catfish – A cook named Rebecca

I love catfish, especially a whole fried catfish. Being from Texas I grew up eating catfish. To this day, I just love it. Allen prefers filets, but I’ve always like a whole catfish. Not sure why, maybe it’s juicier because of the bones still in? I don’t know. I grew up fishing with my Dad and more times than not, catfish was what we caught in local lakes.

I now purchase them from the fish market at the local grocery store, or I’ll order online Gulf Coast catfish. I have different techniques for cooking them. If I have filets, I may grill them which I absolutely love a grilled catfish. Sometimes I use Zatarain’s Seasoned Fish Fry which is excellent. Sometimes I’ll just batter them with cornmeal, salt and pepper. Are you familiar with Zatarain’s Seasoned Fish Fry? here’s a link: http://Zatarain’s Seasoned Fish Fry.

This is a lot, but I do buy this size because it stores well.

this is so easy – whole fried catfish.

I think what makes this so good is before you add the flour and cornmeal mixture, you season the fish on both sides with a little salt and Old Bay Crab Boil seasoning. https://amzn.to/3gKnQv0

You know how sometimes you’ll eat a piece of fried fish and other than the breading, the fish itself is just bland? Well salting and seasoning the fish with the old bay eliminates that problem.

This fish is great with just lemons or as Allen likes it with tarter sauce. Here’s my recipe for tarter sauce: https://the2spoons.com/so-good-simple-tarter-sauce/

Here’s another recipe for catfish that I love! It does use the Zatarain’s fish fry. https://the2spoons.com/the-best-southern-fried-catfish/

Southern Fried Catfish with Easy Hush Puppies

this is so easy – whole fried catfish.

Here’s the easy recipe! You’ll love this fish!

Whole Fried Catfish

Print Recipe

Course Main Course

Cuisine American

Ingredients

4 whole catfish or catfish filets
Old Bay seasoning
salt
1 cup all purpose flour
1 cup corn meal
vegetable oil or peanut oil for frying

Instructions

Season both sides of the fish with a sprinkling of salt and a sprinkling of Old Bay seasoning.
Combine the flour and cornmeal.
Heat a skillet with about a half inch to inch of oil. You aren't deep frying so you don't need a lot.
If you are cooking whole catfish, cut 3 slits through on each side of the fish. Dredge each piece of fish in the flour/cornmeal mixture making sure all nooks and crannies are coated.
Place the fish in the medium hot oil, about 325 to 350 and cook until browned. Flip and cook on the other side until golden brown. If you are cooking whole fish I'd cook at about 325 so it will cook inside.
When done, remove and drain on paper towels Serve with lemon slices, tarter sauce or a delicious red sauce.

Keyword catfish, old bay seasoning, southern fried catfish, whole catfish

Jump to Recipe

This catfish parmesan is so good! We love catfish! Our go to normally is grilled or fried with Zatarain’s fish fry. For a little variety I baked it with this parmesan/breadcrumb coating and it was delicious. Another plus with this recipe is that catfish was readily available in the fresh fish market and in the frozen section of the grocery store.

I serve this dish with my homemade tarter sauce and lemon wedges. Here’s the link for the simple tarter sauce that is so good and you can serve with any fish dish you make. It is great along side some fried shrimp, oysters, and a must for that seafood platter! Here’s the link for the recipe for the tarter sauce: https://the2spoons.com/so-good-simple-tarter-sauce/

I used Progresso Plain bread crumbs, but you could use the Italian Bread Crumbs too. Here’s a link for the Progresso Italian Bread Crumbs: https://amzn.to/2QQt2n9

Panko is another great choice. I didn’t use Panko bread crumbs, but I will try them next time because I think they will produce a crispier finished product. You are baking these catfish fillets so they don’t have the crisp that you have when you fry fish. I stick them under the broiler the last minute to crisp up a little. I say use any parmesan cheese you have on hand.

delicious catfish parmesan.

As I said before we love catfish and sometime I fry it using Zatarain’s fish fry. Here’s my recipe that’s on the blog for the fried fish which is so delicious! https://the2spoons.com/the-best-southern-fried-catfish/.

Ok! Here’s the recipe for the star dish! Enjoy and make soon!

Catfish Parmesan

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 6 servings

Ingredients

1 cup dry bread crumbs or Panko bread crumbs
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley (use dried if you don't have fresh)
1/2 tsp salt
1/4 tsp paprika
1/8 tsp each pepper, dried oregano and basil
6 fresh or frozen catfish fillets
1/2 cup (1 stick) butter, melted
tarter sauce and lemon wedges for serving

Instructions

In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings. Dip catfish in butter, then in crumb mixture. Arrange on a sheet pan.
Bake, uncovered, at 375° until fish just begins to flake easily with a fork, 20-25 minutes. In the last minute or so, turn your broiler on and while watching closely, crisp up or add a little more browning to the fish. I think this helps to solve the lack of crispiness you have because you are not frying the fish in hot oil.
If desired, serve with tartar sauce and lemon wedges.

Keyword baked fish, catfish, catfish parmesan, fish, main course, parmesan, southern food