If you’re craving something rich, soulful, and Southern, this Catfish Étouffée needs to be on your table. Seasoned catfish fillets are pan-seared until golden, then simmered in a savory Creole-style gravy packed with peppers, onions, and garlic. Served over rice, mashed potatoes, or even grits, this dish is pure comfort food.
Why You’ll Love This Recipe
- Classic Southern flavor in every bite — spicy, buttery, and deeply satisfying.
- Versatile — serve it over whatever starch you’ve got: rice, grits, pasta, or mashed potatoes.
- Weeknight-friendly — a shortcut version of étouffée that comes together quickly with pantry ingredients.
- Flexible protein — not feeling catfish? Swap in snapper, trout, or tilapia.
Ingredients You’ll Need
- Catfish fillets (U.S. farm-raised is best — boneless, skinless)
- Oil and butter (for pan-searing and adding richness to the gravy)
- Seasonings:
- Seasoned salt (like Lawry’s)
- Old Bay
- Black pepper
- Creole or Cajun seasoning (Tony Chachere’s Bold works great)
- Vegetables: Onion, green bell pepper, garlic
- All-purpose flour (for the roux)
- Stock or broth: Chicken, seafood, or water with a bouillon base
- Optional additions: Kitchen Bouquet (for color and extra depth)
- Fresh parsley for garnish
How to Make Catfish Étouffée
Step 1: Season the Fish
Rinse and pat dry your catfish fillets. Season both sides generously with your choice of seasoning blend — a mix of seasoned salt, Old Bay, black pepper, and Creole seasoning works well.
Step 2: Sear the Catfish
In a large skillet, heat ½ cup oil and 1 tablespoon butter over medium-high heat. Once hot, reduce to medium and add the fillets. Cook for 4 minutes on the first side, then gently flip and cook another 3 minutes. Remove fillets and keep warm (tent with foil).
Step 3: Make the Gravy (Étouffée Base)
Add chopped onions and bell peppers to the drippings. Sauté for 4 minutes, then add garlic and cook for 1 more minute.
Sprinkle in the flour, stirring constantly until a smooth roux forms. Cook for about 5 minutes or until light brown.
Gradually add about 3 cups of stock or water (with bouillon), stirring to combine. Add more as needed for desired consistency.
If you want extra depth and color, stir in a splash or two of Kitchen Bouquet.
Step 4: Return the Fish
Nestle the seared catfish fillets back into the pan, rounded side up. Spoon some of the gravy over the top. Cover and simmer on low for about 15 minutes, letting the fish soak up the flavor.
Step 5: Serve It Up
Carefully transfer each fillet to a plate using a wide spatula. Spoon extra gravy on top and serve over:
- Hot steamed rice
- Creamy grits
- Mashed potatoes
- Buttered noodles
Garnish with chopped parsley and a dash of Creole seasoning.
Tips & Variations
- Fish swaps: This works beautifully with snapper, trout, tilapia, or even pan-fried catfish if you prefer it breaded.
- Don’t skip the roux: It’s the soul of the gravy. A lighter roux keeps the flavor rich without overpowering the fish.
- No stock on hand? Use water with a bouillon paste or cube. Brands like Better Than Bouillon or Mrs. Miller’s chicken soup base work well.
- Make it spicier: Add cayenne or hot sauce to the gravy for more kick.
Serving Ideas
This dish pairs well with:
- Buttery cornbread
- Collard greens or green beans
- Sweet iced tea or lemonade
- A crisp green salad with a vinegar-based dressing
Final Thoughts
Catfish Étouffée is one of those dishes that tastes like home. It’s the kind of meal you make when you want something warm, deeply flavorful, and just a little indulgent. Whether it’s a Sunday dinner or a weeknight comfort meal, this smothered catfish is pure Southern goodness.
Catfish Etouffee
Nicely seasoned whole catfish fillets are pan-seared until golden and then gently simmered in a rich étouffée-style gravy.
Ingredients
- 4 to 6 whole catfish fillets (Mississippi Farm raised recommended)
- 1 tablespoon butter
- 1 cup chopped onion
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon Creole or Cajun seasoning
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup cooking oil (vegetable, corn, canola)
- 1 teaspoon finely minced garlic, optional
- 1/2 cup all-purpose flour
- 4 cups seafood or chicken stock, or water, more or less
- 1/2 cup chopped sweet bell pepper
- 1 tablespoon chicken base (if using water)
- 2 teaspoons dried parsley and more for garnish
- 1/2 teaspoon Kitchen Bouquet, optional
- Hot, steamed rice, cooked buttered noodles, mashed potatoes or cooked grits
Instructions
- Give the catfish a quick rinse and pat it dry with paper towels. Season both sides of each fillet with seasoned salt, black pepper, Old Bay, and Creole or Cajun seasoning. Set aside while the pan heats.
- In a large skillet, heat the cooking oil over medium-high until it shimmers. Reduce the heat slightly and gently lay the fish into the skillet, flat side facing up.
- Cook for about 4 minutes, flip carefully, and cook for another 3 minutes. Transfer the fillets to a plate, rounded side facing up.
- Add the chopped onion and bell pepper directly to the skillet. Sauté for about 4 minutes until tender. Stir in the garlic, if using, and cook for an additional minute.
- Sprinkle the flour in gradually, stirring constantly to incorporate it fully into the oil and vegetables. Let the roux cook for around 5 minutes, or longer if you prefer a deeper color.
- Slowly whisk in 3 cups of your stock or water and chicken base, stirring until the mixture is smooth. Add more stock as needed to reach your preferred gravy consistency.
- Stir in the dried parsley and a splash of Kitchen Bouquet, if using. Taste the gravy and adjust the seasoning to your liking.
- Gently return the catfish fillets to the skillet, starting flat side down so they get coated in the gravy, then turn them so the rounded side is facing up.
- Spoon a bit of the gravy over the top of the fillets. Cover the skillet and let it simmer on low for about 15 minutes.
- To serve, use a wide spatula to carefully lift each fillet and place it over hot rice, noodles, mashed potatoes, or grits.
- Spoon extra gravy over the top and finish with a sprinkle of parsley and a dash of Creole or Cajun seasoning for extra flair.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 736Total Fat 39gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 28gCholesterol 180mgSodium 949mgCarbohydrates 42gFiber 2gSugar 3gProtein 53g
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.
