Pan-Seared Catfish is a Southern-inspired seafood dish featuring tender catfish fillets coated in a seasoned cornmeal crust and cooked until golden brown. Crispy on the outside and flaky on the inside, it’s a quick and satisfying meal perfect for weeknight dinners.
Total Time:19 minutes
Yield:4 servings
Ingredients
4 catfish fillets (about 6 ounces each)
2 tablespoons olive oil or vegetable oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup cornmeal
2 tablespoons all-purpose flour
Lemon wedges, for serving
Fresh parsley, chopped, for garnish (optional)
Instructions
Pat the catfish fillets dry with paper towels.
In a shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
Coat each catfish fillet evenly in the seasoned cornmeal mixture, pressing lightly to help the coating adhere.
Heat the oil in a large skillet over medium-high heat.
Carefully place the fillets into the hot skillet.
Cook for 3 to 4 minutes per side until the coating is golden brown and the fish flakes easily with a fork.
Transfer the cooked fillets to a plate lined with paper towels.
Garnish with fresh parsley and serve with lemon wedges.
Notes
Soaking catfish in milk for 20 to 30 minutes before cooking can help reduce any strong fishy flavor.
For a gluten-free version, substitute the flour with a gluten-free flour blend.
Increase cayenne pepper or add Cajun seasoning for extra heat.
Store leftovers in the refrigerator for up to 3 days.
Reheat in a skillet or oven to maintain the crispy coating.
Serve with coleslaw, cornbread, rice, roasted vegetables, or mashed potatoes.
