Seared Catfish Creole

Submitted by: GIRLYGRRL6 
A fast and easy but tasty and delicious catfish preparation with bite. You can vary the recipe by adding a layer of honey or using honey mustard. Also great with tuna! 

Creole Catfish Fillets

Submitted by: Dave Bremstone 
In Plantation, Florida, Dave Bremstone rubs catfish fillets with a pleasant mixture of seasonings before cooking them quickly on the grill. The moist fish gets plenty of flavor when served with a spicy sauce an fresh lemon wedges. 

Photo of: Onion Dijon Crusted Catfish

Onion Dijon Crusted Catfish

Submitted by: JENN259 
Home Town: Lafayette, Louisiana, USA
Catfish fillets are seasoned with honey mustard and onion, then baked until golden brown in this easy main dish. 

Photo of: Lemon Pepper Catfish

Lemon Pepper Catfish

Submitted by: Hallie Guilfoyle 
Fried catfish filets in a lemon pepper batter. 

Golden Catfish Fillets

Submitted by: Sharon Stevens 
Recalls Sharon Stevens of Weirton, West Virginia, 'When we visited my grandparents near the Ohio River, my grandmother always made these crisp fillets from Granddad's fresh catch.' 

Photo of: Pan Fried Catfish Filets

Pan Fried Catfish Filets

Submitted by: EHOLT 
Catfish rolled in cornmeal, cayenne pepper, onion powder and paprika, then fried in olive oil to a golden brown. Serve with lemon wedges. 

Photo of: Crispy Catfish

Crispy Catfish

Submitted by: Taste of Home's Fast Family Favorites 
Grilling may well become your favorite way to prepare this popular fish! 

Photo of: Ranchero Catfish

Ranchero Catfish

Submitted by: TANAQUIL 
Crushed ranch-flavored tortilla chips and chili powder give intense flavor to baked catfish fillets. 

Photo of: Cajun Baked Catfish

Cajun Baked Catfish

Submitted by: Wendy Stenman 
This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. --Wendy Stenman 

Photo of: Cajun-Style Catfish

Cajun-Style Catfish

Submitted by: Dolores Barnas 
These nicely spiced fillets are sure to win you a boatload of compliments! 'I got the original recipe from a chef in the culinary arts department of a college where I used to work,' recalls reader Dolores Barnas from Basdell, New York. 
 
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