Smothered Catfish Recipe
Tender catfish smothered in gravy.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Catfish
Season the catfish fillets with salt and black pepper. Dredge each fillet in all-purpose flour, shaking off the excess.
- 2
Cook the Catfish
In a large skillet, heat olive oil over medium heat. Add the coated catfish fillets and cook for about 4-5 minutes on each side, or until golden brown. Remove the fillets from the skillet and set aside.
- 3
Make the Gravy
In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent. Stir in the chicken broth and creole seasoning, scraping up any browned bits from the bottom of the skillet.
- 4
Finish the Gravy
Bring the broth mixture to a simmer, then stir in the heavy cream. Allow to simmer for about 5 minutes until slightly thickened.
- 5
Combine and Serve
Return the catfish fillets to the skillet, spooning the gravy over them. Let them cook for an additional 3-4 minutes. Serve hot with rice or bread, garnished if desired.