Pan-Fried Catfish Recipe: How to Pan-Fry Catfish With Buttermilk

Catfish is a freshwater fish that’s often farmed and sold skinned because its scaleless skin can be difficult to remove. Catfish gets its name from the barbels (fleshy filaments) hanging from its mouth, which look like cats’ whiskers. It’s in the same family as carp, but catfish’s simpler skeletal structure makes it easier to fillet. Channel catfish is the most common species in the US, where it’s available year-round.

Mildly sweet catfish fillets can be fried, baked, grilled, poached, sautéed, or in a stew. To pan-fry catfish, cooks typically dredge the catfish in flour or cornmeal mixed with spices, then fry in a thin layer of oil in a skillet. You can serve breaded, pan-fried catfish with coleslaw.

Follow these simple tips to make the best pan-fried catfish:

1. 1. Experiment with seasonings. There is no shortage of herbs and spices that you can apply to catfish before cooking. Some favorites include Cajun seasoning, garlic powder or onion powder, cayenne pepper or red pepper flakes, and fresh herbs like thyme or rosemary. For some extra crispy pan-fried catfish, dredge the chops in an all-purpose flour mixture before frying.
2. 2. Work in batches. Depending on the size of your pan, you may need to cook the catfish in batches. Overcrowding the fish will make it difficult to cook evenly and form a golden crust all over. Use a cast-iron skillet for more even heat distribution.
3. 3. Dry the catfish. To ensure the breading sticks properly, pat the catfish filets until completely dry before dredging in flour. If the fish isn’t dry enough, the breading won’t stick consistently.
4. 4. Avoid overcooking. Catfish cooks relatively quickly (about five minutes per side), so there is no need to finish cooking it in the oven. You will know the pan-fried catfish is ready when it is opaque in color and flakes easily with a fork.