This easy Cajun catfish recipe pan-fries on the stovetop. It's a quick way to enjoy this sweet, mild white fish that will have your family asking for seconds.
1-2TablespoonsCajun Spice Blendor prepare and measure spice blend below
2Tablespoonsolive oil and/or butter
Cajun Spice Blend
2teaspoonspaprika
¼teaspoonsalt
1teaspooncayenne pepper
1teaspoonground cumin
1teaspoonthyme
½teaspoonwhite pepper
½teaspoononion 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
You'll find more expert tips and step-by-step pictures above!StorageBest eaten right away.
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.