How to Cook Catfish 

Most people in Florida and throughout the Southern states know how to cook catfish. It is the most popular fish, at least inland in the state. Not only in North America but also in Europe and Asia, it has been caught and farmed for food. Although catfish is not included in my favorites, many people prefer it to any other kind of fish. A lot of people who do not care for it claim it is because it has no flavor but for me, it has a unique taste that I just do not like.

I have had friends who said the reason I don’t like catfish is because whoever cooked it, did not know how to cook catfish. When I tried their recipe, I did not care for it either. Don’t let me stop you from trying it; do and see what you think because the ones who like it really love it.

Catfish live naturally in inland or coastal waters. It is a common sight to see Floridians packed with their fishing poles headed out to get their meal for the day. Often they will clean and cook it right along the water’s edge. This fish can be found in most freshwater environments but most inhabit the areas of shallow running water.

So many people have learned how to cook catfish and love it that farm raising has become a huge industry throughout the warm South. About sixty percent of it being raised in a sixty five mile radius area in Mississippi.

If you are searching out ways on how to cook catfish, you will probably find that most people prefer fried catfish. Here in the south, fried catfish is a staple in many diets.

FRIED CATFISH a favorite southern recipe when you know how to cook catfish

  • 2 Pounds catfish fillets
  • ½ Cup flour
  • 1 Cup cornmeal
  • 1 Teaspoon salt
  • ½ Teaspoon pepper
  • ½ Cup vegetable oil
  • ¼ Cup butter
  • ½ Cup cold milk
  • 1 Beaten egg

Rinse and dry fish.

Beat egg and milk together.

Mix the flour, cornmeal, salt and pepper together.

Heat oil and butter until sizzling.

Dip fish fillets into the egg/milk mixture and then dip into the flour mixture.

Place fish in the hot oil/butter and fry about 5 minutes on each side.

Drain and serve with tartar sauce.


  • 1 ½ Pounds Catfish
  • 1 Cup flour
  • ½ Teaspoon salt
  • 1 Teaspoon baking powder
  • 1 Beaten egg
  • 2/3 Cup milk
  • 1 Tablespoon vegetable oil
  • 1 Quart vegetable oil (for frying)

Sift together in a bowl the flour, baking powder, and salt.

Combine the egg, milk and 1 tablespoon oil.

Add egg mixture slowly to the dry ingredients, beating until smooth.

Heat 1 quart of oil until sizzling.

Dip fish into the milk/egg batter and carefully place in the hot oil.Cook and turn until brown.

Remove from oil and drain.

How to Cook CatfishHow to Cook Catfish


Learn how to cook catfish that is baked with lemon and parsley.

  • 2 Pounds Catfish
  • Salt/ pepper
  • 1 Teaspoon grated lemon peel
  • 2 Tablespoons lemon juice
  • 1 Tablespoon chopped parsley
  • 1 Tablespoon chopped onion
  • ½ Cup mayonnaise

Preheat oven to 350 degrees.

Season fish fillets with the salt and pepper.

Combine the lemon peel, juice, onion, parsley and mayonnaise and blend well.

Place fish in a buttered baking dish.

Spoon and spread lemon sauce over the fish.

Bake for 30 minutes or until brown and fish is flakey.


Learn how to cook catfish with this recipe from Tennessee.

  • 6 Whole catfish skinned, heads removed and cleaned
  • 2 Teaspoons salt
  • ¼ Teaspoon black pepper
  • 2 Eggs
  • 2 Tablespoons milk
  • 2 Cups cornmeal
  • Lard for frying

Sprinkle both sides with salt and pepper.
Beat eggs lightly and blend in the milk.
Dip the fish in the egg mixture and roll in the cornmeal.
Place the fish in a heavy skillet containing about 1/8 inch hot fat.
Fry over medium heat; when fish is brown on one side turn it over and brown other side.
Cook about 10 to 15 minutes depending n thickness of fish; drain on paper towels.


  • 4 Tablespoons lemon juice (Divided)
  • 2 Tablespoons ketchup
  • 2 Tablespoons chili sauce
  • ½ Teaspoon hot sauce
  • 4 to 6 Catfish filets
  • ½ Teaspoon lemon pepper
  • ¼ Teaspoon salt
  • 8 to 12 Slices bacon
  • 1-2 Tomatoes (Sliced)
  • 1 Medium onion (Sliced) Lettuce leaves
  • Tartar sauce
  • Sandwich buns

Preheat oven to 350F degree.

Combine and blend 2 tablespoons lemon juice, ketchup, chili sauce and hot sauce in a shallow dish.

Drizzle remaining 2 tablespoons of lemon juice over the fish filets.

Coat fish filets with the sauce mixture; place in a glass baking dish.

Pour any remaining sauce over the fish filets; sprinkle with lemon pepper and salt.

Bake fish until it flakes when touched with a fork.

Cook bacon until crisp and drain on paper towels.

Place fish on bun, top with bacon, onion slice, tomato slice and tartar sauce.

Serves 4 to 6.


  • 4 to 6 Catfish filets
  • Water
  • Salt
  • 1 Tablespoon paprika
  • ½ Teaspoon cayenne pepper
  • 1 Tablespoon black pepper
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon garlic powder
  • Vegetable oil and butter

Place catfish in a shallow dish; sprinkle with salt and cover with fresh water.

Let fish stand 10 -15 minutes; drain fish.

Rinse fish several times with fresh water; drain well.

Combine paprika, cayenne, pepper, Italian seasoning and garlic powder in a small bowl.

Heat a little butter and oil over medium high heat in a heavy skillet.

Pat on 1 side of each fillet the spice mix; place that side down in hot fat.

Pat spice mix on top side of each filet; when bottom has browned, turn fish over.

Cook until fish flakes when stuck with a fork.

NOTE: Add more butter and oil as needed.


  • 2 Pounds catfish (Cut in nuggets)
  • Salt/ pepper to taste
  • Italian seasoning
  • 1 cup flour
  • Butter
  • Olive oil
  • 2 Cups chopped almonds
  • 2 Tablespoons chopped parsley

Rinse and pat dry fish; rub with salt, pepper and Italian seasoning.

Roll in flour lightly in a heavy skillet heat a little butter and olive oil.

Add fish to hot skillet; brown on both sides turning fish carefully.

Cook until lightly browned and fish flakes easily with fork.

Remove fish from pan; add more butter and oil if needed.

Add almonds to skillet and brown lightly.

Add parsley and serve over the fish; serves 6.


Learn how to cook catfish with garlic and spicy chili sauce.

  • 8 Catfish steaks (4 ounces each/ 1 inch thick)
  • 2 Cups spicy chili sauce
  • 2 Tablespoons vegetable oil
  • 12 Unpeeled garlic cloves (Roasted) *See instructions
  • 1 Medium onion (Slice thin)
  • ½ Teaspoon cumin
  • ¼ Teaspoon black pepper
  • 2/3 Cup stock (Fish or chicken)
  • Salt
  • Chopped fresh cilantro for garnish

Place catfish in a large glass baking dish.

Combine ¼ cup of the chili sauce with 1 tablespoon of the oil.

Brush both sides of the fish with the sauce; cover and refrigerate at least 2 hours.

Heat a large skillet over moderate heat; add garlic tossing for about 15 minutes until soft.

Remove from heat; cool garlic slightly and peel.

Heat remaining 1 tablespoon of oil in skillet over medium high heat.

Add onion and cook about 5 minutes stirring occasionally until beginning to brown.

Add remaining 1 ¾ cups of sauce to the skillet; add cumin, pepper and toasted garlic.

Cook and stir about 5 minutes until thickened; stir in the stock.

Reduce heat to low and simmer for 10 minutes; season with salt.

Remove fish from marinade; place on lightly greased broiler pan.

Place under hot broiler about 5 minutes until nicely browned.

Remove from oven and carefully turn fish over.

Broil about 5 minutes longer until browned and thoroughly cooked.

Transfer fish to platter; spoon sauce over the top; garnish with cilantro.

› Catfish

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