Cajun-Seasoned Pan-Fried Catfish
Perfectly seasoned catfish fillets with a crispy exterior and flaky interior. A quick weeknight seafood dinner with bold Cajun spices and restaurant-quality results.
Prep: 10 min
Cook: 10 min
Servings: 4
Ingredients
- 4 pieces 6oz each catfish fillets
- 0.5 cup cornmeal
- 1 tbsp paprika
- 0.5 tsp cayenne pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 0.75 tsp salt
- 0.5 tsp black pepper
- 3 tbsp vegetable oil
- 1 tbsp butter
- 2 pieces lemon wedges
Instructions
- Pat catfish fillets dry with paper towels. In a shallow bowl, mix cornmeal with paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
- Dredge each catfish fillet in the cornmeal mixture, coating both sides evenly and pressing gently so the coating adheres.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. The oil should be hot enough that a piece of coating sizzles immediately when it touches the surface.
- Carefully place coated catfish fillets in the hot oil and cook for 4-5 minutes on the first side without moving them. You want a crispy golden crust to form.
- Flip carefully and cook the other side for 4-5 minutes until the second side is golden and the fish flakes easily with a fork. The fish should be opaque throughout.
- Transfer to a plate and top each fillet with a pat of butter to melt. Serve immediately with lemon wedges, sliced tomatoes, and coleslaw for a traditional Cajun-style meal.