More Recipes Like Ranchero Catfish

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Cajun Compromise Catfish

Submitted by: NOCKO

A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.

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Southern-style Oven-fried Catfish

Submitted by: carina

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

A spicy breading gives a crunch to these oven-fried catfish fillets.

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Oven-Fried Catfish

Submitted by: Mrs. Hermes

This recipe is a great alternative to pan-fried catfish. A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes.

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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

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Cajun Baked Catfish Dijon

Submitted by: Doctor Greg

Home Town: San Diego, California, USA

Living In: Bologna, Emilia-Romagna, Italy

Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.

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Parmesan Catfish

Submitted by: Lettie Simon

This moist baked fish has a slightly crunchy coating with a mild Parmesan flavor. 'Even my kids love this delicious, easy-to-fix recipe,' writes Lettie Simon of Baton Rouge, Louisiana.

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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!

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Quick Catfish Fillets

Submitted by: ITALYLOVER

Lightly breaded catfish fillets are pan-fried with oyster sauce for a fast, filling main dish.

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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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