Description
A quick and flavorful pan fried catfish recipe featuring tender, flaky fish with a lightly golden crust, ready in just 10 minutes using simple seasonings and a skillet.
Ingredients
2 catfish filets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon pepper seasoning
1 tablespoon vegetable or canola oil (for greasing skillet)
Instructions
- Season both sides of the catfish filets evenly with salt, pepper, and lemon pepper seasoning.
- Heat oil in a medium skillet over medium heat until hot.
- Place the seasoned filets in the skillet and cook for about 4 minutes without moving them, allowing a golden crust to form.
- Carefully flip the filets and cook for another 4 minutes, or until golden brown and the fish flakes easily with a fork.
- Remove from the skillet and let rest for a few minutes before serving.
Notes
Lightly coat the filets in flour before cooking for a crispier texture.
Avoid overcrowding the pan; cook in batches if doubling the recipe.
If using skin-on catfish, sear skin-side down first for crispiness.
Add paprika, garlic powder, or cayenne for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium-low heat to maintain texture.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 filet
- Calories: 220
- Sugar: 0g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg
