This easy Cajun catfish recipe pan-fries on the stovetop. It's a quick and easy way to enjoy this sweet, mild white fish that will have your family asking for seconds.
When was the last time you tried catfish? I've skipped over it for years at the grocery store, opting for cod to make my favorite blackened recipe. Not anymore!
It turns out my hesitation toward this fish was unfounded. THEY WERE DELICIOUS when I seasoned fresh, farm-raised catfish fillets with Cajun spices and pan-fried them on the stovetop!
They were perfect in this lemon pepper tilapia recipe too!
Why you will love this recipe:
- You'll need just 3-4 ingredients.
- It's ready in 15 minutes on the stovetop.
- It's healthy, low-carb, and keto-friendly.
What does catfish taste like?
Catfish is a mild white fish with a sweet taste. The texture is moist, firm, and not very flaky. Because this fish is a bottom dweller, it has the reputation of having a muddy taste. But, that was not my experience.
These days, most catfish at the grocery store are farmed and not wild. Since what the fish eat is controlled, the taste is consistently pleasant. It also eliminates worries about ingesting mercury. According to FishWatch, the aquaculture industry follows strict FDA Guidelines and standards for responsibly sourced seafood.
Ingredients
Here's what you'll need to make Cajun catfish:
- Catfish fillets. Fillets should not have bones. They may have skin. But, it's generally safe to eat the skin on fish if it's been cleaned properly.
- Cajun or creole seasoning. Use any spicy seasoning. We included our DIY blackened blend in the recipe card below.
- Olive oil/butter. Use one fat or a combination to sauté the fish. I use 1 Tablespoon of each in this recipe.
How to get fishy taste out of catfish?
Soaking fish in milk is often used to get rid of a "fishy" smell and taste. This usually occurs when fish is not fresh.
According to Epicurious, milk proteins bind with the compounds that cause the fishy odor. After soaking fish in whole milk or buttermilk for about 20 minutes, it will have a brighter, cleaner smell and taste. Discard the milk when done and pat the fish dry.
Of course, you should never eat fish that is mushy, the wrong color, or has a highly pungent odor. If in doubt, throw it out!
Directions with Pictures
Below are the steps to make Cajun catfish.
- Rinse catfish fillets and pat dry.
- Generously sprinkle both sides with Cajun seasoning. Make it as spicy as you would like. Spread a little honey on the fillet first for a sweet and spicy version.
- Place catfish in the skillet and cook undisturbed for 5-6 minutes. Flip over the fillets and cook for about 5 minutes more.
- The outside will be slightly crispy, and the flesh will be white when cooked through and done. The internal temperature for fish should reach 145 °F.
Best Pan for Pan-Frying Fish
Cast iron, stainless steel, and non-stick skillets are all options to pan-fry and blacken fish. The key is to heat the pan properly over medium-high and heat a thin layer of oil or butter until it shimmers. The fish should sizzle when it hits the pan.
Storage
Since this recipe is quick and easy, we recommend cooking just the amount you need. However, if you happen to have leftover fish, here's how to store it:
- To Store. Refrigerate leftover catfish in an airtight storage container for 2-3 days.
- To Reheat. Gently reheat fish in a skillet over medium-low heat until just warmed through. To microwave, cover, and cook at 50% power, in short, 20-30 second bursts.
More Easy Fish Recipes
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📋 Recipe
Easy Cajun Catfish
Ingredients
- 20 ounces catfish fillets
- 1-2 Tablespoons Cajun Spice Blend or prepare and measure spice blend below
- 2 Tablespoons olive oil and/or butter
Cajun Spice Blend
- 2 teaspoons paprika
- ¼ teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon thyme
- ½ teaspoon white pepper
- ½ teaspoon onion powder
Instructions
- If making the Cajun spice blend, add all of the spices to a small bowl, mix together and set aside.
- Rinse catfish fillets and pat dry.
- Generously sprinkle seasoning on both sides of the fish fillets, pressing into flesh as needed.
- Heat olive oil and/or butter in a skillet over medium-high heat.
- Place catfish in the skillet and cook undisturbed for 5-6 minutes. Flip over the fillets and cook for about 5 minutes more. The outside will be slightly crispy, and the flesh will be white when cooked through and done. The internal temperature for fish should reach 145 °F.
Notes
- To Store. Refrigerate leftover catfish in an airtight storage container for 2-3 days.
- To Reheat. Gently reheat fish in a skillet over medium-low heat until just warmed through. To microwave, cover, and cook at 50% power, in short, 20-30 second bursts.
Sammy
Quick and easy recipe with lots of flavor. Did not make any changes and my boyfriend loved it!
Marjory Pilley
I'm so happy you enjoyed it! Thanks for your comment.