10+ Catfish Recipes You’ll Love for Easy, Delicious Meals

Catfish is such a popular fish, mostly because of its mild flavor and firm texture. You can cook it so many ways, which honestly makes it a go-to for weeknight meals.

Whether you like frying, baking, or grilling, catfish just sort of works with whatever you’re in the mood for. It fits all kinds of cooking styles.

You can find simple and tasty catfish recipes that suit your taste and cooking skills. These recipes help you bring out the best flavors while keeping the process easy and fun.

Trying out different catfish recipes can really shake up your dinner routine. It’s a fun way to impress your family or friends without a ton of effort.

1) Classic Southern Fried Catfish with Cornmeal

Classic Southern fried catfish is all about that crisp cornmeal coating. The cornmeal gives it a crunchy, golden crust, and you can season it with cayenne and garlic powder for a kick.

Soak the catfish fillets in buttermilk or milk first. It helps the cornmeal stick and keeps the fish extra tender.

After soaking, dredge the fillets in your seasoned cornmeal mix. Fry them up in hot oil until crispy—just a few minutes per side.

Serve with tartar sauce or lemon wedges if you want a little extra flavor.

Ingredients

• 4 catfish fillets
• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 3 teaspoons seasoning salt
• 1 cup buttermilk or milk
• Oil for frying

Cooking Instructions

1. Soak catfish fillets in buttermilk for 15 minutes.
2. Mix cornmeal, flour, cayenne, garlic powder, and seasoning salt in a shallow dish.
3. Heat oil to 350°F (175°C).
4. Dredge fillets in cornmeal mixture until fully coated.
5. Fry fillets 3-4 minutes per side until golden and cooked.
6. Drain on paper towels before serving.

2) Oven-Baked Catfish with Herbs and Lemon

Oven-baked catfish with herbs and lemon is about as easy as it gets. Season the fillets with parsley, paprika, salt, and pepper, then throw some lemon slices on top.

Bake at 425°F (220°C) for 12 to 15 minutes. You’ll know it’s done when it flakes easily with a fork.

This method keeps the fish moist and lets those herbs really shine. Squeeze a bit of fresh lemon juice over the top for a burst of brightness.

Ingredients

• 4 catfish fillets
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lemon, sliced
• 2 tablespoons olive oil

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Mix parsley, paprika, salt, and pepper in a small bowl.
3. Place catfish fillets on a baking sheet.
4. Drizzle olive oil over the fillets.
5. Sprinkle the seasoning mixture evenly on both sides of the fillets.
6. Lay lemon slices on top of the fillets.
7. Bake for 12-15 minutes, or until the fish flakes easily.
8. Serve with extra lemon wedges if you like.

Check this baked catfish with herbs recipe for more details.

3) Blackened Catfish Fajitas with Warm Tortillas

For blackened catfish fajitas, coat the fillets in a bold spice mix. You’ll get a smoky, slightly spicy flavor and a crispy crust when you cook the catfish in a hot skillet.

Serve the catfish with warm tortillas. Top with sour cream, cotija cheese, and a squeeze of lime.

Warming the tortillas makes folding fajitas way easier. If you want, toss in some sliced onions and peppers for extra crunch.

Ingredients

• 1 pound catfish fillets
• 2 tablespoons blackening seasoning
• 4 warm tortillas
• Sour cream, for serving
• Cotija cheese, for topping
• Lime wedges, for garnish

Cooking Instructions

1. Coat the catfish evenly with blackening seasoning.
2. Heat a skillet over medium-high heat.
3. Cook the catfish 3-4 minutes per side until crispy and cooked through.
4. Warm tortillas in a separate pan or microwave.
5. Assemble fajitas with catfish, sour cream, cotija cheese, and lime wedges.

4) Cajun-Spiced Baked Catfish with Collard Greens

Cajun-spiced baked catfish paired with collard greens is pure comfort food. Coat the catfish with garlic powder, paprika, cayenne, and thyme, then bake at 425°F (220°C) so it stays juicy.

Collard greens make a healthy, flavorful side. Sauté them with garlic and onion until they’re tender.

A little extra cayenne brings the heat, and the paprika adds some smoky notes. Everything bakes together, so cleanup is a breeze.

Ingredients

• 4 catfish fillets
• 2 tsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp dried thyme
• Salt and black pepper to taste
• 1 bunch collard greens, chopped
• 1 tbsp olive oil (for greens)
• 1 clove garlic, minced
• 1 small onion, chopped

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Mix olive oil, garlic powder, onion powder, paprika, cayenne, thyme, salt, and pepper in a bowl.
3. Pat catfish dry and rub with the spice mix.
4. Place catfish on a baking sheet and bake for 15-20 minutes until flaky.
5. While baking, heat olive oil in a pan over medium heat.
6. Sauté garlic and onion until soft.
7. Add collard greens and cook until tender, about 10 minutes.
8. Serve the catfish with the sautéed collard greens.

For more details, check Baked Cajun Catfish and Collard Greens recipe.

5) Extra Crunchy Deep-Fried Catfish with Hot Sauce Dip

Start by dipping your catfish fillets in hot sauce for a tangy kick. It also helps the cornmeal coating stick better.

Coat the fillets in seasoned cornmeal for a super crunchy texture. Fry them at 350°F (175°C) until golden brown.

For dipping, just mix hot sauce with a little mayo. It’s quick, and honestly, it’s hard to beat with fried fish.

Ingredients

• Catfish fillets
• Hot sauce
• Cornmeal
• Salt and pepper
• Cooking oil
• Mayonnaise (for dip)

Cooking Instructions

1. Dip fillets in hot sauce.
2. Season cornmeal with salt and pepper.
3. Coat fillets in cornmeal mix.
4. Heat oil to 350°F (175°C).
5. Fry fillets 4-6 minutes until golden.
6. Mix hot sauce and mayo for dipping.
7. Serve hot and enjoy!

6) Catfish Cakes with Cajun Seasoning

Catfish cakes with Cajun seasoning bring a spicy kick to your table. The Cajun spices give the fish bold flavor without drying out the cakes.

These work as a main dish or a fun appetizer. Pair them with remoulade or lemon caper sauce if you want an extra burst of flavor.

Crushed crackers or breadcrumbs hold the cakes together. Just mix up the seasoned catfish, shape into cakes, and fry until golden brown.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 1 tablespoon plus 1 teaspoon Cajun seasoning
• Kosher salt and black pepper to taste
• 1 cup crushed crackers or breadcrumbs
• 1 large egg
• 1/2 cup canola oil

Cooking Instructions

1. Season catfish fillets with Cajun seasoning, salt, and pepper.
2. Flake the fish and mix with crushed crackers and egg.
3. Shape mixture into small cakes.
4. Heat canola oil in a skillet over medium heat.
5. Fry cakes 3-4 minutes per side until golden brown.
6. Serve warm with your favorite sauce.

For more tips and variations, check out this Cajun Catfish Cakes recipe.

7) Simple Pan-Fried Catfish with Butter and Garlic

Pan-fried catfish with butter and garlic is about as comforting as it gets. The butter makes it rich, and the garlic gives off the best aroma.

Melt butter in a skillet over medium heat, then toss in fresh garlic until it smells amazing. Season your catfish with salt and pepper, and cook the fillets in the garlic butter for 3-4 minutes per side.

You’ll end up with golden, flaky fish that’s perfect for a quick dinner.

Ingredients

• Catfish fillets
• Butter (about 3 tablespoons)
• Fresh garlic (2 cloves, minced)
• Salt
• Black pepper

Cooking Instructions

1. Heat butter in a skillet over medium heat (around 350°F / 175°C).
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Season catfish with salt and pepper.
4. Place fillets in the pan and cook 3-4 minutes per side.
5. Remove from heat when the fish flakes easily with a fork.

8) Baked Catfish Fillets with Paprika and Thyme

Baked catfish with paprika and thyme? Super simple, honestly. Those spices bring out a nice flavor, but they don’t overpower anything.

Just season your catfish fillets with salt, pepper, paprika, and thyme. Fresh or dried thyme both work—use whatever’s in the pantry.

Paprika adds a subtle smoky note and gives the fish some color. Pop the fillets in the oven at 350°F (175°C).

They’ll be ready in about 15-20 minutes, flaking apart with a fork. I like serving mine with veggies or rice—keeps things light.

Ingredients:

• Catfish fillets
• Paprika
• Thyme
• Salt
• Pepper
• Olive oil (optional)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. Pat the catfish fillets dry with paper towels.
3. Sprinkle salt, pepper, paprika, and thyme on both sides of the fillets.
4. If you want, drizzle a little olive oil over the fillets.
5. Put the fillets in a baking dish.
6. Bake for 15-20 minutes, until the fish flakes easily.

9) Catfish Gumbo with Vegetables and Spices

Catfish gumbo is a comforting dish packed with flavor. Start by sautéing onions, green bell peppers, celery, and garlic in a bit of oil.

Those veggies give the gumbo a good base and a little crunch. Pour in broth and diced tomatoes.

Toss in your favorite spices—bay leaf, thyme, cayenne, oregano. Let the pot simmer so everything melds.

Add cubed catfish and sausage if you’re feeling it. Cook until the fish gets tender and the gumbo thickens up a bit.

Serve hot over rice. It’s cozy and filling.

Ingredients

• 1 lb catfish fillets, cut into 1-inch cubes
• 12 oz andouille sausage, sliced (optional)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken or beef broth
• 1 can diced tomatoes
• 1 bay leaf
• 1 tsp thyme
• 1/2 tsp cayenne pepper
• 1 tsp oregano
• Salt and pepper to taste
• 2 tbsp vegetable oil

Cooking Instructions

1. Heat oil in a large pot over medium-high heat.
2. Sauté onion, bell pepper, celery, and garlic until soft, about 5 minutes.
3. Add broth, tomatoes, bay leaf, thyme, cayenne, oregano, salt, and pepper. Stir it all together.
4. Bring to a boil, then turn down the heat and let it simmer.
5. Add catfish and sausage if you’re using it. Cook for about 15 minutes, or until the fish is cooked through.
6. Pull out the bay leaf and serve hot over rice.

10) Cioppino with Catfish and Seafood Mix

Cioppino with catfish and a seafood mix? That’s a winner for seafood lovers. The broth is tomatoey and rich, plus a splash of wine never hurts.

Chop up the catfish and toss it in with shrimp, clams, mussels—whatever seafood you’ve got. Let everything simmer so the broth soaks up all those flavors.

I always serve it with crusty bread. You’ll want something to soak up that broth.

This stew’s perfect for sharing, but honestly, I’d eat it solo too.

Ingredients

• 1 pound catfish fillets, cut into chunks
• 1 pound seafood mix (shrimp, clams, mussels, etc.)
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine
• 2 cups fish or seafood stock
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Cooking Instructions

1. Heat some olive oil in a large pot over medium heat.

2. Toss in the onion and garlic. Let them cook until they soften up a bit.

3. Pour in the wine. Wait while it reduces by half—smells good already, right?

4. Add the crushed tomatoes and stock.

5. Sprinkle in the red pepper flakes, salt, and pepper.

6. Bring everything to a boil. Once it’s bubbling, turn the heat down and let it simmer for about 20 minutes.

7. Add the catfish and the seafood mix. Cook for another 10 to 15 minutes, just until the seafood’s cooked through.

8. Throw some parsley on top and serve it hot.