Crispy Catfish


"Grilling is my family's favorite way to fix meals," writes Rhonda Dietz from Garden City Kansas. "Because my husband savors well-prepared meals, this recipe quickly became one of his most requested."

Recipe From

Provided by Taste of Home

Time 15m

Yield 4 servings.

Categories Dinner


  • In a shallow dish, combine the first four ingredients. Pat fillets dry; dip in butter, then coat with crumb mixture. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork.

Crispy Catfish image

Number Of Ingredients: 6


  • 3/4 cup finely crushed saltines (about 22 crackers)
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic salt
  • 1/3 cup butter, melted
  • 4 catfish fillets (about 8 ounces each)


Looking for a seafood dinner? Then check out this crispy and baked catfish recipe - a delicious dinner that's ready in 30 minutes!

Recipe From

Provided by By Betty Crocker Kitchens

Time 30m

Yield 4

Categories Entree


  • Heat oven to 450°. Spray broiler pan rack with cooking spray. If fish fillets are large, cut into 4 serving pieces.
  • Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture.
  • Place fish on rack in broiler pan. Bake uncovered 15 to 18 minutes or until fish flakes easily with fork.

Crispy Baked Catfish image

Number Of Ingredients: 8


  • 1 pound catfish, flounder or other delicate-texture fish fillets
  • 1/4 cup yellow cornmeal
  • 1/4 cup dry bread crumbs
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup French or ranch dressing


Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Recipe From

Provided by Mama Smith

Time 30m

Yield 2

Categories Seafood,Fish,Catfish


  • In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
  • In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
  • Heat oil in deep fryer to 365 degrees F (185 degrees C).
  • Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Southern Fried Catfish image

Number Of Ingredients: 8


  • ½ cup buttermilk
  • ½ cup water
  • salt and pepper, to taste
  • 1 pound catfish fillets, cut in strips
  • 1 ½ cups fine cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon seafood seasoning, such as Old Bay™
  • 1 quart vegetable oil for deep frying


Classic seafood dinner ready in 25 minutes. Enjoy this crispy catfish coated with cornmeal - a delightful meal.

Recipe From

Provided by By Betty Crocker Kitchens

Time 25m

Yield 4

Categories Entree


  • Heat oven to 450°. Spray broiler-pan rack with cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper.
  • Remove and discard skin from fish. Cut fish into 4 serving pieces. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork. Sprinkle with parsley.

Cornmeal-Crusted Catfish image

Number Of Ingredients: 9


  • 1/4 cup yellow cornmeal
  • 1/4 cup dry bread crumbs
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 pound catfish fillets, about 3/4 inch thick
  • 1/4 cup fat-free ranch dressing
  • Chopped fresh parsley, if desired


This recipe is a great alternative to pan-fried catfish. A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes.

Recipe From

Provided by Mrs. Hermes

Time 25m

Yield 6

Categories Seafood,Fish,Catfish


  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
  • Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Oven-Fried Catfish image

Number Of Ingredients: 11


  • 1 ½ pounds catfish fillets
  • ½ cup yellow cornmeal
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon celery seed
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ cup skim milk
  • cooking spray


This is a simple and delicious southern fried catfish recipe that I learned from my grandma. This is the same catfish you get in Texas home cooking restaurants, but with less grease. The measurements are not exact, but are very easy to figure out. Serve hot with tartar sauce. Mmmmmm!

Recipe From

Provided by Chef Sweet Sal

Time 20m

Yield 6 serving(s)

Categories Catfish


  • In a large skillet, fill pan with 1/2 inch of vegetable oil. Turn on heat to medium or medium high heat.
  • Dip catfish in milk, then in cornmeal. Shake off excess cornmeal.
  • Once oil is hot, begin frying fish in batches until they are golden brown. Flip fish so each side is cooked evenly.
  • (On the 2nd or3rd batch of fish, you may want to reduce the pan heat because it will be extra hot). Add extra oil if needed.
  • Drain fish on paper towels and sprinkle with salt or seasoning salt.
  • Serve hot with tartar sauce.

Easy Crispy Fried Catfish image

Number Of Ingredients: 5


  • 2 lbs catfish nuggets, thawed
  • 1 cup 2% low-fat milk
  • 2 cups cornmeal
  • vegetable oil
  • salt or seasoning salt


Recipe From

Provided by Sunny Anderson

Time 25m

Yield 4 servings

Categories main-dish


  • Preheat the oven to 350 degrees F.
  • To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
  • In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
  • In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
  • Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
  • To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.

Crunchy Catfish Sandwich image

Number Of Ingredients: 18


  • 1 cup mayonnaise 1 lemon, juiced
  • 3 teaspoons prepared horseradish
  • 2 teaspoons hot sauce
  • 2 tablespoons dill relish
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • Oil, for frying
  • 2 eggs
  • 2 to 3 dashes hot sauce
  • 2 teaspoons seafood seasoning (recommended: Old Bay)
  • Kosher salt
  • 1 cup cornmeal (medium ground for more texture)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch Freshly ground black pepper
  • 4 catfish fillets, cut in 1/2, about 2 pounds
  • 4 sourdough sandwich rolls
  • 4 tablespoons butter, softened
  • 4 romaine or red lettuce leaves

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