14+ Pan-Fried Catfish Recipes Southern And Delicious

I can still hear my grandma humming as she tended the skillet, splatters of seasoned oil and the warm smell of cornmeal filling the kitchen. On slow Sunday afternoons she would pull the catch out of the cooler, pat the fillets dry, and talk while she dredged each piece by hand. The routine was unhurried and honest, and those simple pan-fried fillets turned into the kind of family memory I reach for on hectic weeknights. If you are here because you love 14+ Pan-Fried Catfish Recipes Southern And Delicious then this collection is the kind of recipes that bring that same calm, crispy comfort to your own table.

1. Classic Southern Pan-Fried Catfish

Why You’ll Love It:

This is the one you cook when you want dependable, crispy catfish that reminds you of a Sunday supper. It uses pantry staples and a light cornmeal crust so the fish flakes tender while staying crunchy on the outside. Perfect for a quick family dinner or a casual gathering.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 1 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 cup buttermilk
• 1 large egg
• 3 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 lemon cut into wedges
• 1/2 cup tartar sauce for serving

How to Make It:

1. Rinse and pat dry catfish fillets. Cut into serving pieces if needed.
2. Whisk together buttermilk and egg in a shallow bowl. In another bowl mix cornmeal flour salt pepper and paprika.
3. Dip each fillet into the buttermilk mixture then press into the cornmeal mix until well coated.
4. Heat oil and butter in a large skillet over medium heat until shimmering.
5. Add fillets to the skillet in a single layer and cook 3 to 4 minutes per side until golden and cooked through.
6. Transfer to a wire rack or paper towel lined plate to drain briefly and serve with lemon wedges and tartar sauce.

Serving Idea: Serve with coleslaw and skillet peas for a classic Southern plate

Personal Note: My first attempt at this recipe was for a college potluck and everyone asked for the crisping trick which was simply pressing the cornmeal on firmly

2. Buttermilk Brined Cornmeal Catfish

Why You’ll Love It:

A brief buttermilk brine tenderizes the fish and adds tang while the cornmeal crust gives a satisfyingly rustic crunch. This is the recipe I use when I want the fillets to hold up for sandwiches or a picnic.

Serving size: Serves 4

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 1 1/2 cups buttermilk
• 1 tsp hot sauce
• 1 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 2 tbsp butter
• 4 soft burger buns pickles for topping

How to Make It:

1. Combine buttermilk and hot sauce in a dish and submerge fillets. Refrigerate for 20 to 30 minutes.
2. Remove fillets and let excess buttermilk drip off.
3. Mix cornmeal flour salt and pepper on a plate and dredge fillets until coated.
4. Heat oil and butter in a skillet over medium heat.
5. Cook fillets 3 to 4 minutes per side until crust is deep golden and fish flakes easily.
6. Serve in buns with pickles and extra hot sauce.

Meal Prep Tip: Brined fillets can be coated and refrigerated for up to 4 hours before cooking to save time

Flavor Boost: Add 1 tsp cayenne to the cornmeal for a gentle heat

3. Cajun-Spiced Pan-Fried Catfish

Why You’ll Love It:

This one brings bold spice without stealing the show from the tender catfish. I make it for game day or when someone in the house wants something with a little kick alongside beer battered sides.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 1 cup cornmeal
• 1/2 cup flour
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup buttermilk
• 3 tbsp vegetable oil
• 2 tbsp butter
• 2 tbsp chopped green onions for garnish
• 1/2 cup remoulade sauce for serving

How to Make It:

1. Whisk buttermilk in a shallow bowl. In another bowl combine cornmeal flour Cajun seasoning paprika and salt.
2. Dip fillets in buttermilk then coat thoroughly in the seasoned mix.
3. Heat oil and butter in a skillet over medium high heat.
4. Add fillets and cook about 3 to 4 minutes per side until crusted and fish flakes.
5. Transfer to a plate and sprinkle with chopped green onions. Serve with remoulade.

Flavor Boost: Stir 1 tsp Worcestershire sauce into the buttermilk for extra depth

Best Pairings: Dirty rice, coleslaw, and pickled okra

4. Lemon Herb Skillet Catfish

Why You’ll Love It:

Bright lemon and fresh herbs lift the natural sweetness of the catfish. This lighter pan fried version is my go to when I want something simple and fresh for weeknight dinners.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 1/2 cup all purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp chopped fresh parsley
• 1 lemon zested and juiced plus extra wedges

How to Make It:

1. Pat fillets dry and season both sides with salt and pepper.
2. Lightly dust fillets in flour shaking off excess.
3. Heat olive oil in a skillet over medium heat and add butter.
4. Place fillets in skillet and cook 3 to 4 minutes per side until edges lift and fish flakes.
5. Add lemon juice lemon zest and chopped parsley to the pan and spoon over fillets before serving.

Swap This With That: Swap parsley for chopped dill or tarragon for a different herb profile

Serving Idea: Serve with boiled new potatoes and a crisp green salad

5. Garlic Parsley Butter Catfish

Why You’ll Love It:

Garlic and butter make everything cozy. The butter browns slightly in the pan creating nutty notes that cling to the fillet. This is the one I make when I want a restaurant feel at home.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 1/2 cup all purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3 garlic cloves minced
• 2 tbsp chopped fresh parsley
• 1 lemon cut into wedges

How to Make It:

1. Season fillets with salt and pepper then dust lightly with flour.
2. Heat oil and 1 tbsp butter in a skillet over medium heat.
3. Add fillets and cook 3 to 4 minutes per side until golden and cooked through. Remove and keep warm.
4. Add remaining butter and garlic to the pan and cook 30 seconds until fragrant.
5. Stir in parsley and lemon juice then spoon the butter over the fillets and serve.

Flavor Boost: Add a pinch of red pepper flakes to the garlic butter for warmth

Personal Note: My kids call this the buttery fish because the pan sauce disappears as fast as the fillets do

6. Pecan Crusted Catfish with Honey Drizzle

Why You’ll Love It:

The nutty pecan crust brings Southern pantry flavors and a satisfying crunch while a light honey drizzle adds a balancing sweetness. It is a good choice when you want something a bit special without lots of fuss.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 3/4 cup finely chopped pecans
• 1/2 cup panko breadcrumbs
• 1/2 cup all purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg beaten
• 3 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 tbsp honey for drizzling
• 1 tbsp chopped parsley for garnish

How to Make It:

1. Mix chopped pecans panko flour salt and pepper on a plate.
2. Dip fillets into beaten egg then press into the pecan mixture to coat well.
3. Heat oil and butter in a skillet over medium heat.
4. Add fillets and cook 3 to 4 minutes per side until crust is golden and fish flakes.
5. Drizzle lightly with honey and sprinkle with parsley before serving.

Serving Idea: Pair with a simple arugula salad and roasted sweet potatoes

Flavor Boost: Fold 1 tsp lemon zest into the pecan mix for brightness

7. Hot Honey Glazed Pan-Fried Catfish

Why You’ll Love It:

Sweet heat meets crispy fish in a very approachable way. The glaze caramelizes lightly in the skillet giving a sticky edge to each bite. I reach for this when I want a playful twist that everyone can enjoy.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 1 cup cornmeal
• 1/2 cup flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 2 tbsp butter
• 1/4 cup honey
• 1 tbsp hot sauce or 1 tsp red pepper flakes
• 1 tbsp chopped cilantro for garnish

How to Make It:

1. Mix cornmeal flour salt and pepper on a plate and dredge the fillets.
2. Heat oil and butter in a skillet over medium heat.
3. Fry fillets 3 to 4 minutes per side until golden and cooked through then set aside.
4. Add honey and hot sauce or red pepper flakes to the skillet and warm briefly until syrupy.
5. Return fillets to the pan and spoon glaze over them. Garnish with cilantro and serve.

Common Mistake to Avoid: Do not overheat the honey glaze or it will burn; warm gently and keep moving it

Best Pairings: Cornbread and pickled cucumbers

8. Smoky Paprika Pan-Fried Catfish

Why You’ll Love It:

Smoky paprika gives a subtle barbecue like flavor without needing a grill. It is a straightforward spice profile that works for people who want depth without excessive heat.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 1/2 cup flour
• 1/2 cup fine cornmeal
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp garlic powder
• 3 tbsp vegetable oil
• 2 tbsp butter
• 1/2 cup roasted corn for serving

How to Make It:

1. Combine flour cornmeal smoked paprika salt and garlic powder.
2. Dredge fillets in the mixture shaking off excess.
3. Heat oil and butter in a skillet over medium heat.
4. Cook fillets 3 to 4 minutes per side until crusted and cooked through.
5. Serve with roasted corn and a sprinkle of fresh parsley.

Swap This With That: Swap smoked paprika for chipotle powder for a smokier spicier note

Meal Prep Tip: Cooked fillets reheat well in a low oven at 300°F for 8 to 10 minutes to preserve crispness

9. Brown Butter and Sage Catfish

Why You’ll Love It:

Brown butter adds toasty complexity while sage brings an herbaceous counterpoint. This slightly elevated pan fried fish is a cozy choice for cooler evenings when you want comfort with a gentle twist.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 1/2 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 2 tbsp olive oil
• Mashed potatoes for serving

How to Make It:

1. Season fillets with salt and pepper and lightly flour.
2. Heat oil in a skillet over medium heat and add fillets cooking 3 to 4 minutes per side until golden. Remove and keep warm.
3. In the same skillet melt butter over medium heat swirling until it turns golden brown and smells nutty about 2 to 3 minutes.
4. Add sage leaves to the butter and crisp briefly then spoon brown butter and sage over the fillets.
5. Serve with mashed potatoes or roasted root vegetables.

Serving Idea: A scoop of mashed sweet potatoes pairs beautifully with the sage notes

Flavor Boost: Stir 1 tsp lemon zest into the brown butter for brightness

10. Beer Battered Style Pan-Fried Catfish

Why You’ll Love It:

This gives you the airy crispness of a battered fish using just a shallow pan of oil and a quick beer batter. It is the easiest way to get a pub style crunch without deep frying.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 3/4 cup all purpose flour plus extra for dusting
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup cold beer
• 3 tbsp vegetable oil plus extra for frying
• 1/2 tsp black pepper
• Lemon wedges for serving

How to Make It:

1. Pat fillets dry and dust lightly with flour.
2. Whisk flour baking powder salt and pepper then slowly whisk in cold beer until batter is smooth.
3. Heat a shallow layer of oil in a skillet over medium heat until shimmering.
4. Dip fillets into batter letting excess drip off and add to the pan.
5. Cook about 3 to 4 minutes per side until batter is deeply golden and fish is cooked. Drain and serve with lemon wedges.

Budget-Friendly Tip: Use an inexpensive domestic lager to keep costs down while still getting good batter lift

Best Pairings: Crispy fries and coleslaw

11. Blackened Pan-Fried Catfish with Lime

Why You’ll Love It:

Blackening spices sear into the fillet creating a smoky crust while lime adds brightness. This is a weekday favorite when you want big flavor from a short cook time.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp salt
• 2 tbsp olive oil
• 2 limes cut into wedges
• 1/4 cup chopped cilantro

How to Make It:

1. Mix paprika cayenne thyme oregano garlic powder and salt to make the blackening rub.
2. Pat fillets dry and coat both sides with the rub.
3. Heat oil in a heavy skillet over medium high heat until very hot.
4. Sear fillets 2 to 3 minutes per side until heavily charred at the edges and cooked through.
5. Squeeze lime over the fillets and sprinkle cilantro before serving.

Common Mistake to Avoid: Make sure your kitchen is well ventilated when blackening since the spices can smoke

Serving Idea: Serve with cilantro lime rice and grilled vegetables

12. Southern Onion and Pepper Skillet Catfish

Why You’ll Love It:

Cooking the fillets with onions and bell peppers creates a quick one pan meal full of sweet caramelized flavors. This is supper in under 30 minutes and great for nights you want minimal cleanup.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 1 large onion thinly sliced
• 1 red bell pepper thinly sliced
• 1 green bell pepper thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil divided
• 1 tbsp butter
• 1 tsp smoked paprika

How to Make It:

1. Heat 2 tbsp oil in a skillet and add onions and peppers with a pinch of salt. Cook until soft and slightly caramelized about 8 to 10 minutes. Remove and keep warm.
2. Season fillets with salt pepper and smoked paprika and dust lightly with flour if desired.
3. Add remaining oil and butter to the skillet and fry fillets 3 to 4 minutes per side until golden.
4. Return onions and peppers to the pan to warm through and serve with catfish and cornbread.

Meal Prep Tip: Store cooked peppers and onions in an airtight container for up to 3 days to use as a topping for other meals

Best Pairings: Cornbread and collard greens

13. Tomato Basil Pan-Fried Catfish

Why You’ll Love It:

Fresh tomatoes and basil make for a summery topping that keeps the fish bright and vibrant. I make this when garden tomatoes are at their best and I want a lighter feel to the meal.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 1 cup diced ripe tomatoes
• 1/4 cup chopped fresh basil
• 1 tbsp olive oil plus 2 tbsp for cooking
• 1 tsp salt divided
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar optional
• 1 lemon cut into wedges

How to Make It:

1. Toss diced tomatoes basil olive oil a pinch of salt and balsamic vinegar if using. Set aside to marinate briefly.
2. Season fillets with salt and pepper and dust lightly with flour.
3. Heat oil in a skillet and fry fillets 3 to 4 minutes per side until golden and cooked.
4. Spoon the tomato basil mixture over the fillets and serve with lemon wedges.

Swap This With That: Use cherry tomatoes and a splash of white wine instead of balsamic for a lighter sauce

Serving Idea: Serve over a bed of sautéed spinach or garlic rice

14. Smoky Maple Glazed Catfish

Why You’ll Love It:

Maple syrup and smoked paprika create a beautiful sweet and smoky glaze that caramelizes in the pan. It is an unexpected Southern take that pairs well with simple sides.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 1 1/2 lb catfish fillets
• 1/2 cup flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 3 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1 tbsp lemon juice

How to Make It:

1. Season fillets with salt and pepper and dust with flour.
2. Heat oil and butter in a skillet over medium heat and cook fillets 3 to 4 minutes per side until golden. Remove and keep warm.
3. Add maple syrup smoked paprika and lemon juice to the skillet and simmer until slightly thickened about 1 minutes.
4. Return fillets to the pan and spoon glaze over them then serve with roasted vegetables.

Flavor Boost: Add 1 tsp Dijon mustard to the glaze for a subtle tang

Personal Note: The first time I tried maple on catfish I was surprised how well it balanced the natural sweetness of the fish

FAQ

Conclusion

These 14 pan fried catfish ideas are practical and full of Southern flavor so you can match the mood of your meal from everyday family dinners to slightly elevated weekend plates. Start with a simple classic and try one new seasoning or glaze each week to build confidence with timing and heat. Pan frying catfish is fast forgiving and endlessly adaptable so let these recipes be a starting point for your own comforting riffs on a beloved Southern staple.