Best Catfish Recipes

Catfish is one of the most widely utilized types of fish in both European and American cuisine, and it is particularly popular in the Mediterranean. The species that are farmed or fished for food are relatively large, and they are recognized for having high in vitamin D and omega-6 fatty acids, among other things. There are numerous ways to prepare dishes with this breed, and we have selected 7 of the most popular ones to share with you in the following section.



Catfish Parmesan

One of the most popular dishes is the catfish parmesan; it’s both healthful and delicious, and it combines two of the most popular components to create a dish with a distinctive taste and flavor.


The following components are required: two-thirds of a cup of freshly grated parmesan cheese, all-purpose flour, salt, pepper, and paprika, one beaten egg, one-quarter cup of milk, and butter; the catfish fillets should weigh around 2 lbs apiece.


In a large mixing basin, whisk together the egg and milk until completely combined. In a separate bowl, this time a larger one, combine the cheese, flour, salt, pepper, and paprika and set it aside.


Fillets should be dipped in the egg mixture, then in the flour and cheese mixture, and finally placed in a lightly greased frying pan with a drizzle of butter. Cook till the chicken is crispy and, when it is finished, serve with lemon wedges or something else to suit your palate.




Catfish Soup

The catfish soup is a hearty main course that is not only delicious but also quicker to prepare than other similar items on the menu. All you need to make this extraordinary dish is two cups of dashi, two tablespoons of thinly sliced lemongrass, one tablespoon of julienned galangal, one tablespoon of cilantro leaves, two habanero peppers (thinly sliced), fish sauce, lime juice (about 14 cup), coconut milk, and one pound of catfish fillets (about a pound per person).


In order to prepare it, begin by cooking the dashi in a saucepan over low heat. Afterwards, add the lemongrass, galangal, cilantro, and habanero, along with the fish sauce and lime juice, and boil until the liquid begins to thicken and simmer.


After that, approximately 14 ounces of coconut milk and the fish fillet can be put to the pot. Cook for no longer than 4 or 5 minutes, as it does not take long for the fish to be properly cooked at this temperature. This meal is best served immediately because it is tastiest when it is hot.




Catfish Nuggets

Perhaps the only point of confluence between fast-food type items and a healthy lifestyle is a platter of catfish nuggets on the side of the road. This recipe is simple and pleasurable to prepare, and it does not necessitate the use of a large number of ingredients or prior cooking knowledge. Your family or friends will enjoy it. A total of 3 cups of milk, 2 cups of flour, 3 eggs, 1 cup of cornmeal, 1 cup of sugar, oil for cooking the fish, and a hot, spicy sauce of your choosing will be needed for this recipe.


Stir in 2 cups of milk until the salt is completely dissolved after adding enough salt to taste to a large mixing bowl.


Allow the fish fillets to soak in this mixture for approximately 30 minutes at room temperature before serving. In a separate dish, beat the eggs with around 2-3 tablespoons milk until they are light and fluffy, about half an hour after adding the flour. In a third bowl, combine one cup of flour, one cup of cornmeal, one cup of sugar, and seasonings like salt and pepper.


Pour enough oil into a frying pan to fill it with a layer that is approximately 1-inch deep and set aside. Heat the oil over high heat until it begins to swirl; while you are waiting for the temperature to be optimal, remove the fish from the milk, shake off any excess, and dredge it in flour, egg wash, and flour with cornmeal until it is thoroughly coated.


After immersing the catfish chunk in the thick layer of oil, fry it until it is well cooked, about 6 minutes after dipping it in the oil. Continue until all of the portions have been completed. It is possible to serve the meal with the spicy sauce after sugar has been dusted on top of the dish.




Fried Catfish with Crawfish Au Gratin sauce

Despite the fact that it is a difficult meal to prepare, it is well-known for its excellent taste and refinement, and it is served in many high-end restaurants. It necessitates the use of a large number of components, particularly for the sauce: 5 tablespoons of butter, 1 onion, 1 green bell pepper, minced garlic, flour, sugar, 34 of a tablespoon each of chicken and crab base, granulated garlic, basil, black and cayenne pepper, and thyme are combined in a large skillet.


For the sauce alone, additional ingredients such as milk, white wine, cheese, and chopped green onions are necessary. The fish fillets, of course, as well as Creole seasoning tailored to your preferences, 2 eggs, 2 cups milk, 2 cups flour, cornmeal, and frying pan oil are all required for the cooking process.


Preparing the sauce takes time and patience; to begin, melt some butter in a heavy skillet and saute the onions, peppers, and garlic until they are soft and translucent. Stir in approximately 3 quarters of a cup of flour for about 2 minutes, or until the mixture is uniform and smooth.


After that, combine the sugar, chicken and crab broths, granulated garlic, basil, black pepper, cayenne pepper, and thyme in a large mixing bowl.


Add the milk and wine to the mixture while constantly whisking it together. Continue to stir and wait for the milk to thicken; once this has occurred, add the cheese and melt it until it forms a part of the sauce, stirring constantly. If you like, you can also add four crawfish tails at this point, and then wait until everything is well heated.


The catfish must be seasoned with Creole seasoning before it can be served. Eggs should be beaten in a separate bowl with some milk added to them; the fillets will be coated in flour and then dipped in the milk and egg mixture, coating them with cornmeal to achieve a crispy and meal coating. Fry the catfish in a big skillet until it becomes a brownish hue, which should take no more than 10 minutes. Serve immediately. Before serving, sprinkle the green onions on top of the fillets and pour the sauce over them.




Catfish with Red Pepper Sauce

Although this dish appears to be exotic and upscale, it is not very complicated to prepare and does not necessitate the use of an excessive number of ingredients. To make the sauce, place approximately one and a half to two cups of chopped and roasted red pepper in a blender and mix until smooth. Add the garlic, lime juice, ginger, and cumin and blend until smooth.


Continue to run the machine until the surface gets smooth enough. After that, the mixture will be transferred to a saucepan and let to simmer for around 5 minutes. Removing the pan from the heat source and adding 2 tablespoons of fresh cilantro leaves, swirling constantly after they have been put into the mix, is a good way to finish it off.


With proper portion control, the sauce will make enough for approximately 4 servings; therefore, around 2 and a half pounds of catfish fillets, each weighing approximately 5 ounces, will be required to make the dish. You can season them with salt and freshly ground pepper to taste, depending on your preferences.


Because the fish will only be lightly fried, the spices that are added will have a strong flavor, thus it is not advisable to use too much. Using a large skillet, heat the oil until shimmering, then add the fillets.


Cook for approximately 2 minutes per side, or until the outer layer has turned golden-brownish in appearance. Remove from the oven and arrange on a large serving plate, allowing all of the sauce to be poured over the top. To make things a little more interesting, toasted sunflower seeds can be scattered on top of the dish.




Memphis Style Catfish

The Memphis-style catfish is a tasty dish that can be served for dinner or lunch and does not require a lot of time to prepare or bake. Remoulade sauce is served alongside the chicken. To make it, combine 1 cup mayonnaise, a quarter cup Creole mustard, 1 teaspoon paprika and one cayenne pepper, a half of a lemon (juiced), and Worcestershire sauce in a mixing bowl.


Fried in peanut oil, the fish can be prepared with one cup of cornmeal, paprika, cayenne peppers, buttermilk, and, if you want spicy meals, some hot sauce to finish it off.


Prior to placing the fish in the deep fryer, it will be warmed to 375 degrees Fahrenheit on the stovetop. Depending on your preference, season the fillet with salt and pepper before dredging it in the buttermilk, cornmeal, and spices (these have been previously mixed in a bowl). Drop the chunks of fish into the hot oil one at a time, keeping them over the heat source for approximately 4 minutes, or until they are crispy.


Remove them from the pan and place them on a plate lined with paper to allow the excess oil to drip away. The Remoulade sauce is made by combining all of the ingredients listed above in a large mixing bowl; it is then served with the fish.



Catfish and Peppers

This recipe is possibly the simplest of those on our list. Marinating the fish is as simple as mixing together vinegar, lemon juice, thyme, and pepper; preparing the fish itself is likewise rather straightforward.


In order to prepare the peppers, you will need to place properly sliced onions in a medium-sized saucepan and heat until they become translucent. After that, add the peppers and continue to stir until all of the veggies have changed color a little bit; seasoning can be done to your liking at this point.


For the fish fillets, you’ll need four 12 by 12 inch sheets of cooking paper. Because you’ll only be working with one at a time, start by folding one of the sheets in half and producing a crease down the middle of the sheet. Make a well in the center of the dish and put approximately a third cup of the previously cooked peppers and onions on top, followed by a catfish fillet on top of that.


To make the marinade, mix together all of the ingredients in a small bowl and then sprinkle the mixture over the fish. Fold the paper in half to form a packet, then use your best judgment to seal it. Repeat the process with the remaining four pieces of paper and bake them for approximately 15 minutes. As soon as they come out of the oven, sprinkle them with parsley, lemon wheels, and sliced scallions.