Catfish Recipes

The Best Catfish Recipes


Catfish is one of my favorite freshwater fish, it is succulent, moist, sweet and mild flavored with firm flesh and less flaky than other whitefish. It makes an excellent dish and by including this nutritious fish in your diet helps meet your protein needs, your intake of vitamins and healthy fats and fatty acids.

I raise my catfish in a barrel so they are readily available to me and have been a staple in my meal planning for years.


Health benefits of Catfish

A 3-oz. serving of catfish introduces 122 calories and 6.1 g of fat into your diet. The low amount of calories in this fish make it a popular choice for a healthy meal plan – women generally require approximately 300 to 500 calories per meal, and men need around 400 to 600 calories, so it fits in well and allows you to serve several healthy side dishes with it. The fat content is also relatively low, and little of it is saturated fat — 2 g.

Catfish is high in omega-3 and omega-6 fatty acids. One serving of this fish provides 220 mg of omega-3 fatty acids and 875 mg of omega-6.

  • Has been shown to lower triglycerides reducing risk of heart disease.
  • Omega-3 supplements seem to boost the effectiveness of anti-inflammatory drugs helping with arthritis.
  • Depression. Some researchers have found that cultures that eat foods with high levels of omega-3s have lower levels of depression. Fish oil also seems to boost the effects of antidepressants and may help the depressive symptoms of bipolar disorder.
  • Baby development. DHA appears to be important for visual and neurological development in infants.
  • Asthma. A diet high in omega-3s lowers inflammation, a key part in asthma.
  • Alzheimer’s disease and dementia. Some research suggests that omega-3s may help protect against Alzheimer’s disease and dementia, and have a positive effect on gradual memory loss linked to aging.
  • The 15.6 g of protein in a serving of catfish provides you with all the amino acids your body needs. This high-quality, complete protein helps your body build lean muscle mass, and it also helps improve the effectiveness of your immune function. You may also rely on protein to give energy, especially if your body has used all the carbohydrates you have eaten for fuel.
  • One serving of catfish, and you take in 40 percent of the daily recommended intake of vitamin B-12. The vitamin B-12 in catfish is critical to aiding your body in the breakdown of the foods you eat into usable energy, but this vitamin has other functions as well. Without enough vitamin B-12 in your diet,you can become lethargic as well as lose some nerve functions.

As you see Catfish not only tastes great but is great for you!


Amandine Catfish Recipe



  • 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, dividedCatfish recipes
  • 1 tablespoon butter
  • 1/4 cup sliced almonds
  • 3 cloves garlic, thinly sliced
  • 1/2 cup low-fat milk
  • 1 large egg, lightly beaten
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound catfish, cut into 4 portions
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley


  • Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just beginning to brown, 1 to 3 minutes. Set aside.
  • Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any excess flour. (Discard any leftover mixtures.)
  • Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4 to 6 minutes per side.
  • Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 minutes. Pour the sauce over the fish and sprinkle with parsley.


Okra & Corn with Catfish Recipe


IngredientsCatfish Recipes

  • 2 cups fresh sliced okra
  • 1 3/4 cups fresh corn kernels
  • 1 medium onion, diced
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1 3/4 teaspoons Cajun or Creole seasoning, divided
  • 1 pound catfish fillets, patted dry and cut into 4 portions


  • Preheat oven to 450°F.
  • Combine okra, corn, onion, 2 teaspoons oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread the mixture out on a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes.
  • Meanwhile, sprinkle both sides of catfish with the remaining 1 teaspoon Cajun (or Creole) seasoning. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the fish and cook until just cooked through and starting to brown, about 4 minutes per side. Serve with the roasted vegetables.



Black Bean-Garlic Catfish Recipe


IngredientsCatfish Recipes

  • 1/4 cup all-purpose flour
  • 1 pound catfish fillets, patted dry and cut into 4 portions
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon plus 1 teaspoon canola oil, divided
  • 1 tablespoon black bean-garlic sauce
  • 1 tablespoon finely chopped scallion, plus more for garnish
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1/8 teaspoon crushed red pepper



  • Place flour in a shallow dish. Sprinkle catfish with garlic powder and salt. Dredge the catfish in the flour, shaking off the excess (discard the remaining flour).
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the fish and cook, turning once, until golden brown and just cooked through, about 5 minutes per side.
  • Meanwhile, combine the remaining 1 teaspoon oil, black bean-garlic sauce, 1 tablespoon scallion, vinegar, water and crushed red pepper in a small bowl.
  • Serve the fish with the sauce and garnish with more scallion, if desired.


Potato Hash & Catfish Recipe

Catfish Recipes


  • 2 small russet potatoes
  • 3 teaspoons canola oil, divided
  • 1 pound catfish fillets, patted dry and coarsely chopped
  • 1 medium red bell pepper, diced
  • 1 bunch scallions, sliced
  • 1/2 cup diced ham
  • 1 tablespoon whole-grain mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 lemon, cut into quarters



  • Poke several holes in potatoes and microwave on High until cooked through, 10 to 12 minutes. Cut the potatoes in half and set aside; coarsely chop when cool enough to handle.
  • Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add catfish and cook, stirring often, until just cooked through and opaque, 4 to 6 minutes. Transfer to a plate with a slotted spoon and discard any liquid in the pan. Add the remaining 2 teaspoons oil, bell pepper, scallions and ham and cook, stirring, until the vegetables are soft, about 4 minutes.
  • Return the catfish to the pan along with the chopped potatoes, mustard, salt and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.


Citrus Slaw Tacos With Grilled Catfish Recipe




1 tablespoon mild or hot chili powder
1/4 cup canola oil
2 tablespoons fresh lemon or lime juice
4 catfish fillets Catfish recipes

Citrus Slaw
2 cups prepared coleslaw mix
1 cup orange sections, diced
1 cup thinly sliced red bell pepper
1/2 cup vertically sliced red onion
1/2 cup vinegar
1/4 cup canola oil
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper

4 flour tortillas for soft tacos (10-inch)
Lemon and/or lime wedges
Cilantro leaves (optional)



Preheat grill. Combine chili powder, canola oil and lemon or lime juice in dish. Add fillets and marinate for 20 minutes. Brush marinade over both sides of fillets. Arrange in wire grilling basket coated with canola oil cooking spray. Place grilling basket on grill rack. Grill 6 to 8 minutes on each side or until catfish flakes easily when tested with a fork.

To prepare coleslaw, combine coleslaw mix, oranges, red bell pepper and red onion in bowl. In small bowl, whisk together vinegar, canola oil, sugar, salt and pepper. Pour over slaw mixture, tossing gently. Cover and chill.

To serve, place 1 fillet on tortilla and top with 3/4 cup Citrus Slaw. Squeeze lemon and/or lime over slaw. Garnish with cilantro, if desired.


Mississippi Fried Catfish Recipe


Catfish Recipes

  • 3/4 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon sea salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon cayenne pepper
  • Canola oil, for frying
  • 4 catfish fillets
  • Tartar sauce
  • Hot sauce (optional)
  • Combine cornmeal, flour, paprika, salt and both peppers in a shallow bowl or pan.
  • Coat fillets with mixture on both sides, shaking off excess.
  • Fill a heavy skillet or large frying pan with about an inch of oil. Heat to 350°F.
  • Add catfish two at time and fry until golden, 5 to 6 minutes, turning once.
  • Remove and drain on paper towels. Serve with tartar sauce and a dash of hot sauce, if desired.


Blackened Catfish


IngredientsCatfish Recipes

  • 2 tablespoons peanut oil, for frying
  • 4 catfish filets
  • 1 1/2 tablespoons salt
  • 1 tablespoons freshly ground black pepper
  • 1 tablespoons cayenne pepper
  • 1 tablespoons garlic powder
  • 1 tablespoons onion powder
  • 1 tablespoons thyme

Cajun Remoulade:

  • 2 tablespoon chopped Gherkin pickles
  • 2 teaspoons capers
  • 1 teaspoon chopped parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Dash hot sauce
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup mayonnaise


  • Preheat a cast iron skillet to medium high with peanut oil.
  • Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.
  • Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.
  • Cajun Remoulade:
  • Mix all ingredients together well. Cover and refrigerate until ready to serve.


Deep-Fried Catfish


Ingredients Catfish Recipes1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
1 (12-ounce) bottle amber beer
4 (6-ounce) catfish fillets
1 tablespoon salt
1 tablespoon cracked black pepper
2 tablespoons granulated garlic
1 lemon, juiced


  • Preheat a deep-fryer to 350 degrees F.
  • In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.
  • Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with the salt mixture.
  • Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don’t stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.

Barbecued Catfish


Ingredients4 (7-ounce) catfish fillets, skinned, de-boned
4 tablespoons dry rub
6 tablespoons cooking oil Catfish Recipes
1/2 cup hickory chips
1/2 cup water
1 cup Tartar SauceTartar Sauce recipe
  • 1 cup mayonnaise
  • 1/2 cup Dijon mustard
  • 3 tablespoons parsley leaves, chopped
  • 3 tablespoons green onion, chopped
  • 3 tablespoons capers
  • 3 sweet gherkins (recommended: Mt. Olive Sweet Gherkins)
  • 1 tablespoon gherkin juice
  • 3 tablespoons lemon juice
  • 1/8 teaspoon cayenne pepper
  • Salt
  • Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.


  • Preheat the grill.
  • Coat each catfish fillet with the dry rub.
  • Dip the fish into the oil and place the fillets on a hot grill to establish grill marks.
  • After establishing grill marks and the fillets release from the grill, place the catfish into a smoker.
  • Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade tartar sauce.

Fried Catfish Po Boy



  • Canola oil, for frying
  • 1/2 cup (1 stick) unsalted butter
  • 2 garlic cloves, smashed
  • 2 long soft-crusted French bread baguettes
  • 6 (6-ounce) catfish fillets
  • Sea salt and freshly ground black pepper
  • 1 cup milk
  • 1 large egg
  • 1 cup yellow cor meal
  • 1/2 cup all-purpose flour
  • Pinch cayenne
  • Sliced pickles
  • Hot sauce, for serving
  • Lemon wedges, for serving
  • Spicy Slaw
Spicy Slaw Recipe
  • 1 head green cabbage, shredded
  • 2 carrots, grated
  • 1 red onion, thinly sliced
  • 2 green onions, chopped
  • 1 red chile, sliced
  • 11/2 cups mayonnaise
  • 1/4 cup Creole mustard
  • 1 tablespoon cider vinegar
  • 1 lemon, juiced
  • Pinch sugar
  • 1/2 teaspoon celery seed
  • Several dashes hot sauce
  • Kosher salt and freshly ground black pepper
  • Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
  • In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.
  • Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
  • Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
  • Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
  • To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.
If you have any Catfish Recipes or suggestions please add them in the comment section below!



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