Serves 4
160 cal · 20 min
Skillet Catfish
Recipe GLPR5432b9622af6bd
Pan-seared catfish filets coated with a zesty cornmeal and spice rub. The filets are quickly cooked until golden and crispy on the outside while remaining tender inside, then finished with fresh citrus wedges. A simple yet flavorful weeknight dinner.
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Ingredients
⅛ cup Cornmeal
1 teaspoon Dried oregano
½ teaspoon Cayenne pepper
1 teaspoon Dried thyme
1 teaspoon Paprika
½ teaspoon Salt
½ teaspoon Black pepper
4 filets Catfish filets (4 ounces each)
2 teaspoons Vegetable oil
1 Lemon or lime (quartered for serving)
Directions
In a shallow bowl or plate, combine the cornmeal, oregano, cayenne pepper, thyme, paprika, salt, and black pepper. Mix thoroughly until all the spices are evenly distributed throughout the cornmeal mixture.
Pat the catfish filets dry with paper towels. Working with one filet at a time, dredge both sides in the spice-cornmeal mixture, pressing gently so the coating adheres. Shake off any excess and set aside.
Heat a large skillet over high heat until it is quite hot, about 1 to 2 minutes.
Carefully add the vegetable oil to the hot skillet and swirl to coat evenly.
Place the coated catfish filets in the skillet without crowding. Cook for 4 minutes until the underside is golden brown and the coating is crispy.
Flip the filets and cook for another 4 minutes on the other side, until golden brown and the fish flakes easily with a fork when tested. The internal temperature should reach 145°F (63°C).
Transfer the catfish to a serving platter and serve immediately with lemon or lime wedges on the side.
