Catfish are a very meaty fish and are known for their stronger flavor. There are many catfish recipes that do not take this into consideration. Luckily, a few hours soaked in milk can help to remove the harsh taste they can sometimes be associated with. These catfish recipes play off of the flavorful catfish.
Pan Fried Catfish
- Canola oil
- 4 to 6 catfish fillets, about 4 ounces each
- Creole or Cajun seasoning and pepper
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 cup buttermilk
Pour about 1/4-inch of Canola oil in a large heavy skillet. Place over medium heat and heat until hot. Sprinkle the fish fillets lightly with Creole seasoning, salt, and pepper. In a wide bowl, combine the cornmeal and flour. Pour the buttermilk into a bowl. Dip the fish into the buttermilk to coat, then coat with the cornmeal mixture. Arrange in the hot oil and cook slowly for about 3 to 4 minutes, until the bottom side is browned. Turn carefully and continue cooking until browned on the other side. Place on paper towels to drain.
Catfish Gumbo (my family’s favorite of the Catfish recipes)
- 4 slices bacon, diced
- 1/4 cup butter
- 1/4 cup chopped onion
- 2 cups fresh cooked okra
- 2 cups canned tomatoes, undrained
- 1/2 teaspoon garlic powder
- 1/4 lemon, thinly sliced
- 3 cups boiling water
- 1/2 teaspoon salt
- 3 drops Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons flour
- 2 cups cooked catfish, boned, broken into large chunks
Cook bacon over medium-low heat in a heavy Dutch oven or stock pot until fat is rendered. Add 2 tablespoons of butter and the onion; cook until transparent. Add okra, tomatoes, garlic and lemon. Bring to a boil; add boiling water, salt, Tabasco sauce and Worcestershire sauce. Lower heat and simmer, partially covered, for 1 hour. Blend remaining butter with the flour; add to the simmering stew a little at a time, stirring constantly. When thickened, stir in catfish. Heat to boiling. Serve with hot boiled rice.
Spicy Catfish Balls
- 2 lbs Catfish Fillets
- 1 tsp Hot Sauce
- 3 Eggs, beaten
- 1 1/2 cup Cornmeal
- Salt & Pepper, to taste
- Cooking Oil
Rub catfish with hot sauce, salt and pepper. Set aside for 1 hour or more. Cut catfish into bite-size pieces and dip into eggs. Roll in cornmeal. Fry quickly in oil for 2 or 3 minutes, or until golden brown. Drain on paper towels. Serve catfish balls piping hot with your favorite dipping sauce.
Garlic Black Bean Catfish
- 1/4 cup all-purpose flour
- 1 pound catfish fillets, patted dry and cut into 4 portions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon plus 1 teaspoon canola oil, divided
- 1 tablespoon black bean-garlic sauce
- 1 tablespoon finely chopped scallion, plus more for garnish
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1/8 teaspoon crushed red pepper
Place flour in a shallow dish. Sprinkle catfish with garlic powder and salt. Dredge the catfish in the flour, shaking off the excess (discard the remaining flour). Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the fish and cook, turning once, until golden brown and just cooked through, about 5 minutes per side. Meanwhile, combine the remaining 1 teaspoon oil, black bean-garlic sauce, 1 tablespoon scallion, vinegar, water and crushed red pepper in a small bowl. Serve the fish with the sauce and garnish with more scallion, if desired.
If you enjoyed these catfish recipes, please share it with a friend and check out other pages on the Lake Fishing Techniques site!