Catfish Britt

Iris Bonanno


Breaded catfish sauteed and topped with fresh crab meat and Hollandaise sauce. Family favorite. Very rich and satisfying.


★★★★★ 1 vote

30 Min
30 Min
Pan Fry


  • 6
    catfish filets
  • 2 c
    panko bread crumbs
  • 1/2 c
    all purpose flour
  • 6 medium
  • 2 Tbsp
    cajun seasoning
  • 1 lb
    crabmeat, fresh lump
  • 1 Tbsp
    lemon juice, fresh
  • 4 Tbsp
  • ·
    olive oil to sauté fish

How to Make Catfish Britt


  1. To prepare fish, wash, sprinkle with cajun seasoning then dust lightly in flour. Whisk together two eggs in deep plate, dip fish in eggs then roll in panko bread crumbs. Heat olive oil & butter in large skillet on medium high heat. Sauté the fish, about 2 minutes on each side. Place in warm oven.
  2. Hollandaise Sauce:
    Whisk together 4 egg yolks & 1 Tablespoon lemon juice in stainless steel bowl.
    Place bowl over double boiler, continue to whisk until thick. Drizzle in melted butter. Remove from stove, add salt & pepper to taste.
  3. Warm crabmeat in microwave. Plate fish, top with big spoonful of crabmeat. Drizzle hollandaise on top.
  4. **Notes:
    1 fillet makes a serving. Doesn't look sufficient, but once it all comes together its more than enough. All my measurements are estimates pertaining to seasonings, panko and flour. Cajun seasonings can be very spicy, use to your individual taste.
  5. I serve over Jasmine rice flavored with butter, parsley, lemon zest and toasted almonds.

Printable Recipe Card

About Catfish Britt

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Cajun/Creole
Hashtags: #crabmeat #catfish

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