Pan - Fried Catfish

Skip Davis


Almost all Catfish in the South is deep fried. This recipe uses all the same spices and coating mixes, but it is pan fried instead.
NOTE: This recipe can also be used to bake the catfish, if desired.


★★★★★ 3 votes

3 adults (2 pieces each)
10 Min
10 Min


  • 1-1/2 lb
    catfish fillets (3/4 inches thick), 6 to 8 pieces
  • 1 large
    egg, lightly beaten
  • 1/2 tsp
    hot pepper sauce
  • 1/2 c
  • 2 tsp
  • 1 tsp
    freshly ground black pepper
  • 1/2 tsp
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    seafood seasoning
  • 1 Tbsp
    olive or canola oil
  • 1 large
    lemon cut into wedges

How to Make Pan - Fried Catfish


  1. In shallow dish, lightly beat egg and hot pepper sauce until well mixed. In a second shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
  2. Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
  3. In a large nonstick skillet, heat oil over medium heat. Add fish. Cook 5 to 8 minutes total, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper toweling.
  4. NOTE: To keep underside of fish crisp: Immediately place fish on cooling rack until serving time. Squeeze lemon juice over fish as it is served. Add wedges as a garnish on serving platter.

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About Pan - Fried Catfish

Course/Dish: Fish

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