catfish

This Air Fryer Catfish cooks up crispy on the outside and tender and flaky inside. It's just like fried catfish but healthier. And it cooks up in about 20 minutes.&nbsp;

Crispy Air Fryer Catfish

catfish fillets, thawed

cornmeal

salt

olive oil

Preheat Air Fryer at 400 degrees.

Trim catfish fillets and cut into nugget-sized pieces,...

Trim catfish fillets and cut into nugget-sized pieces, if desired. Dry catfish thoroughly.

Place cornmeal and salt into a zip-top bag....

Place cornmeal and salt into a zip-top bag. Add catfish fillets or nuggets and shake gently to coat.

Spray/coat Air Fryer basket with olive oil. Place...

Spray/coat Air Fryer basket with olive oil. Place catfish in a single layer in the basket then spray fish well with olive oil. Cook at 400 degrees for 10 minutes. 

Use tongs to gently flip each piece of...

Use tongs to gently flip each piece of fish then spray the other side with olive oil. Cook for another 10 minutes. 

Cook additional 2-3 minutes to desired crispness. 

Baked Catfish

butter

dry white wine

lemon juice

garlic

cilantro

Salt

Pepper

Paprika

Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done.

Have made it with catfish and talapia, nice recipe.  Decreased butter to 2-3 oz, decreased wine to 2 oz, doubled lemon juice and added zest.  Reduced sauce longer to thicken, used dried cilantro. Easy and tasty!

Delicious!  I used extra virgin olive oil instead of butter, as I'm trying to do the Mediterranean diet.   As far as too much liquid, I just poured it off and stuck it in the broiler for a few minutes.  Will do again.  

This was a great recipe overall. My husband thoroughly enjoyed it. I used a little white wine vinegar due to me not having any dry white wine and was still a lovely, light dish. 

My husband loved this. Served with angel hair pasta and baked fish. He said it was definitely a do over!

I see a lot of folks commenting on there being too much liquid, but you don’t need to serve the liquid. I transferred the fish directly to the serving plates and it was fine. The fish definitely needed more than the recommended 10-12 minutes of cook time. I baked it for just under 30 minutes and it flaked easily and was nice and moist with good flavor. Husband loved it, college kiddo was “meh” about it. We’ll have it again when she’s at school. lol
Ingredient Modifications: Garlic Powder instead of Minced Garlic.

Excellent recipe even if the quantities and times are way off. I'll add to the chorus of "too much butter, needs to bake longer." I used 4 fillets, basil instead of cilantro, cayenne instead of black pepper (hey, I'm Cajun), and baked for 20 minutes at 375. I had about 4 times as much liquid as I needed, but I saved a bunch to use again, so it's not a bad thing. Very, very tasty fish!

Excellent. First time  eating and cooking wild catfish. I decreased the butter like some of the other reviewers. My husband doesn't care for fish, but he enjoyed this recipe.  Can't wait to go fishing again.

Great recipe. Be sure to use U.S. Farm-Raised catfish. Delicious!

It is a bit too much butter, the fish kind of is floating in a pool of butter.  Tasty? yes. Personally, I am a big fan of catfish and to me this is a fish that is meant to be fried. There is no baked catfish recipe on earth that holds a candle to good, fried catfish. I think I would opt for talapia or some other light white fish with this recipe. Anyhow, was good for a change. Also, maybe my catfish was a bit thicker but I had to bake almost 20 minutes before it was fork tender all the way through.  

My picky eaters loved it! Definitely saved the recipe for future cooking.

Here's The Genius Trick to Making Grilled Catfish That Doesn't Stick

smoked

paprika

sweet

garlic powder

onion powder

black pepper

cayenne pepper

thyme

oregano

catfish fillets

Morton’s kosher salt

lemon

oranges

vegetable broth

cornstarch

heavy cream

unsalted butter

asparagus

Chives

Sweet Onion and Catfish Hush Puppies with Comeback Sauce

mayonnaise

sambal chile sauce

ketchup

Louisiana-style hot sauce

smoked paprika

Worcestershire sauce

mustard

salt,

black pepper,

unsalted butter,

sorghum molasses

catfish fillet,

sugar

white cornmeal

kosher salt,

baking powder

full-fat buttermilk

sweet onion, diced small (1/4 inch)

vegetable oil

chives,

For the comeback sauce: Combine mayonnaise, sambal, ketchup, lemon juice, hot sauce, smoked paprika, Worcestershire, garlic powder, mustard, salt and pepper in a medium mixing bowl. Whisk together until the mixture is smooth and everything is well incorporated. Taste and adjust seasoning.

For the whipped sorghum butter: Add the butter, molasses and salt to a stand mixer fitted with a whisk attachment, or to a medium bowl if you're using a hand mixer or whisk. Mix on medium speed until well-combined and the butter is lightened and fluffy.

For the catfish: Combine the catfish with salt and sugar in a bowl. Refrigerate.

For the hush puppies: Combine cornmeal with sugar, salt, baking powder, garlic powder, onion powder, smoked paprika, black pepper and cayenne in a medium bowl. Whisk thoroughly to combine these dry ingredients. Whisk together the buttermilk and egg in a separate bowl until there are no specks of egg and it becomes a smooth and homogenous mixture.

Retrieve the quick-cured catfish from the fridge, and add the catfish and diced onion to the dry ingredient mixture. Quickly stir together to coat the onion and catfish bits with cornmeal and spices. Add the buttermilk and egg and mix quickly with a spatula or wooden spoon until everything is well combined and the batter stiffens up pretty quickly as the cornmeal soaks up the buttermilk. Cover your batter and refrigerate for a few minutes while you prepare your pot for frying.

Add vegetable oil to a heavy-bottomed pot or Dutch oven no larger than 8 inches across—it's necessary for deep frying to have at least 2 inches of oil. Heat the oil over medium heat, bringing it up to 350 degrees F, using a thermometer to check the temperature. (If you don't have a thermometer, you can tell that the oil is ready when you add a small pinch of flour and it immediately sizzles and fries. You can fry without a thermometer if you're feeling bold, but just be careful that your oil doesn't get too hot or cold—you could either burn your hush puppies or end up with greasy ones—and no one wants that!)

Once the oil is up to 350 degrees F, pull your batter from the fridge and begin to scoop it into the hot oil. We like to use a 3/4-ounce cookie scoop, but you could also use two spoons to scoop and drop roughly tablespoon-sized dollops into the hot oil. Fry as many hush puppies as comfortably fit into the pot at once—they should definitely have some room to expand and get crispy. It's okay to fry in several batches.

Fry the hush puppies for 2 minutes, then turn them over and fry until golden brown and fluffy on the inside, another 2 minutes. Remove with a slotted spoon or spider, moving them to a plate or tray lined with paper towels to help drain any excess oil. Sprinkle the hush puppies with a little salt while they're still hot. Repeat this process until all your hush puppies are cooked and seasoned.

Pile the hushpuppies into a dish for serving and garnish with a nice sprinkle of the chives. Serve them nice and hot with 1 cup comeback sauce and 1/4 cup whipped sorghum butter, or your favorite sauces.

https://www.foodnetwork.com/videos/9365/catfish-hush-puppies-at-yonder-9365841

Guy gets a taste of down-home flavor in these Portland, OR, hush puppies.

Catfish Hush Puppies at Yonder

Cornmeal-Crusted Catfish

milk

Miss Brown’s House Seasoning, recipe follows

catfish filets,

Vegetable oil,

yellow cornmeal

all-purpose flour

Lemon wedges,

sweet paprika

Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.

Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.

Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.

Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.

Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Lemon Pepper Fried Catfish

buttermilk

lemon pepper seasoning

vegetable or peanut oil

Rinse catfish fillets under cool water and lightly pat dry. Add the buttermilk to a shallow dish and coat the fillets in the buttermilk; set aside.

In a shallow bowl stir together the cornmeal, flour, garlic powder, and lemon-pepper seasoning. Allow excess buttermilk to drip off each filet then coat in the breading mixture, pressing lightly to ensure a thick crust. Allow to rest for 5 to 10 minutes.

Pour the oil into a deep cast-iron skillet to a little less than halfway full. Heat the oil over medium-high heat until the oil reaches about 350°F.

Fry in batches for 5 to 6 minutes on each side or until golden brown and cooked through. Drain on paper towels. Serve immediately with my Dill Pickle Tartar Sauce.

The Atlanta chef Todd Richards says his mother made catfish on Fridays as part of her weekly rotation of dishes. She let the fish sit in cornmeal for about five minutes before frying, a technique that he said resulted in very crispy fish. He uses the same method in this recipe, adapted from his cookbook, “Soul: A Chef’s Culinary Evolution in 150 Recipes” (Oxmoor House, 2018). If you’re using boneless catfish, this dish can be served as a sandwich.

Todd Richards’s Fried Catfish With Hot Sauce

(16 ounces) whole buttermilk

hot sauce,

granulated garlic or garlic powder

granulated onion or onion powder

catfish fillets,

(about 8 1/2 ounces) plain yellow cornmeal

(32 ounces) vegetable oil

Combine the buttermilk, Worcestershire sauce, hot sauce, granulated garlic, granulated onion and 1 teaspoon each of the salt and black pepper in a large bowl or large resealable plastic freezer bag. Add catfish pieces; cover or seal and refrigerate for 2 to 8 hours.

Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.

Heat the oil in a 12-inch skillet to 350 degrees over medium heat.

Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.

Fry the catfish (large pieces first), in batches, until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Serve with additional hot sauce.

Buttermilk-and-Cornmeal Pan-Fried Catfish

buttermilk or water

pepper

Cajun seasoning (or

peanut oil

Place buttermilk in a shallow bowl. In another shallow bowl combine cornmeal, salt, pepper and Cajun seasoning.

Heat about 1/8 inch of oil in large skillet over medium heat until a pinch of cornmeal mixture sizzles quickly.

Dip catfish fillets into buttermilk to coat on both sides. Drain excess and dredge fillets in cornmeal mixture, coating both sides. Shake off excess.

Fry fillets in oil, 3 to 4 minutes on each side, until nicely browned and crisp.

Grilling fish is a great way to add flavor to fish meat. If you like a more delicate flavor, pack the fish in foil, add wine, lemon juice, some vegetables and herbs. The fish will be as flavorful, but has no grill marks. It is very moist. Good news is, you don't have to clean the grill afterwards.

Grilled Salmon with Wine in Foil

salmon

salt and pepper

tomato

onion

capers

white wine

Dijon mustard

parsley

Place 2 pieces of aluminum foil on a flat surface, large enough to fold over the fish and seal. Use 2 layers for normal aluminum foil or 1 layer for heavy duty foil.

Place each salmon fillet, skin down on the foil. Sprinkle fish with salt and pepper.

Cut tomatoes in 8 pieces. slice onion thinly and divide over foil.

Mix white wine, lemon juice, mustard, and capers and pour on fish.

Fold aluminum foil around the fish and seal closed.

Place each foil packet directly on the grill of medium-high heat.

Cook/grill for approx. 10 minutes.

Open packets and garnish with parsley. Serve in foil and enjoy.

Spaghetti in a hearty tomato sauce accompanies this tender, flaky fish, coated in crisp cornmeal in this Southern dish. It’s often paired with potato salad, and linked to the Deep South and the Midwest. But the recipe developer Millie Peartree grew up eating it in New York, where her mother, Millie Bell, who is from Savannah, Ga., would serve it as part of Friday night fish fries. This recipe calls for catfish, but whiting or flounder would also work well. Just make sure to look for a cornmeal that’s not extra fine for the crispiest fish.

Fried Catfish and Spaghetti

kosher salt (Diamond Crystal)

vegetable oil,

seafood seasoning,

beef sausage

onion (from 1 medium onion)

green bell pepper (from 1/2 medium pepper)

garlic cloves,

tomato sauce

tomatoes

stock

tomato paste

Italian seasoning

parsley leaves, chopped,

basil leaves, chopped,

red-pepper flakes

Kosher salt

dry spaghetti

Marinate the catfish: In a medium bowl, mix together buttermilk, mustard, salt and pepper. Add the catfish strips, turning to coat each side, and place in the refrigerator to marinate as you prepare the sauce.

Prepare the pasta sauce: In a large pot set over medium-high, heat olive oil until it shimmers. Add ground meat, onion, green pepper, seasoned salt and black pepper. Cook until the meat is browned and cooked through and the vegetables have softened, about 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds.

Add tomato sauce, crushed tomatoes, stock, sugar, tomato paste, Worcestershire sauce, Italian seasoning, parsley, basil and red-pepper flakes. Continue to simmer until sauce has thickened, about 20 to 30 minutes.

While the sauce is cooking, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.

As pasta cooks, prepare the fish for frying: As sauce cooks, heat the vegetable oil over medium-high in a large (12-inch) cast-iron skillet until it reaches 365 degrees on an instant-read thermometer.

In a medium bowl or resealable plastic bag, combine the cornmeal, flour and seafood seasoning. Add the fish to the mixture, a few strips at a time, and tumble gently to coat evenly

Working in batches, fry fillets until golden brown, about 5 minutes, flipping occasionally with tongs. Avoid crowding the pan, so that the fillets have room to brown properly. (Fish should be slightly crisp outside, and moist and flaky inside.) Drain on paper towels, and hit with seafood seasoning or salt as soon as the fried strips come out of the oil.

Toss the spaghetti into the simmered sauce. Serve the sauced pasta across plates, alongside the fried fish. Sprinkle more basil and parsley over the top.

A classic and simple Deep South version of fish stew, made with farm-raised, Mississippi catfish, and gently stewed in a trinity-enhanced, Creole tomato sauce with potatoes.

Catfish Stew

green bell pepper

celery

seafood stock* (Kitchen Basics recommended)

sugar,

potatoes,

bay leaf

dried thyme, crushed

Old Bay seasoning,

hot sauce

rice

green onion, sliced,

This tender catfish gets dressed up with a crunchy topping of Panko breadcrumbs and salty Parmesan cheese

Top 24 catfish recipes from across the web

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Top 24 catfish recipes from across the web

The most viewed catfish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Air Fryer Catfish

Baked Catfish

Here's The Genius Trick to Making G...

Sweet Onion and Catfish Hush Puppie...

Cornmeal-Crusted Catfish

Lemon Pepper Fried Catfish

Todd Richards’s Fried Catfish With ...

Buttermilk-and-Cornmeal Pan-Fried C...

Grilled Salmon with Wine in Foil

Fried Catfish and Spaghetti

Catfish Stew

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Honey Blackened Fish

Fish Taco Wraps

Spicy Oven Fried Catfish

Big Daddy's Deep-Fried Catfish

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Air Fried Southern Catfish

Orange Glazed Honey Salmon

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Fried Catfish Recipe

The most viewed catfish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine