Best Catfish Fillets Recipes

AIR FRYER BLACKENED CATFISH FILLETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Whisk melted butter, olive oil, and blackened seasoning together in a small bowl until it forms a paste. Brush paste on both sides of the catfish fillets.
• Place fillets in the basket of the air fryer and cook until fish is browned and flakes easily with a fork, about 15 minutes.

QUICK CATFISH FILLETS

Steps:

• In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
• Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.

BAKED CATFISH FILLETS

Steps:

• Preheat oven to 425 degrees.
• Whisk wet ingredients together in a bowl and combine dry ingredients on a piece of wax paper.
• Spray a glass baking dish with Pam or olive oil.
• Rinse catfish in cool water and DRY THOROUGHLY with paper towels.
• Dip each catfish fillet in wet ingredients and dredge in breading to coat. Just a nice, light covering is enough. Don't try to completely cover in breading.
• Place catfish fillets in glass baking dish & refrigerate for 10 minutes. This step, plus making sure the fillets are very dry before dipping in the egg will help the breading stick to the fish and NOT the pan!
• Bake at 425 for 10 to 12 minutes per side.
• Serve with lemon wedges for garnish.

CRISPY BROILED CATFISH FILLETS

Steps:

• Spray shallow baking pan with nonstick cooking spray. Beat egg in shallow dish or pie pan until foamy. Add milk; mix well. In another shallow dish, combine cornmeal, lemon peel, salt, thyme and pepper; mix well.
• Dip catfish fillets in egg mixture; dip in cornmeal mixture to coat. Arrange fish in sprayed pan.
• Broil 4 to 6 inches from heat for 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve tartar sauce with fish.

GOLDEN CATFISH FILLETS

Steps:

• In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper. Dip fillets in milk mixture, then coat with cornmeal mixture. , Heat 1/4 in of oil in a large skillet; fry fish over medium-high for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon or lime if desired.

SAUTEED CATFISH FILLETS WITH PECAN BUTTER SAUCE

Steps:

• Have ready in separate shallow dishes the flour, and the egg beaten with the water. Dredge each catfish fillet in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the flour again, shaking off the excess. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the fish in batches, adding the remaining oil as necessary, for 2 to 3 minutes on each side, or until it just flakes. Transfer the fish to paper towels to drain and keep it warm, covered.
• In a skillet cook the onion and the garlic in the butter over moderately low heat, stirring, until they are softened, add the pecans, and cook the mixture over moderately high heat, swirling the skillet, until the butter is browned and the pecans are toasted well. Stir in the lemon juice, the Tabasco, and salt and pepper to taste. Divide the fish among 6 heated plates, spoon the butter sauce over it, and garnish each serving with a lemon wedge.

CATFISH FILLETS IN WHITE WINE AND MUSHROOM SAUCE

Steps:

• Pre-heat oven to 400°F.
• Wash fish fillets and pat dry; rub the bottom of a baking dish large enough to hold the fillets in one layer with 1 TBS of the butter.
• Arrange the fish in the baking dish then pour the wine over the fish.
• Scatter the mushrooms over all then salt and pepper to taste.
• Place in the oven and bake for 10 minutes.
• Meanwhile, melt the remaining 4 TBS butter in a saucepan and add the flour, using a whisk to blend completely, then add the milk and cook until thickened and smooth, whisking all the while (this should go pretty quickly!).
• After the fish have baked for 10 minutes, remove pan from the oven and very carefully pour the liquid into the white sauce (get as much of it as you can but it isn't necessary to get every last drop).
• Bring the contents of the saucepan once again to the boil, then reduce heat and simmer for 5 minutes, stirring as needed to prevent sticking (I whisk just about constantly).
• After this time, remove from heat and stir in the lemon juice, then pour the contents over the fish.
• Return fish to oven and bake an additional 10 minutes.
• To serve, sprinkle parmesan and parley over the top of each serving.

OVEN BAKED ALMOND CRUSTED CATFISH FILLETS

Steps:

• Set oven rack slightly above the middle of the oven and preheat to 500.
• Cut the catfish fillets into serving size pieces.
• Place the milk in a bowl and whisk the egg into it.
• Add the Cajun spice, minced onion and black pepper to the milk/egg mixture.
• In a separate flat dish, mix the bread crumbs and the sliced almonds. Dip the fish pieces into the seasoned egg wash, then coat them with bread crumb/almond mixture.
• Place the coated catfish fillets on a well greased (olive oil or similar oil) flat baking pan.
• Pour the melted butter evenly over the fillets.
• Place the baking pan on rack and bake for 10-12 min or until fish flakes easily. It is better not to over-cook fish.

FLAVORFUL CATFISH FILLETS

Steps:

• In a shallow bowl, whisk buttermilk and mustard until smooth. In another bowl, combine the cornmeal and seasonings. Dip fillets into buttermilk mixture, then into cornmeal mixture. , Place 1 in. apart on a wire rack coated with cooking spray. Place rack on a baking sheet. Broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.

CATFISH FILLETS IN WHITE WINE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
• Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
• Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
• Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.

CRISPY CATFISH FILLETS

Steps:

• Preheat oven to 425°F.
• Combine dressing and egg whites, whisk well.
• Combine cornmeal, parmesan, flour, pepper and salt in shallow dish.
• Pat fish dry, dip in egg mixture and dredge in cornmeal mixture.
• Place fish on a baking sheet coated with cooking spray.
• Bake 8-12 minutes each side until lightly browned and fish flakes easily.
• Serve with lemon wedges.

GRILLED CATFISH FILLETS

Steps:

• Place fillets in a large resealable plastic bag; add salad dressing.
• Seal bag; refrigerate for 1 hour, turning occasionally.
• Drain and discard marinade.
• Combine remaining ingredients; mix well.
• Grill fillets, covered, over medium-hot coals for 3 minutes on each side.
• Brush with sauce.
• Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.

MARINATED CATFISH FILLETS

Steps:

• Place fillets in a large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. , Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.) , Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.

FRIED CATFISH FILLETS

Steps:

• 1. In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper.
• 2. Dip the fillets in milk mixture, then coat with cornmeal mixture. Heat 1/4" of oil in a large skillet; fry fish over medium-high heat for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon or lime if desired.

SPICY GRILLED CATFISH FILLETS

Steps:

• 1. In a 12" skillet, heat olive oil.
• 2. Season fillets with blackened seasoning on both sides of fish. Cook in hot oil for a couple minutes on each side. Blackened seasoning will smoke, so reduce heat to prevent fire alarm from going off. Cook until fish is tender and easily flakes. Remove from heat and place on warmed dinner plate to serve.
• 3. Serve with lemon slices.

CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE

Steps:

• Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
• Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.

FRIED FISH FILLETS (CATFISH, SWAI, FLOUNDER, ETC)

Steps:

• 1. Wash fish fillets and set aside. My pic is swai this time. We also love catfish and speckled trout this way.
• 2. Mix together buttermilk and half that amount of sour cream. For instance if you are using 1 cup buttermilk then use 1/2 cup sour cream. This amount depends on how many fish fillets you are using so use your own judgement. Mix in salt, pepper and paprika and whisk until well combined.
• 3. Place fish fillets in a bowl with lid or ziplock bag and pour in the buttermilk mixture and refrigerate for at least one hour or up to several hours, turning the bag (or bowl) occasionally.
• 4. To fry: Put two plastic grocery bags together and put in the flour, salt, pepper and paprika. Combine together by gently moving the bag back and forth. Again use your judgement as far as the amount, which depends on how many filets you're frying. Add in the fish fillets. Securely close up bag by twisting top then gently shake the bag until fillets are well coated.
• 5. Take out fillets and shake off excess flour and place onto a cookie sheet. Get out skillet and heat up the oil or shortening you'll be frying them in.
• 6. Place in hot oil or shortening and fry to a golden brown or to your likeness. Be careful not to over cook.
• 7. Serve with tartar sauce, lemon wedges, vinegar or just plain. As sides we enjoy boiled or baked potatoes, slaw and hushpuppies.

CATFISH FILLETS IN GINGER SAUCE

Steps:

• In a 2-cup microwave-safe bowl, combine onion, oil and ginger.
• Microwave, UNCOVERED, on high for 1 1-1/2 minutes or until onions are tender.
• In a small bowl, combine cornstarch and water; blend until smooth.
• Add in broth, soy sauce, vinegar and cayenne; mix well.
• Stir into onion mixture.
• Microwave, UNCOVERED, at 70% power for 3-4 minutes, stirring after each minute, until sauce comes to a boil.
• Place catfish in a microwave-safe 3 quart dish.
• Pour sauce over catfish.
• COVER and microwave 5 1/2 to 7 minutes or until the fish flakes easily with a fork.

CATFISH FILLETS WITH JALAPENO TARTAR SAUCE

Steps:

• Begin heating 2 inches of oil over medium-high heat in a deep, heavy pot to 375 degrees.
• Meanwhile, combine beer, mustard, 2 tablespoons of oil, salt and pepper in a small shallow bowl; mix well.
• Put the cornmeal in another shallow bowl.
• Dip the fish into the cornmeal and coat, then dip it into the beer mixture.
• Add to the hot oil, one piece at time, cooking in batches if necessary. Do not crowd the pan.
• Fry until crispy and golden brown.
• To Make the jalapeno tartar sauce, combine all the sauce ingredients and mix.
• Chill until ready to serve with the catfish.

CATFISH FILLETS WITH MUSHROOM CREAM SAUCE

Steps:

• Set oven to broil.
• Salt and pepper fish on both sides. Set aside.
• Combine butter, oil and garlic in small saucepan over low heat until butter is melted.
• Saute the mushroom in medium size skillet in 1/2 of the butter/oil mix.
• Remove from heat and add the Booze. :-) Return to heat and cook until it becomes a glaze.Add the tomatoes, Thyme and cream. Simmer for 10 minutes until it thickens.
• Add salt and pepper to taste. (remember the fish is already salted and peppered).
• In another skillet heat the remaining butter/oil mixture.
• Saute the fish in it for 3-4 minute on each side. Just until cooked through. (thicker fillet will take longer).
• Transfer the fish to broiler proof dish and spoon the sauce over it. Sprinkle with the cheese and broil until cheese melts.Yum! :-).