Pan Fried Catfish Filets

Pan Fried Catfish Filets


"Lightly fried and very flavorful. Sure to please all. Serve with lemon wedges and homemade tartar sauce."

Ingredients 45 m {{adjustedServings}} servings 489 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
  2. Heat oil in a large skillet over medium heat.
  3. Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
  4. Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.
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Reviews 52

  1. 70 Ratings


This recipe was quick and simple. I had some thick filets that did not get done when the crust looked done so I put them in the oven. They turned out great. This dish is kind of hot. My 6 year old did not eat the crust because it was to hot for her. My husband loved it.


I won't make this again. A much better coating is Italian bread crumbs with Seasoned Salt and more Oregano. Dip fish in milk/egg, coat with coating and fry. Serve with lemon juice. Works with any lean fish like perch, walleye, catfish etc.

L. Rakic

Absolutely fantastic! I rubbed the fish with Adobo seasoning on both sides before dredging it in the cornmeal coating. I did not use the milk. The fish already had enough moisture for the coating to stick to. I recommend seasoning the fish in some manner (eg salt and pepper or Adobo) before adding the coating. Doing so enhances the overall flavor. Also, this recipe creates a lot of cornmeal seasoning. Store some for later before using the rest to coat the fish, or else you'll be throwing away alot of excess cornmeal seasoning mix. Regarding concerns on cooking thick pieces of fish, I used a cast iron skillet which holds and distributes heat well. You can turn down the heat to slow down the cooking if needed. Thanks for the delicious recipe!