Catfish Fillets Recipe

Prepare fillets

Pat the catfish fillets dry with paper towels. Trim any thin edges so fillets cook evenly. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper each.

Make dredge stations

Set up three shallow bowls or plates: bowl 1 — whisk eggs with buttermilk until combined; bowl 2 — combine flour, cornmeal, panko (if using), 1 tsp salt, 3/4 tsp black pepper, garlic powder, onion powder, paprika, and lemon pepper; bowl 3 — place a clean plate for the dredged fillets. For a blackened variant, reserve the Cajun seasoning to mix into bowl 2 (replace or increase paprika and black pepper) or sprinkle on fillets before cooking.

Hand-bread the fillets

Working one fillet at a time, dredge in the flour mixture to coat lightly, dip into the egg-buttermilk, then press into the flour mixture again to build an even hand-breaded crust. Shake off excess and place on the clean plate. Repeat with second fillet. Let rest 5–10 minutes for the coating to adhere.

Heat oil

Pour enough oil into a heavy skillet (cast iron recommended) to reach about 1/4–1/3 inch depth (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles and browns gently on contact.

Carefully add the breaded fillets to the hot oil without crowding. Fry 3–4 minutes per side, adjusting time for thickness, until crust is golden brown and an instant-read thermometer in the thickest part reads 140–145°F (60–63°C). Flip only once for an even crust.

Transfer cooked fillets to a wire rack set over a baking sheet or paper towels to drain. If desired, add 1 tbsp butter to the hot pan and spoon the melted butter over the fillets for extra flavor. Sprinkle a little extra lemon pepper or Cajun seasoning immediately if you want more punch.

Preheat and oil grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates or brush a little oil onto both sides of the fillets to prevent sticking.

For blackened style: instead of hand-breading, pat fillets dry, then rub both sides with a mix of 1 tsp Cajun seasoning, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. For grilled with breading: you can place hand-breaded fillets on a piece of foil or a grill-safe basket to avoid losing coating.

Grill fillets skinless-side down first (if applicable) 4–5 minutes per side, depending on thickness, until opaque and flaky and internal temperature reaches 140–145°F (60–63°C). For blackened fillets, watch closely to avoid burning; cook 3–4 minutes per side over direct heat.

Remove from grill, let rest 2 minutes. Squeeze lemon over fillets and garnish with chopped parsley.

Plate two fillets per serving. Serve with lemon wedges and optional tartar sauce, coleslaw, or hush puppies. Leftover fillets can be refrigerated in an airtight container for up to 2 days.