How to Cook Catfish

Catfish is a tasty fish that is most commonly enjoyed by people living in the southern United States. The most common cooking method is deep-frying, but catfish can be grilled, baked and pan-fried with great success. Catfish has a mild, sweet flavor and is less flaky and denser than other whitefish, allowing for a variety of cooking choices. The fillet marinated in brine can also be enjoyed raw. If you want to know how to cook catfish in a variety of ways, just follow these steps.

Ingredients

Pan Fried Catfish

4 (8-oz.) catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 tsp. salt
1 tsp. creole seasoning
1/2 tsp. paprika
1/4 tsp. ground black pepper
3/4 cup milk
6 tbsp. unsalted butter, divided
Lemon wedges for garnish

Deep Fried Catfish

4 (6-oz.) catfish fillets
1 cup all-purpose flour
1 cup cornmeal
1 tbsp. baking powder
1 tbsp. kosher salt
1/2 tsp. cayenne pepper
1 (12-oz.) bottle amber beer
1 tbsp. salt
1 tbsp. black pepper
2 tbsp. granulated garlic
1 juiced lemon

Baked Catfish

2 (7-8 oz.) catfish fillets
4 oz. butter
4 oz. dry white wine
1 tbsp. lemon juice
1 tsp. chopped garlic
1 tsp. chopped cilantro
Salt to taste
Pepper to taste
1 tbsp. paprika

Grilled Catfish

6 catfish fillets (6-8 oz.)
vegetable cooking spray
1/3 cup lemon juice
3 tbsp. melted butter
1 tbsp. lemon pepper seasoning

Method 1

Method 1 of 4:

Pan Fried Catfish

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To get the catfish ready to frying, you should first rinse 4 (8-oz.) catfish fillets under cool water and then pat them dry with paper towels until the extra moisture is absorbed.
To do this, mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish until the ingredients are completely combined. Mix together 1/2 cup of yellow cornmeal, 1/4 cup of all-purpose flour, 1 tsp. of salt, 1 tsp. of creole seasoning, 1/2 tsp. of paprika, and 1/4 tsp. of ground black pepper together in a shallow dish.
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The milk will help them absorb the cornmeal mixture. When you're done coating them, shake them to remove any excess mixture.
of butter in a large skillet. Place the skillet over high heat.
Fry each side for 3 minutes or until the fish flakes when you test it with a fork. Then, flip over the fish and do the same to the other side. It may take slightly less time to fry the second side.
Repeat the frying process with the other two fillets.
Garnish the catfish fillets with lemon wedges and serve them immediately.

Method 2

Method 2 of 4:

Deep Fried Catfish

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Place these ingredients in a large bowl. Whisk together 1 cup of all-purpose flour, 1 of cup cornmeal, 1 tablespoon (14.8 ml). of baking powder, 1 tablespoon (14.8 ml). of kosher salt, and 1/2 tsp. of cayenne pepper.
) bottle of amber beer into the ingredients. Continue whisking the ingredients to remove any lumps until the beer has been fully incorporated into the rest of the ingredients.
) catfish fillets in half lengthwise. Make two strips from each fish.
To make this mixture, combine the salt, pepper, and granulated garlic together in a small bowl. Combine 1 tablespoon (14.8 ml). of salt, 1 tbsp. of black pepper, and 2 tablespoon (29.6 ml). of granulated garlic together in a small bowl using a spoon to stir the ingredients together.
Sprinkle the salt mixture over both sides of the fillets until you've evenly seasoned them.
Leave them in the batter for 10-15 seconds until they've absorbed it.
Once the fryer has heated, you can add the fish to the fryer a few at a time and move them around so that they don't stick.
Continue to fry them until they're brown and crispy.
Take the fish out of the fryer and place them in a serving platter. Season the fish with the juice of one lemon and enjoy it while it's hot.

Method 3

Method 3 of 4:

Baked Catfish

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Place 4 oz. of butter in a small saucepan and heat it until the butter is completely melted.
Combine 4 oz. of dry white wine, 1 tablespoon (14.8 ml). of lemon juice, 1 tsp. of chopped garlic, and 1 tsp. of chopped cilantro together in a small bowl.
Then, sprinkle 1 tablespoon (14.8 ml). of paprika over the fish.
Place the fish in the oven and bake it until it's fully cooked.
Enjoy this tasty baked catfish while it's nice and hot.

Method 4

Method 4 of 4:

Grilled Catfish

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Place 6 catfish fillets (6-8 oz.) of fish in the basket.
Combine 1/3 cup of lemon juice, 3 tablespoon (44.4 ml). of melted butter, and 1 tablespoon (14.8 ml). of lemon pepper seasoning together in a small bowl.
Use a brush to cover the fillets with the mixture.
Close the cover.
The fish should flake on each side if you touch it with a fork. Continue to baste the fish while it's cooking.
Serve this grilled catfish with mashed potatoes or grilled vegetables.

Expert Q&A

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Question
How do you fry catfish nuggets?
Sasha Reyes
Executive Chef
Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management.
Sasha Reyes
Executive Chef
Expert Answer
Check that your catfish nuggets are fully thawed and patted dry. Then, apply a seasoning in the form of a crust or a batter, like a seasoned cornmeal crust or a beer batter. Once the nuggets are coated, drop them into 350°F (177°C) oil and let them cook for 10-15 minutes.
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What about whole catfish?
Community Answer
Just do an internet search. You'll find a complete recipe very quickly.
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How do I skin a catfish?
Community Answer
You can read through this article for help: How to Skin and Clean Catfish.
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Tips

Catfish are bottom-dwelling foragers that feed on dead fish and decaying organisms. However, grain-fed catfish that are farm-raised eat the healthier grain instead of foraging discarded animal particles found in lakes and ponds.
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If the catfish belly is considerably larger than its tail, cut two diagonal slits in the catfish belly for even cooking.
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Warnings

All cooking devices, oils and catfish will be hot during and after cooking. Use caution and wear proper hand mitts to prevent burns.
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Hot oil often pops out of deep-fryers and skillets when cooking. Stand back from these cooking methods to protect from burns.
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