Recipe courtesy of B. Smith

Pan Fried Catfish

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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4 (8-ounce) catfish fillets

1/2 cup yellow cornmeal

1/4 cup all-purpose flour

1 teaspoon salt

1 teaspoon creole seasoning

1/2 teaspoon paprika

1/4 teaspoon ground black pepper

3/4 cup milk

6 tablespoons unsalted butter

Lemon wedges, for garnish


  1. Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
  2. Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
  3. Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
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