I’ll be honest — growing up, fried fish meant weekend takeout or special Sunday lunches with a mess of cornmeal and oil popping on the stove. But these days, I crave that same crispy texture with way less fuss… and grease. That’s where this no-breading air fryer catfish comes in.
This version skips the cornmeal, the eggs, the panko, everything. But don’t worry — it still gets that rich, flavorful crust from a simple seasoning mix and a blast of hot air. The inside stays buttery soft and flaky, just the way I like it. Perfect for a weeknight dinner when I’m too tired to even look at the stovetop, but still want something that hits the spot.
Why I Keep Coming Back to This Recipe
Let’s face it — sometimes catfish gets a bad rap. People complain it tastes “muddy” or too strong. But that’s exactly why soaking it in milk or buttermilk first is a must in my kitchen. It makes all the difference, mellowing out the flavor while keeping the fish moist.
I also love that this recipe works for everything from lazy solo dinners to quick lunches when I’ve got leftover fillets in the fridge. You get that satisfying crisp without the breading, which makes it low-carb, lighter, and honestly… just less of a mess.
Ingredients You’ll Need
Here’s what I usually keep on hand for this — no fancy ingredients, just pantry basics that pack a punch.
- Catfish fillets – Fresh if possible, but frozen works too. Just make sure they’re white, firm, and smell clean.
- Milk or buttermilk – For soaking. This is non-negotiable for me.
- Olive oil – Just a drizzle helps the seasoning stick and crisp up.
- Blackening or Cajun seasoning – I usually eyeball it, but something smoky and a little spicy works great.
- Garlic powder, oregano, cayenne, salt & pepper – The usual flavor friends.
- Lemon wedges – For squeezing over at the end. Brightens everything.
How I Make It Step-by-Step
This is my usual weekday flow:
1. Soak the Catfish
At least 30 minutes before cooking, I pop the fillets into a zip-top bag or bowl and pour milk over them. I’ve even done this with oat milk in a pinch, but regular milk or buttermilk is best. This helps mellow out any strong flavor the fish might have.
2. Make the Seasoning Blend
In a small bowl, I mix my go-to spice combo — something with heat (like cayenne), something herby (oregano), and a bit of salt and garlic for balance. If I’m feeling fancy, I’ll toss in some smoked paprika too.
3. Preheat and Prep
Set the air fryer to 400°F and let it heat up. Meanwhile, I take the catfish out, pat them dry (this helps with crisping), and rub them down with a bit of olive oil. Then I coat both sides generously with the spice mix.
4. Into the Air Fryer
I arrange the fillets in a single layer — no overlapping. That’s key. A little spritz of oil on top helps everything crisp up evenly.
5. Cook and Flip
Air fry for 10 minutes, flip carefully (a thin spatula helps), and cook for another 10–12 minutes. The fish should look dark and crisp on the outside but soft when pressed with a fork.
6. Serve It Up
Lemon wedges go on the side, maybe a sprinkle of fresh parsley if I have it. It’s ready to eat right away.
How I Pick the Best Catfish
Over the years, I’ve learned to trust my nose and my eyes. Fresh catfish should smell clean — not fishy — and the fillets should be white and firm, never mushy. If something smells off, I skip it.
My Tips That Make a Big Difference
- Don’t skip the milk soak. Seriously. It’s like a little spa treatment for the fish — softens the flavor and improves texture.
- Keep the fillets in one layer. Crowding the air fryer leads to steaming instead of crisping. If I’m cooking for more people, I do it in batches.
- Always flip halfway through. Both sides deserve a chance to shine.
What If You Forgot to Soak It?
If you’re starting with frozen fillets and didn’t pre-soak — no problem. I just thaw them in a bowl of milk at room temp for an hour. It’s not ideal, but it still helps tone down that muddy flavor.
Cooking Frozen Catfish? Here’s What I Do
When I’m using frozen catfish (usually because I didn’t plan dinner at all), I still stick to the same 400°F temp:
- Soak frozen fillets in room-temp milk for 60 minutes.
- Preheat air fryer.
- Cook for 13 minutes, flip, then go for another 13 to 15 minutes.
- Check for flakiness with a fork — that’s my signal it’s ready.
How I Reheat Leftovers
Honestly, I love leftover air-fried catfish almost more than fresh. The spices mellow out, and the texture holds up beautifully.
I toss them back in the air fryer at 400°F for about 4 minutes. No oil needed — just a quick refresh and they’re good as new. Great with a simple salad or tucked into a taco.
How I Usually Serve It
This catfish goes with pretty much anything. A few favorites from my kitchen:
- Corn on the cob and slaw for that classic Southern vibe.
- Garlic green beans or sautéed spinach when I want something quick and healthy.
- Tucked into a tortilla with avocado and hot sauce for lazy fish tacos.
And sometimes, I just flake it over leftover rice with a squeeze of lemon. Doesn’t get easier than that.
Air Fryer Blackened Catfish
Craving a light, flavorful fish dinner without the mess of breading or deep-frying? This air fryer catfish recipe is just the ticket. It delivers perfectly seasoned, flaky fillets with barely any prep—and no breading at all. Just a soak, a quick spice rub, and into the air fryer it goes!
Ingredients
- 2 catfish fillets
- 1 cup milk or buttermilk
- ½ tablespoon olive oil
- 1½ tablespoons blackening or Cajun seasoning
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- To get started, place the catfish fillets in a bowl or zip-top bag and cover them with milk or buttermilk. Let them soak for at least 30 minutes—this helps mellow out any strong fish flavor and makes the fillets extra tender.
- Meanwhile, stir together your seasoning mix. In a small bowl, combine the Cajun or blackening seasoning with oregano, garlic powder, cayenne, salt, and pepper. Set aside.
- Once the fish has soaked, preheat your air fryer to 400°F. Pat the fillets dry with paper towels, then drizzle both sides with olive oil. Generously coat each fillet with the seasoning blend, pressing gently so the spices stick.
- Place the fillets in your air fryer basket in a single layer. Lightly spray the tops with oil spray for a little extra crisping. Cook for 10 minutes, then flip the fillets and cook another 10–12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve hot, garnished with fresh parsley and lemon wedges on the side.
Notes
- To reheat leftovers, pop the fillets back in the air fryer at 400°F for about 4 minutes until warmed through.
Cooking from Frozen?
- If you’ve soaked your catfish in milk before freezing, you’re in luck—just cook as directed. If not, you can still do a quick thaw and soak in room temperature milk for about an hour before seasoning and air frying. Skip the soak if you prefer—just note that the flavor will be slightly different.
- To air fry frozen fillets without soaking, cook at 400°F for 13 minutes, flip, and continue cooking for another 13–15 minutes until cooked through.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 369Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 109mgSodium 3216mgCarbohydrates 18gFiber 2gSugar 13gProtein 35g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQ
Can I use another kind of fish?
Yep! Tilapia, basa, or even cod works. Just adjust the cooking time depending on the thickness.
Do I need to spray the basket with oil?
If your air fryer tends to stick, it’s not a bad idea. I usually give it a light spray or line it with perforated parchment.
Can I make this spicy?
Oh yes. Add extra cayenne or use a spicier Cajun blend. Sometimes I mix a little hot sauce into the milk soak too.
What if I don’t have buttermilk?
Mix a tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes. Works like a charm.
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