Catfish Recipe

Parboil potatoes

Place potatoes in a medium pot and cover with cold salted water. Bring to a boil, then reduce heat to a simmer and cook until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain well and let steam-dry in the colander for 2–3 minutes.

Finish potatoes in pan

While potatoes steam-dry, heat 3 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium heat until butter foams. Add minced garlic and thyme; cook 30 seconds until fragrant but not browned. Add the drained potatoes cut-side down and cook, turning occasionally, until golden and slightly crisp on the outsides, about 8–10 minutes. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir in chopped parsley just before removing from heat. Keep warm.

Preheat oven to 425°F (220°C) or prepare a hot skillet. Toss trimmed asparagus with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet and roast in the oven for 8–10 minutes until tender-crisp and slightly blistered, or sauté in a hot skillet for 4–6 minutes, turning occasionally. Remove from heat and keep warm; serve with lemon wedges.

Prepare and season fillets

Pat catfish fillets very dry with paper towels. Sprinkle both sides with 1 teaspoon kosher salt and 1 teaspoon black pepper, then rub with the lemon zest and drizzle with 2 tablespoons lemon juice. Allow fish to sit at room temperature for 5–10 minutes while you prepare the coating and pan.

Dredge fillets

In a shallow dish, combine 1 cup all-purpose flour and 1 teaspoon paprika. Lightly dredge each fillet in the flour mixture, shaking off excess. Place floured fillets on a plate and let sit 2 minutes so the coating adheres.

Pan-sear the catfish

Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large nonstick or stainless-steel skillet over medium-high heat until butter foams and just begins to brown. Add fillets to the pan in a single layer (do not overcrowd; cook in batches if necessary). Sear 3–4 minutes on the first side without moving until the crust is golden and the fish releases easily. Carefully flip and cook 2–3 minutes more until opaque through and cooked to an internal temperature of 140–145°F (60–63°C). Transfer to a warm plate and tent with foil.

Finish and serve

If desired, spoon the pan juices over the fillets or finish with an extra pat of butter for gloss. Plate one fillet per serving with a portion of Brabant potatoes and roasted asparagus. Garnish with lemon wedges and a sprinkle of chopped parsley if you reserved extra. Serve immediately.