmeal crust and pan fried until golden and crispy. This easy recipe delivers a satisfying crunch and tender flaky fish in under 30 minutes.

Prep Time10 mins
Cook Time12 mins
Resting Time0 mins
Total Time22 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Catfish

4 catfish fillets (about 6 oz each)
1 cup buttermilk
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 cup vegetable oil for frying

👨‍🍳Directions

1Rinse the catfish fillets under cold water and pat them dry with paper towels.
2Pour the buttermilk into a shallow bowl and place the fillets in it, turning to coat.
3Let them soak for 5 minutes while you prepare the coating.
4In a separate shallow bowl, whisk together the cornmeal, flour, salt, black pepper, paprika, and cayenne if using.
5Remove each fillet from the buttermilk, allowing excess to drip off, then dredge it in the cornmeal mixture, pressing gently so the coating adheres on both sides.
6Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7Carefully place two coated fillets into the hot oil, skin side up if present, and cook for 4 to 5 minutes until the bottom is deep golden brown and crispy.
8Using tongs, flip the fillets and cook for another 4 to 5 minutes until the second side is golden and the fish flakes easily with a fork.
9The internal temperature should reach 145°F.
10Transfer the cooked fillets to a paper towel-lined plate to drain excess oil.
11Repeat with the remaining two fillets, adding more oil if needed.
12Serve the pan fried catfish immediately while hot and crispy, with lemon wedges, tartar sauce, or your favorite sides.

🔧Equipment

Large skillet
Mixing bowls
Tongs
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 80mg🧂Sodium: 680mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 25g

📝Notes

For a lighter version, you can pan fry in a nonstick skillet with just 2 tablespoons of oil. Adjust the cayenne to your preferred spice level. Leftover catfish can be refrigerated and reheated in a 350°F oven for 5 minutes to restore crispiness.

Watch Video Of How Pan Fried Catfish Works

Pan fried catfish is a recipe I come back to again and again because it is reliable and always delicious. It works for a quick weeknight meal or a relaxed family gathering where everyone can help themselves.

The crispy coating and tender fish never disappoint. Leftover catfish stores well in the fridge for up to two days.

To reheat it I place the fillets on a baking sheet in a 350 degree oven for about 10 minutes to bring back the crispiness. You can also reheat them in a skillet with a little oil over medium heat.

I like to serve leftovers on a sandwich with lettuce and tomato or flaked over a salad for lunch. This recipe is always a good idea because it is simple, satisfying, and brings people together.

❓ Frequently Asked Questions About Pan Fried Catfish

Q: What type of catfish should I use for this recipe?

I recommend using any white or light-colored catfish fillet for this recipe. You can usually find them at your local grocery store or fish market.

Q: Can I bake instead of pan-frying?

Yes, you can definitely bake the catfish instead of pan-frying if you prefer. Simply preheat your oven to 400°F (200°C) and bake the fish for about 12-15 minutes, or until cooked through.

Q: How do I prevent the breading from falling off during cooking?

One trick I use is to dip the fish in a little bit of beaten egg before dredging it in the breading mixture. This helps the crumbs adhere better.

Q: Can I use panko breadcrumbs instead of regular breadcrumbs?

Panko breadcrumbs will give you an even crisper coating than regular breadcrumbs!

Q: How do I reheat leftover pan-fried catfish?

You can reheat leftover pan-fried catfish by wrapping it in foil and baking it in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

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