Category: Fish

This Crispy Southern Catfish Recipe is a classic Southern combination of saltine crackers and margarine. It’s the basis for this unusual recipe for catfish.

Rather than pan-frying, these fillets are doused in melted margarine, coated in the cracker crumbs, and grilled on the barbecue.

The crackers soak up the margarine and get crispy, the fish stays tender and moist, and you have loads of compliments coming your way!

It’s not complicated, but do keep an eye on the heat of your grill – too much heat will char the cracker.

If a grill is not available or the weather does not permit outdoor grilling, pan-fry the fillets in melted margarine or broil them until crispy.

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Crispy Southern Catfish Recipe

Prep Time

40 mins

Cook Time

10 mins

Total Time

50 mins

 

Delicious from the grill or the frying pan! 

Course: Main Course

Cuisine: American

Servings: 4

Calories: 210 kcal

Ingredients

• 4 fillets ounces each fresh catfish
• 1 cup saltine crackers finely crushed
• ½ cup margarine or unsalted butter melted
• 1 teaspoon seasoned salt
• ½ teaspoon celery salt
• ½ teaspoon ground black pepper
• ½ teaspoon granulated garlic or garlic powder
• 1 cup milk whole or skim

Instructions

1. Soak the catfish fillets in the milk for about 30 minutes in the refrigerator.
2. Light a charcoal barbecue or heat a gas grill.
3. Shake off the excess milk from the fish and discard the milk. Pat the fillets dry.
4. Combine the crushed saltines with the seasoned salt, celery salt, black pepper and garlic. Dip the fillets first in the melted butter, then press them gently into the melted margarine.
5. Grill the fish over medium heat, covered, for about 10 minutes, turning once, until the fish flakes easily with a fork. You can also lay the fillets on a piece of strong aluminum foil and lay the foil directly on the grill.

Good To Know About This Catfish Recipe

The smoke of the grill or barbecue adds a unique flavor to the fish. If your grill doesn’t have a cover, use the largest stainless steel bowl you can find to use as a cover, or just tent the fish with aluminum foil. Try to capture as much of the smoky essence that you can.

Food For Thought

For a spicier variation, combine Panko bread crumbs combined with seasoned bread crumbs, Cajun or blackening spices, and any other herbs or spices you may favor. Douse the fillets with hot pepper sauce before coating them and add a pinch of cayenne to the melted margarine.

Up Next: 

Nan’s Classic Mustard Potato Salad

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This Grilled Catfish recipe takes a little of the traditional Cajun seasonings and cornmeal then gently cooks the fish in a skillet on the barbecue.

Catfish Cajun style is so often smothered in heat-seeking spices and then deep-fried, that it’s easy to forget how tender and flavorful it can be.

The smoke of the charcoal gives the fish an extra added layer of flavor that will amaze your family and have them asking for more.

Take advantage of this economical fish next time you have friends over for a backyard barbecue and watch their eyes light up – it’s that good!

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Skillet Grilled Catfish Cajun Style

Prep Time

30 mins

Cook Time

8 mins

Total Time

38 mins

 

A variation away from fried catfish that could easily become a favorite!

Course: Main Course

Cuisine: Grilling

Servings: 4

Calories: 165 kcal

Ingredients

• 4 fillets 6 ounces each fresh catfish
• ¼ cup yellow cornmeal
• ¼ cup all-purpose flour
• 1 teaspoon dried onion
• 1 teaspoon dried garlic or garlic powder
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon white pepper
• ¼ teaspoon cayenne pepper
• ¼ cup 1 stick unsalted butter, cut into pieces and kept cold
• Lemon wedges and chopped fresh parsley for garnish

Instructions

1. Combine the cornmeal and flour, then add the dried onion, garlic, basil, thyme, kosher salt, white pepper and cayenne pepper. Pour the mixture in a resealable plastic bag and dredge the catfish fillets, one by one.
2. Light a charcoal barbecue to medium heat. Place a cast iron or heavy enamel skillet on the grill rack. When it gets hot, add the butter.
3. When the butter has stopped sizzling, add the coated fillets, flat side up. Close the hood to the barbecue and let the fish cook, about 6 to 8 minutes. Turn the fish over and finish cooking, covered, for another 6 to 8 minutes. The fish is done when it flakes easily with a fork.
4. Plate the fillets on a warmed platter and pour the juices from the skillet over the fish. Serve with lemon wedges and chopped fresh parsley scattered over the top.

Tips and Tidbits About Grilled Catfish

Good To Know –This is a wonderful preparation for other fish as well, such as salmon, tilapia, striped bass or snapper. It’s even good with boneless skinless chicken breasts that have been pounded about ¼ -inch thick.

Food For Thought – Take advantage of the hot barbecue to grill some vegetables for your dinner. Ears of corn, red bell peppers, and zucchini do really well on the grill, seasoned and brushed with a little olive oil. Grill some thick slices of sourdough bread to soak up all the sauce from the catfish.

Enjoy!

Up Next:

Grilled Shrimp — Mmmmmm

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How about a Tex-Mex style Beer Battered Catfish dinner, complete with tortilla chips, salsa, and beer? It might sound far-fetched, but give this crunchy and spicy catfish a try.

The fresh catfish fillets are marinated in a mixture of beer and lime juice, with a few spicy ingredients thrown in. Then it’s coated in a mixture of crushed tortilla chips and cornmeal and baked until flaky and crunchy.

Your favorite style salsa is stirred into hot melted cheese and spooned over the baked fish as a finishing touch.

Customize the spices and adjust the heat as preferred by your family, then sit back and accept the accolades!

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Queso Catfish - Beer Battered Catfish Recipe

Prep Time

45 mins

Cook Time

20 mins

Total Time

1 hr 5 mins

 

Southern fried catfish with a twist! A really different catfish dinner that your family will love. 

Course: Main Course

Cuisine: American

Servings: 4

Calories: 195 kcal

Ingredients

• 4 fillets 6 ounces each fresh catfish
• 1 cup tortilla chips finely crushed
• ¼ cup yellow cornmeal
• ½ cup beer regular or light
• ¼ cup plus 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro chopped
• 1 small jalapeno seeded and finely chopped
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 4 ounces processed cheese such as Velveeta, cubed
• ¼ cup salsa spicy or mild, your choice

Instructions

1. Combine the ¼ cup lime juice with the beer, then add the chopped cilantro and jalapeno.
2. Put the catfish fillets in a shallow dish or glass baking dish and pour the marinade over them. Turn the fish to make sure they are completely coated. Cover the dish and marinate in the refrigerator for about 30 minutes.
3. Preheat the oven to 400F. Coat a baking dish with cooking spray or a little olive oil.
4. Combine the cornmeal and crushed tortilla chips. Stir in the kosher salt, cayenne pepper, chili powder and the ground cumin.
5. In a separate shallow dish, combine the 2 tablespoons lime juice with the olive oil.
6. Remove the catfish from the marinade and shake it to remove any excess. Discard the marinade.
7. Dip each fillet first in the lime juice and oil mixture, then press them firmly in the tortilla chip and cornmeal mixture. Lay the fillets in the prepared baking dish side by side.
8. Bake the catfish in the hot oven for 25 to 30 minutes. The thickness of the fillets will determine the total cooking time, so check the fish after 25 minutes to see if it flakes easily with a fork.
9. While the fish is cooking, heat a small saucepan and combine the salsa and the cubed cheese. Stir the mixture until it melts.
10. When the fish has finished cooking put 1 fillet on each dinner plate and spoon some of the cheese and salsa sauce over each portion. Serve Beer Battered Catfish hot.

Food For Thought – Some people like more Mex than Tex – you can spice up the queso by putting the minced jalapeno in the melted cheese rather than the marinade. You can also save some of the cilantro as a garnish over the melted cheese just before serving.

Good To Know – If you have cheese other than Velveeta on hand, use that instead. Cheddar, Jack or Monterey Jack can be diced and melted in a little milk over a low flame. Stir it regularly to keep it from sticking, then stir in the salsa.

Jazz it up and make it your recipe! Enjoy this Beer Battered Catfish.

Up Next: 

One Dish Chicken and Rice Bake

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You really need to try some baked catfish recipes like this Crab-Stuffed Catfish from my collection! If you haven’t convinced your family to eat more fish, this may just be the recipe that makes them beg for more.

The wonderful thing about catfish is its availability in so many parts of the country and the fact that it’s so good!

Now I’m from the Southeastern U.S and fried catfish is the norm. But I’ll have to admit baked catfish is really, really good!

Because the catfish is baked and not fried, you can spend your saved calories on a fabulous dessert.

Try this today – use your imagination to customize the dish for your family’s preferences.

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Baked Catfish Recipes – Crab Stuffed Catfish

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

 

Fresh catfish fillets are stuffed with crab, Monterey Jack cheese and just enough cayenne pepper to give it some spicy interest.

Course: Main Course

Cuisine: American

Servings: 4

Calories: 280 kcal

Ingredients

• 4 fillets 6 ounces each fresh catfish
• 6 ounces crabmeat – fresh is best. Use frozen thawed and drained or canned, rinsed and drained
• 4 tablespoons Monterey Jack cheese shredded
• 3 tablespoons dried bread crumbs plain or seasoned
• 1 tablespoon mayonnaise regular or reduced calorie
• ¼ teaspoon granulated garlic or garlic powder
• ½ teaspoon dried onion
• ¼ teaspoon celery salt
• ¼ teaspoon cayenne pepper
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

1. Preheat the oven to 375F. Coat a baking dish with cooking spray or a little olive oil.
2. Butterfly each fillet: Using the tip of a sharp knife, make a shallow slit down the center of each fillet lengthwise, from top to bottom. Insert the tip of the knife under the flesh of the fillet, first on the left side, and slide it down the length of the fillet to make a pocket. If you start with your knife about an inch from the top of the opening cut, and stop about an inch before the cut ends at the bottom of the fillet, you should have enough of a pocket to put the stuffing in. Reverse the fillet on your cutting board and repeat the pocket procedure on the other side. Your fillet is now ready for stuffing.

Make the stuffing:

1. In a small bowl, combine the drained crabmeat with the bread crumbs, mayonnaise, garlic, onion, celery salt, cayenne, kosher salt and black pepper. Mix gently but thoroughly.
2. Stuff each fillet with the crab mixture. Gently press the stuffing into each side of the butterflied fillet. Sprinkle the shredded Monterey Jack on the top of each fillet and place them in the prepared baking dish.
3. Bake the catfish in the hot oven for about 25 to 30 minutes or until the fish flakes easily with a fork. The cooking time will depend somewhat on the thickness of the fillets – if the fish needs more cooking time, cover the pan with foil and bake a little longer.

Food For Thought – To extend the volume of stuffing, you can add more cheese, breadcrumbs or crab. Parmesan cheese is an excellent substitute for the Monterey Jack – add about ¼ cup of shredded Parmesan.

Spice lovers, knock yourselves out! Catfish and crab both have mild, delicate flavors. If you need more heat, add a minced jalapeno, crushed red chili flakes and as much Tabasco as you like.

Diced celery and red bell peppers add some crunch, and a sprinkling of Old Bay seasoning and Worcestershire sauce add some depth.

Whatever your family likes would probably work well in baked catfish recipes!

Good To Know – If you don’t feel like attempting the butterfly technique, simply mound the stuffing on top of each fillet and gently press it down. A couple of tablespoons of melted butter or olive oil over the top will help it develop a nice crust.

On Your Own – Other fish filets would work just as well in baked catfish recipes – try whitefish or sole fillets. A salmon fillet would be perfect with this stuffing – ask at the fish counter if the butcher could butterfly the fillet for you if you don’t want to try it yourself.

Is Eating Catfish Healthy?

In addition to the benefits of baking rather than frying this catfish dish has the added benefit of the fact that catfish contains omega-3 fatty acids.

The American Heart Association says that we should eat two servings of fish weekly to take advantage of it’s omega-3 content!

Not only does catfish contain omega-3’s but it also contains omega-6 fatty acids. Omega-6 fatty acids are essential to brain function and they are not produced in the body. They can only be obtained from the foods we eat!

So the answer to the question “is it healthy to eat catfish” is a definite YES!!!

Try this recipe and then start your own Baked Catfish Recipes collection!

Up Next:

Tex-Mex Pork Chops – Delicious and Easy!

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This Baked Catfish Recipe is a break from traditional fried catfish. Very easy recipe to prepare and uses common ingredients.

You probably already have everything you need on hand.

A blend of honey, mustard, and onion is brushed on each fillet along with chopped parsley. The fish is then baked in a low oven and to finish is popped under the broiler to a sizzling golden brown.

Serve with a honey-mustard mayonnaise or tartar sauce and your favorite side dish.

Dinner is done and you have one pan to clean – how amazing is that?

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One Dish Honey Mustard Baked Catfish Recipe

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

This Baked Catfish Recipe is a blend of honey, mustard and onion brushed on each fillet along with chopped parsley and baked in a low oven.

Course: Main Course

Cuisine: American

Keyword: Baked Catfish Recipe

Servings: 4

Calories: 205 kcal

Ingredients

• 4 fillets 6 ounces each fresh catfish
• 1 small onion finely chopped
• ¼ cup honey-Dijon mustard or half honey and half Dijon mustard, mixed
• ½ teaspoon granulated garlic or garlic powder
• kosher salt and ground black pepper
• dried parsley flakes

Instructions

1. Preheat the oven to 350F. Coat a baking tray with cooking spray or a little olive oil.

2. Combine the chopped onion and the honey-mustard and coat the filets. Season the catfish with the kosher salt and black pepper, then sprinkle them with the granulated garlic.

3. Lay the fillets side by side on the prepared cooking tray and sprinkle the parsley flakes over the top.
4. Bake in the preheated oven for about 20 minutes. Turn the oven to broil, and broil the fish for 2 or 3 minutes to give the onion mixture a crispy finish. Serve hot.

Food For Thought – Make use of what you have on hand even if you don’t have these exact ingredients. It’s the contrast of the sweet, tangy, and savory that gives this recipe its unique flavor. Orange marmalade with stone ground mustard and minced rosemary covers all these bases, as would spicy brown mustard, molasses, and caraway seeds. Let your taste be your guide.

Good To Know – Keep this preparation in mind for chicken breast, salmon fillets, and pork chops. Make a large batch of the seasoning mixture and keep it on hand to use for more than just the baked catfish recipe.

Up Next:

BBQ Pulled Pork Recipe – Slow Cooker Easy

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This Cajun Baked Catfish Recipe is quick, easy, economical, healthful and it tastes so doggone good your family will gobble it up!

If you’re trying to get more fish in your diet but running up against a non-fish eating family this is the recipe to try!

The secret is in the blend of seasonings that coat both sides of the catfish fillet. There is cayenne and hot pepper sauce, so you may want to make adjustments for those who don’t require a mouthful of heat.

A few minutes baking in a hot oven and it’s done. You can actually marinate the fish earlier in the day then just pop it in the oven to bake when you get home.

Life should be so simple!

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Cajun Baked Catfish Recipe – Easy, Delicious And Healthy

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

I love most anything Cajun and this baked catfish is out of this world good.

Course: Main Course

Cuisine: Cajun

Keyword: Cajun Baked Catfish Recipe

Servings: 4

Calories: 295 kcal

Ingredients

• 4 fillets 8 ounces each fresh catfish
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder or granulated garlic
• 2 teaspoons chili powder
• ½ teaspoon cayenne pepper
• ½ teaspoon hot pepper sauce such as Tabasco
• ½ teaspoon kosher salt
• 2 teaspoons olive oil

Instructions

1. Preheat the oven to 450F. Lightly coat a baking dish with cooking spray or a little olive oil.
2. Combine the dried thyme, garlic powder, chili powder, cayenne, pepper sauce, kosher salt and olive oil in a small bowl. Stir the mixture with a fork to blend it completely.
3. Use a pastry brush or the backside of a spoon, and evenly spread the seasoning over both sides of the catfish fillet.
4. Place the fish in the prepared baking dish and bake in the hot oven for 10 to 12 minutes, or until it flakes easily with a fork. The cooking time will depend on the thickness of the fillets.
5. Serve hot with Cajun mayonnaise or tartar sauce.

Enjoy!

Food For Thought – For some people catfish, even baked catfish, is not catfish unless it has some type of breading.

While it is more beneficial, calorie wise, to bake the fish plainly, you can prepare a light crust to keep the crust people happy.

Combine the above seasoning mixture with a little buttermilk (regular milk is fine also), dip each fillet in it then lay them in the baking dish and cover them with plain or seasoned bread crumbs. The oil in the seasoning mix should soak up some of the breading and the topping should get lightly crunchy as it bakes.

Delicious baked catfish!

Up Next: 

Grilled T-Bone Steaks

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This is one of my best fried catfish recipes! It doesn’t have the heat of a Cajun-style fish fry, which I love, instead it’s savory with lemon pepper.

If you’ve never had catfish before, let this be your introduction.

The coating is a fairly straight forward blend of cornmeal and flour that gets extra crunch from the addition of beaten eggs.

If you’re not sure you like lots of heavy spice, adjust the amount of lemon pepper more to your liking, but use the full amount to get the whole impact.

Serve this with wedges of fresh lemon and your favorite tartar sauce and then claim to everybody that it’s one of your best fried catfish recipes.

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Fried Catfish Recipes - The Best Of All Time

Ingredients

• 6 fillets 6 ounces each fresh catfish
• 1 ½ cups all-purpose flour
• ½ cup yellow cornmeal
• 1 ½ tablespoons lemon pepper
• kosher salt
• 1 cup vegetable oil for frying

Instructions

1. Combine the app purpose flour, yellow cornmeal and the lemon pepper in a small bow. (This step can be done days ahead and kept in an airtight container).
2. Whisk the eggs until they are well beaten.
3. Season the catfish fillets with the kosher salt. One at a time, submerge the fillets in the beaten eggs. Make sure the fish is completely covered.
4. Press the egg-coated fillets into the flour mixture, making sure they are completely covered. Place the coated fish on a sheet pan and refrigerate them for at least 15 minutes. This will help keep the breading on the fish.
5. Heat the vegetable oil on a large, heavy-bottomed skillet. The temperature should be maintained at about 360F to 375F.
6. Fry the fillets without crowding them in the skillet. They should be golden brown – turn once to cook both sides. After about 6 to 8 minutes, check to see if they are flaky inside – this will depend on the thickness of the fillets. Remove the fish to a wire rack or paper towels to drain, then serve hot.

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Good To Know About Fried Catfish Recipes – Many people like the flavor of butter with fried fish, but it is not the best medium for a high temperature recipe.

If you like the flavor, you can also use a half cup of margarine, which is essentially butter-flavored oil, or you can make clarified butter to fry in.

Melt a stick and a half of unsalted butter over low temperature until the solids float to the top. You can carefully skim them off and discard them or strain the melted butter through cheesecloth.

Food For Thought – This is also an excellent seasoning for broiled fish. Omit the coating, just season the fillets with lemon pepper and kosher salt. Broil them about 8 inches from the heat, turning once. They should turn a nice brown and be flaky inside.

Whether fried or broiled, serve with fresh lemon wedges to enhance the lemon pepper and it’s still one of the best fried catfish recipes.

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Homemade Turkey Vegetable Soup

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This Fried catfish Recipe has evolved over the years as a compilation of several New Orleans-style recipes. Almost always fried a little on the spicy side.

Many restaurants in New Orleans pride themselves on their house specialty fried catfish recipe.

This is one of those New Orleans-style fried catfish recipes. Humorously called “fries” the thin strips of catfish are coated in cornflour and cayenne, then deep-fried to a crispy golden brown.

Try these “fries” with your favorite Creole dip or tartar sauce – they also make outstanding sandwiches served on toasted French rolls, slathered with Cajun mayo.

Give this fried catfish recipe a try!

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Fried Catfish Recipe New Orleans Style

Prep Time

12 mins

Cook Time

3 mins

Total Time

15 mins

 

I love Fried Catfish and this New Orleans Style is just how I like it.

Course: Main Course

Cuisine: Cajun

Keyword: Fried Catfish Recipe New Orleans Style

Servings: 4

Calories: 395 kcal

Ingredients

• 1 fillet 10 ounce catfish
• 1 ½ teaspoons cayenne pepper
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup corn flour or half cornmeal and half corn starch
• 3 to 4 cups vegetable oil for deep frying

Instructions

1. Wrap the catfish fillet in plastic and put it in the freezer for about 20 minutes – you don’t want it rock solid, just very firm.

2. Lay the partially frozen fillet on a work surface and cut it into ½ inch strip, slicing on the diagonal. They should resemble French fries.

3. Season the fish with the cayenne, covering the entire surface equally. Put the seasoned fish in the refrigerator to thaw out.

4. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven. It should reach a medium-high temperature of 375F.

5. Combine the cornflour with the kosher salt and black pepper. Toss the thawed catfish in the seasoned flour and fry them in batches. Pick up each piece with tongs and swirl it a little in the hot oil before releasing it. This will keep it from sinking and sticking to the bottom of the pot.

6. Fry the catfish pieces until they are golden brown on all sides, about 3 minutes. Drain the cooked fish on a wire rack or paper towels. Serve hot.

Food For Thought – Even though these “fries” are coated in cayenne, they may not have enough sizzle for some people. You can fire up the engines with as much cayenne as you can handle! For extra flavor that is not necessarily hot, try adding granulated garlic, dried onion and a bit of celery salt to the cornflour mixture,

Good To Know About This Fried Catfish Recipe – Corn flour is extra-fine cornmeal. You can approximate the texture by putting cornmeal in a blender and process it until it has a consistency like flour. You can also use a combination of cornmeal and cornstarch to approximate the texture of cornflour. And you can always use just plain flour to fry with, it just won’t have the same crunch.

Up Next:

Grilled Vegetable Salad

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