Type what you have

Ingredients

• ✓ catfish fillet
• lemon juice
• salt
• black pepper
• parmesan cheese
• butter
• mayonnaise
• roma tomato
• sun-dried tomato

Instructions

1. 1 Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
2. 2 In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
3. 3 Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

By Anne Marie Sweden

Ingredients

• ✓ catfish fillet
• fish fry coating
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place seasoned breading mix in a gallon-size plastic resealable bag. Drop catfish pieces inside, close, and shake to coat fish with breading on all sides.
3. 3 Spread out nuggets on a baking sheet and spray with non-stick cooking spray. Place nuggets in an even layer in the air fryer basket, sprayed side down. You may need to work in batches depending on the size of your air fryer. Spray the tops with non-stick cooking spray.
4. 4 Air fry for 8 minutes. Using tongs, flip nuggets over and cook for 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ catfish fillet
• butter
• olive oil
• blackened seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk melted butter, olive oil, and blackened seasoning together in a small bowl until it forms a paste. Brush paste on both sides of the catfish fillets.
3. 3 Place fillets in the basket of the air fryer and cook until fish is browned and flakes easily with a fork, about 15 minutes.

By Soup Loving Nicole

Ingredients

• ✓ catfish fillet
• thyme
• brown mustard
• vegetable oil
• all-purpose flour
• salt
• black pepper
• baking soda

Instructions

1. 1 Place catfish pieces into a mixing bowl and sprinkle with thyme leaves; toss to coat. Mix in mustard with your hands. Cover and refrigerate for 8 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Whisk together flour, salt, black pepper, and baking soda in a large bowl. Dip catfish pieces, one at a time, into flour mixture and shake off excess.
4. 4 Working in batches, fry catfish nuggets in hot oil until no longer translucent in the center and outside is golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Let oil come back up to temperature between batches.

By rachel

Ingredients

• ✓ catfish fillet
• parsley
• paprika
• thyme
• oregano
• basil
• black pepper
• lemon juice
• butter
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange catfish fillets in a 9x13-inch baking dish. Combine parsley, paprika, thyme, oregano, basil, and black pepper in a small bowl; sprinkle herb mixture over fish. Mix lemon juice, butter, and garlic powder in another bowl; drizzle butter mixture over fish.
3. 3 Bake in preheated oven until fish is easily flaked with a fork, about 20 minutes.

By jordanw

Ingredients

• ✓ catfish fillet
• olive oil
• seasoned pepper
• garlic powder
• parsley
• seasoned salt

Instructions

1. 1 Gather ingredients. Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
2. 2 Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
3. 3 Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
4. 4 Broil for 5 minutes.
5. 5 Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more.
6. 6 Serve immediately.

By Adrian Miller

Ingredients

• ✓ catfish fillet
• cornmeal
• cayenne pepper
• paprika
• onion powder
• olive oil
• milk
• garlic

Instructions

1. 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. 2 Heat oil in a large skillet over medium heat.
3. 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. 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.

By EHOLT

Ingredients

• ✓ catfish fillet
• seasoned salt
• orange
• lemon
• mustard
• soy sauce
• worcestershire sauce
• hot sauce
• olive oil
• green bell pepper
• onion
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season catfish fillets with seasoned salt. Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and hot sauce in a bowl.
3. 3 Heat olive oil in large oven-safe skillet over medium-high heat; fry catfish in hot oil until lightly browned, 1 to 2 minutes per side. Spread mustard sauce on both sides of each fillet; drizzle remaining sauce over fish. Arrange bell pepper, onion, and garlic over fish.
4. 4 Bake in preheated oven until fish is easily flaked with a fork, 15 to 20 minutes.

By tashmaxx

Ingredients

• ✓ catfish fillet
• onion
• honey mustard
• garlic salt
• pepper
• parsley flakes

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
3. 3 Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.

By Jennifer Dugas Vitale

Ingredients

• ✓ catfish fillet
• egg
• all-purpose flour
• cornmeal
• lemon pepper
• margarine

Instructions

1. 1 Whisk eggs in a shallow bowl. Combine flour, cornmeal, and lemon-pepper seasoning in another shallow bowl.
2. 2 Working one at a time, dip fillets in egg, then dredge in flour until well coated.
3. 3 In a large frying pan, melt margarine over medium-high heat. Pan-fry breaded catfish in batches until golden brown, about 3 minutes per side. Drain briefly on paper towels and serve.

By Hallie Guilfoyle

Ingredients

• ✓ catfish fillet
• butter
• olive oil
• green onion
• garlic
• parsley
• salt
• black pepper
• lemon juice
• brown sugar
• brown sugar

Instructions

1. 1 Melt butter with olive oil in a large skillet over medium heat. Cook and stir green onions, garlic, parsley, salt, and pepper in the hot oil until vegetables are softened, about 2 minutes. Stir lemon juice and 1/4 cup brown sugar into green onion mixture, stirring constantly until sugar is dissolved, about 2 minutes more.
2. 2 Place catfish fillets into the skillet; cook until catfish easily flakes with a fork, 3 to 4 minutes per side. Transfer catfish to a plate and pour remaining lemon juice sauce on top. Sprinkle with remaining brown sugar.

By Shelli

Ingredients

• ✓ catfish fillet
• all-purpose flour
• salt
• pepper
• olive oil
• oyster sauce

Instructions

1. 1 In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
2. 2 Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.

By ITALYLOVER

Ingredients

• ✓ catfish fillet
• buttery round cracker
• onion
• egg
• salad dressing
• yellow mustard
• old bay seasoning
• vegetable oil

Instructions

1. 1 Place catfish in a saucepan with enough water to cover; bring to a boil. Cook until fish flakes easily with a fork. Remove from heat and drain water.
2. 2 Mash fish in the saucepan. Stir in crackers, onion, egg, salad dressing, mustard, and Old Bay until evenly blended. Form into 8 patties.
3. 3 Heat oil in a large, heavy skillet over medium-high heat. Fry patties in hot oil until golden brown on both sides. An instant-read thermometer inserted into the center of a patty should read at least 145 degrees F (63 degrees C). Drain on a paper towel-lined plate and serve hot.

By Bobbie Kaye

Ingredients

• ✓ catfish fillet
• lemon
• salt
• garlic
• lemon pepper seasoning
• garlic and herb seasoning blend
• creole seasoning
• lemon
• carrot
• parsley
• lemon

Instructions

1. 1 Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
2. 2 Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
3. 3 Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
4. 4 Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.

By Elizabeth Ann Steele

Ingredients

• ✓ catfish fillet
• blackened seasoning
• mayonnaise
• butter
• mushroom
• shrimp
• green onion
• parsley
• cream of shrimp soup

Instructions

1. 1 Sprinkle catfish strips with fish seasoning; spread mayonnaise on strips. Place in a shallow dish, cover, and refrigerate for 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Heat 4 tablespoons butter in a large skillet until begins to sizzle. Add fish strips; sear until golden, flipping once. Transfer strips to a 9x13-inch baking dish in a single layer.
4. 4 Heat remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms; cook and stir until golden. Stir in shrimp, green onions, and parsley. Reduce heat to low; cook until shrimp are pink and tender. Stir in soup; stir until well blended. Pour soup mixture over fish strips.
5. 5 Bake in the preheated oven for 30 minutes.

By Lu

Ingredients

• ✓ catfish fillet
• tortilla chip
• chili powder
• salt
• black pepper
• egg
• cooking oil

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a cooking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 In a shallow dish, mix together crushed chips, chili powder, salt, and pepper.
3. 3 In another bowl, mix egg and oil. Dip catfish in egg and oil mixture, then dredge in chips mixture. Place catfish on foil-lined baking sheet, and sprinkle any leftover chip mixture over the catfish.
4. 4 Bake in a preheated oven until catfish is flaky and white in the middle, 10 to 12 minutes.

By TANAQUIL

Ingredients

• ✓ catfish fillet
• butter
• onion
• chicken broth
• water
• celery
• carrot
• potato
• milk
• cake flour
• celery salt
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
2. 2 In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.
3. 3 Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
4. 4 Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.

By VRKATHYV

Ingredients

• ✓ catfish fillet
• tomato puree
• water
• green onion
• red pepper flake
• long grain white rice
• salt
• pepper

Instructions

1. 1 In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.

By KIRSTIANNA

Ingredients

• ✓ catfish fillet
• milk
• egg
• all-purpose flour
• cornmeal
• black pepper
• mustard
• cajun seasoning
• pepper sauce
• oil

Instructions

1. 1 Soak the fish pieces in milk for at least 30 minutes.
2. 2 In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
3. 3 Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
4. 4 Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

By NOCKO

Ingredients

• ✓ catfish fillet
• cayenne pepper
• lemon pepper
• garlic powder
• salt
• pepper
• butter
• salad dressing

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
3. 3 Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
4. 4 Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
5. 5 Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

By Jeff Barlow

Ingredients

• ✓ catfish fillet
• water
• onion
• salt
• black pepper
• all-purpose flour
• curry powder
• butter
• parsley
• rice

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse fillets under cold water and cut into 2-inch pieces.
3. 3 Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
4. 4 Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
5. 5 Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
6. 6 Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
7. 7 Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.

By Adrian Miller

Ingredients

• ✓ catfish fillet
• buttermilk
• water
• salt
• pepper
• cornmeal
• all-purpose flour
• seafood seasoning
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix buttermilk, water, salt, and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets.
3. 3 Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate.
4. 4 Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag.
5. 5 Add fillets to the bag, a few at a time, and tumble gently until evenly coated.
6. 6 Heat oil in a deep fryer to 365 degrees F (185 degrees C). Fry fillets in hot oil until crisp and golden brown, about 3 minutes. Work in batches to avoid overcrowding, so fillets have room to brown properly.
7. 7 Drain on paper towels.
8. 8 Serve and enjoy!

By Mama Smith

Ingredients

• ✓ catfish fillet
• vegetable oil
• cornmeal
• creole seasoning
• paprika
• sugar
• black pepper
• egg
• hot pepper sauce
• water

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
2. 2 Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
3. 3 Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

By carina

Ingredients

• ✓ catfish fillet
• vegetable oil
• ginger
• fish sauce
• soy sauce
• oyster sauce
• yellow onion
• red bell pepper
• green onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
2. 2 Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

By Lynda Q

Ingredients

• ✓ catfish fillet
• cornmeal
• paprika
• thyme
• salt
• celery seed
• onion powder
• garlic powder
• black pepper
• skim milk
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.
2. 2 Whisk cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and black pepper together in a shallow dish. Dip catfish fillets in milk. Press into cornmeal mixture and coat liberally; place on the prepared baking sheet. Coat tops of fillets with cooking spray until wet.
3. 3 Bake in the preheated oven until fillets easily flake with a fork, about 15 minutes.

By Mrs Hermes

Ingredients

• ✓ catfish fillet
• salt
• black pepper
• cayenne pepper
• garlic powder
• onion powder
• paprika
• parsley
• oregano
• thyme
• butter

Instructions

1. 1 Mix together salt, black and cayenne pepper, garlic powder, onion powder, paprika, parsley, oregano, and thyme in a shallow bowl until thoroughly combined. Press catfish fillets into the spice mixture to thoroughly coat.
2. 2 Melt butter in a bowl and set aside.
3. 3 Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup melted butter into the skillet.
4. 4 When butter in the skillet is smoking hot, lay catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe the smoke.
5. 5 To serve, pour remaining 1/2 cup butter over the catfish.

By Paul Schultz

Ingredients

• ✓ catfish fillet
• water
• fish sauce
• shallot
• garlic
• black pepper
• red pepper flakes
• white sugar
• white sugar
• lime juice
• green onion
• cilantro

Instructions

1. 1 Combine 1/3 cup water and fish sauce in a small bowl. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl.
2. 2 Heat 1/3 cup sugar and remaining 1/3 cup water in a large skillet over medium heat, stirring occasionally, until sugar turns deep golden brown, 4 to 6 minutes. Gently stir in fish sauce mixture and bring to a boil.
3. 3 Stir in shallot mixture and cook until shallots soften, 2 to 3 minutes. Add catfish, cover, and cook until fish flakes easily with a fork, about 5 minutes per side. Transfer catfish to a large plate, and cover to keep warm.
4. 4 Increase the heat to high and stir in 1/2 teaspoon sugar. Stir in lime juice and add any catfish juices that have collected on the plate. Bring mixture to a boil, then lower the heat and simmer until sauce has reduced, 2 to 3 minutes. Pour sauce over catfish and garnish with cilantro and green onion.

By Everett

Ingredients

• ✓ catfish fillet
• tomato soup
• water
• ketchup
• hot pepper sauce
• worcestershire sauce
• butter
• browning sauce
• potato
• bacon
• sweet onion
• thyme
• chili powder
• salt
• black pepper

Instructions

1. 1 Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil.
2. 2 Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.

By Kitten

Ingredients

• ✓ catfish fillet
• rice
• water
• cajun seasoning
• hot pepper sauce
• thyme
• black pepper
• cayenne pepper
• salt
• garlic powder
• onion powder
• paprika
• dill weed
• lemon pepper
• butter
• lemon juice

Instructions

1. 1 Bring rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
2. 2 While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture other both sides.
3. 3 Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side.
4. 4 Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice.

By Eric Lubow

Ingredients

• ✓ catfish fillet
• red pepper flakes
• parsley
• salt
• thyme
• black pepper
• bay leaf
• worcestershire sauce
• lemon juice
• tomato
• beef broth
• garlic
• green bell pepper
• onion
• brown roux
• water
• white rice

Instructions

1. 1 Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
2. 2 In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.
3. 3 Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
4. 4 Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.

By Melissa