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Catfish Recipes

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Classic Southern Blackened Catfish


4, 8 ounce fresh skinless, boneless catfish fillets

1/4 pound (one-stick) unsalted butter, at room temperature

1/4 cup plus 1 tablespoon Creole seasoning

Zest and juice of one lemon

1/4 teaspoon kosher salt

1/8 teaspoon freshly cracked black pepper

1 teaspoon chopped chives

2 lemons, thinly sliced

Whole chives, for garnish


In a bowl, mix the butter with one tablespoon of the Creole seasoning, lemon zest and juice, salt, and pepper; mix in chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using. Preheat the oven to 350 degrees. Preheat a large well-seasoned cast-iron or nonstick skillet over medium high heat. Line the bottom of a 9 by 11 inch baking dish with the lemon slices and dollop half of the compound butter evenly over them. Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches, add the seasoned fillets to the hot skillet and cook 2 minutes on each side to just toast and brown the seasoning. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until the fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of remaining compound butter; transfer to heated serving plates and garnish each fillet with a few whole fresh chives. Serves 4.

Recipe obtained from 5 Ingredient Fix by Claire Robinson



1 to 1 1/2 pounds monkfish or catfish

3 pounds littleneck clams or mussels, well washed

1 to 1 1/2 pounds shrimp or scallops, cut into bite size pieces if neccesary

1 to 1 1/2 pounds cod or other delicate white-fleshed fish, cut into 6 large chunks

1 tablespoon olive oil

2 medium onions, roughly chopped

2 navel or other oranges

2 teaspoons fennel seeds

Big pinch of saffron (optional)

1 dried chile, or a pinch of cayenne, to taste

2 cups chopped fresh or canned tomatoes

1 tablespoon minced garlic

1 cup roughly chopped fresh parsley


Put the olive oil in a casserole or large saucepan over medium heat. Add the onions and cook, stirring occasioally, until softened, about 5 minutes. Meanwhile, use a vegetable peeler to strip the zest from the oranges. Add the zest, fennel, saffron (if using), and chile and cook about a minute. Add the tomatoes and turn the heat to medium high. When the mixture boils, reduce the heat to medium, and cook, stirring occasionally, until the mixture becomes saucelike, 10 to 15 minutes. (You can prepare the dish several hours in advance up to this point; cover and set aside until you're ready to eat.)

Add the monkfish and raise the heat to medium-high. When the mixture begins to boil, reduce the heat to medium low and cook, stirring occasionally, until it is just about tender, 10 minutes or so. Add the clams, raise the heat to high, and stir; when the mixture boils, reduce the heat to low, cover, and cook until the clams begin to open. 5 to 10 minutes. Add the shrimp and white fish, stir, and cover; cook, stirring gently once or twice, until the white fish is just about done (a thin bladed knife will pierce it with little resistance), about 5 minutes. (If the mixture is very thick- there should be some broth- add a cup or so of hot water.) Stir in the garlic and cook 1 minute more. Stir in the parsley and serve with some crusty bread. Serves 8.

Recipe obtained from The Minimalist Entertains by Mark Bittman.


Buttermilk delight


2 1/4 pounds any 6 ounce freshwater fish fillets, skinned and cut in half crosswise

2 1/2 cups buttermilk

Vegetable oil

3/4 cup self-rising flour (or all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt)

3/4 cup yellow cornmeal


Place butter milk in medium mixing bowl. Add fish and stir to coat. Cover with plastic wrap and chill for 45 minutes. In a deep-fat fryer; heat 2 inches oil to 375 degrees. In a shallow dish, combine flour, cornmeal and onion salt. Drain and discard buttermilk from fish pieces. Dredge fish in flour mixture to coat. In hot oil, fry fish, a few pieces at a time for 3 to 4 minutes, or until golden brown, turning over once. Drain on paper towel lined plate. Serve with some sort of sauce for dipping (see “Accompaniments” recipe section).

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Elton L. Martelli.

South Louisiana Fish Fry


2 1/4 pound catfish fillets, skinned and cut into 1 1/2 inch pieces

1 large green or red pepper, thinly sliced into rings

1 medium onion, cut in half lengthwise, then thinly sliced crosswise

1 cup seasoned coating mix

Vegetable oil


Heat oven to 175 degrees. Place half of pepper and onion slices into large paper grocery bag. Set aside. Place cornmeal mix in a large plastic food-storage bag. Add fish, a few pieces at a time. Shake to coat. In a 10 inch skillet, heat 1/2 inch oil over medium heat. Add half of fish. Fry for 3 1/2 to 5 minutes, or until golden brown, turning over occasionally. With slotted spoon, remove fish from skillet. Place immediately into grocery bag. Hold bag closed. Shake gently. add remaining pepper and onion slices to bag. Close bag. Repeat with remaining fish. Remove fish and vegetables from grocery bag and place in paper towel lined baking dish . Place dish in warm oven until ready to serve. Serves 6.

Recipe obtained from American's Favorite Fish Recipes by The Freshwater Angler. Recipe by Ken Beck of Baton Rouge, Louisiana.

Hearty Catfish Stew


4, 6 ounce catfish fillets, skinned and cut into 1 inch pieces

2 cups (3 medium) red potatoes, peeled and cut into 1/2 inch cubes

2 cups seeded chopped tomatoes

1 cup chopped onions

1 cup chopped green pepper

1 cup frozen corn

1 cup tomato juice

1 cup water

2 tablespoons margerine or butter

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon dried thyme leaves (optional)

1/4 teaspoon pepper

1/8 to 1/4 teaspoon cayenne


In a 6 quart Dutch oven or stockpot, combine all ingredients except catfish pieces. Bring to a boil over medium-hgih heat. Reduce heat to low. Simmer, uncovered for 10 to 12 minutes, or until potatoes are tender, stirring occasionally. Add catfish. Simmer for 10 to 15 minutes, or until fish is firm and opaque and just begins to flake, stirring occasionally. Serves 4.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Thomas K Squier.

Cheesy Baked Catfish


2 1/4 pounds of 6 ounce catfish fillets, skinned

1 cup crushed cheese flavored crackers

1/4 cup sesame seeds

1 tablespoon snipped fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1/2 cup margerine or butter

2 tablespoons shredded fresh Parmesan cheese


Heat oven to 400 degrees. In a shallow dish, combine crackers, sesame seeds, parsley, salt, pepper, and cayenne. Set aside. In 1 quart saucepan, melt margerine over medium heat. Pour into another shallow dish. Dip each fillet first in margerine and then in crumb mixture, pressing lightly to coat. Arrange fillets in a single layer in 13 by 9 inch baking dish. Bake for 20 to 25 minutes, or until fish is firm and opaque and just begins to flake. Sprinkle fillets evenly with Parmesan cheese.

Recipe obtained from America's Favorite Fish Recipes by the Freshwater Angler. Recipe by Virgil R. Meyer.

Catfish Pot Pie


1 1/2 pound catfish fillets (6 oz each), skinned and cut into 1 inch pieces

3 slices bacon

2 cups frozen mixed vegetables

1 cup chopped onions

1 cup thinly sliced celery

1 cup fresh mushrooms, sliced

3 tablspoons all purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme leaves

2 cups buttermilk baking mix

1 cup milk


Heat oven to 400 degrees. In a 10 inch skillet, cook bacon over medium heat until brown and crisp. Drain on paper-towel-lined plate. Crumble bacon. In medium mixing bowl, combine bacon and remaining ingredients, except topping. Spray 13 by 9 inch baking dish with nonstick vegetable cooking spray. Spoon fish and vegetable mixture evenly onto prepared dish. Set aside. In a medium mixing bowl, combine buttermilk baking mix and milk. Spoon batter evenly over fish mixture, spreading to edges. Bake for 30 to 35 minutes, or until crust is golden brown.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Thomas K. Squier.

Sweet Pepper Pickled Fish


2 to 3 pounds any fresh water fish fillets, 4 to 6 ounces each, skinned and cut into 1 to 2 inch pieces

8 cups apple cider vinegar

1/4 cup canning or pickling salt

1 1/2 cups sugar

3 tablespoons mixed pickling spices

1/2 cup chopped red pepper

1 large white onion, sliced


In a large glass mixing bowl, combine vinegar and salt. Stir until salt is almost dissolved. Add fish. Cover with plastic wrap. Refrigerate 2 days. With slotted spoon, remove fish from brine. Rinse fish with cold water until rinse water is clear. Reserve 3 cups brine. Cover and chill fish. Pour reserved brine into 4 quart saucepan. Add sugar, spices, and red pepper. Bring mixture to a boil over medium-high heat. Cool completely. In two 1 quart jars, loosely layer fish and onion. Pour pickling liquid over fish to cover. Seal jars, using two-part sealing lids. Refrigerate 1 week before serving. Store in refrigerator no longer than 4 weeks. Makes 2 quarts.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler

Catfish Sloppy Joes


1/2 pound catfish fillet (bloodline trimmed), cut into half inch dice.

Coarse salt

1/4 cup vegetable oil

1 cup diced onion

1 cup diced green bell pepper

2 teaspoons paprika

Barbecue sauce for fish (see Sauces, Salsas, and Relishes)

8 hamburger buns

Softened butter

Potato chips (optional)


Season the catfish with salt. Let sit on the counter. Heat a medium saucepan over medium-high heat. When the pan’s hot, add the oil, onion, and bell pepper. Saute, stirring often, until the onion starts to soften, about 3 minutes. Stir in the paprika and saute, stirring for 1 minute. Add the catfish and saute for 1 minute. Stir in the barbecue sauce and bring to a simmer. Reduce heat to low and simmer for 6-7 minutes, until thick. Meanwhile, heat a griddle or cast-iron skillet over medium-high heat. Butter the buns and toast them on the griddle. Fill the buns with the catfish mixture and pile some potato chips on top for crunch. Serve these Joes while they’re hot. Serves 8.


These are also great made with Tilapia, but you could try skinless salmon, char, or trout too.

Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore