Catfish Filet Recipe

Prep filets

Pat the catfish filets dry with paper towels. This removes excess moisture so seasonings and coating stick and filets brown.

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and cayenne. Rub both sides of each filet with olive oil, then evenly season each filet with the spice mix. Squeeze half the lemon over the filets and let rest at room temperature for 10 minutes while you prepare the coating and sauce.

If you want a light crust, combine yellow cornmeal, flour, salt and black pepper in a shallow dish. Dredge each seasoned filet in the mixture, pressing lightly so a thin coating adheres. Shake off excess. If you prefer no coating, skip this step.

Heat a large skillet (cast-iron or heavy nonstick) over medium-high heat. Add 1 tablespoon olive oil and allow it to shimmer but not smoke.

Place the filets in the pan presentation-side down (skin-side if present) in a single layer without crowding. Cook 3–4 minutes without moving until a golden crust forms. Reduce heat to medium-low, flip carefully and cook 2–4 minutes more until the fish is opaque and flakes easily with a fork (internal temperature ~145°F / 63°C). For thicker filets add 1–2 minutes per side as needed.

Transfer cooked filets to a warm plate and tent loosely with foil to rest while you make the pan sauce.

Reduce heat to medium and add the butter to the same skillet. When the butter melts, add the minced shallot and sauté 1–2 minutes until softened and translucent, stirring to pick up browned bits from the bottom of the pan.

Add minced garlic and cook 20–30 seconds until fragrant. Pour in white wine or chicken stock (if using) and simmer 1 minute to reduce slightly.

Stir in lemon juice and the chopped parsley. Taste and adjust seasoning with salt and pepper if needed. Spoon the warm sauce over the resting catfish filets.

Garnish each filet with remaining lemon wedges and a sprinkle of fresh parsley. Serve immediately with your choice of sides (rice, grits, roasted vegetables or salad).