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Catfish

From fried and crispy to baked and seasoned, catfish recipes are a unique and spicy addition to any Mardi Gras menu or Cajun-themed meal.

Parmesan Catfish

Parmesan Catfish

Parmesan Catfish

This moist baked fish has a slightly crunchy coating with a mild Parmesan flavor. "Even my kids love this delicious, easy-to-fix recipe," writes Lettie Simon of Baton Rouge, Louisiana.

Baked Catfish

Baked Catfish

Baked Catfish

These golden baked fillets have the delicious crunch of batter-fried catfish without the extra calories or prep time. A dash of lemon juice or salsa complements the mild fish nicely.—Kay Bell, Palestine, Texas

Catfish Soup

Catfish Soup

Catfish Soup

"My soup makes a very appetizing meal for two," writes Ruby Williams from Bogalusa, Louisiana. "I don't care for leftovers, and this recipe makes just enough. It's a hit at my house!"
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Cajun-Style Catfish

Cajun-Style Catfish

Cajun-Style Catfish

These nicely spiced fillets are sure to win you a boatload of compliments! "I got the original recipe from a chef in the culinary arts department of a college where I used to work," recalls reader Dolores Barnas from Basdell, New York.

Catfish with Spiced Fruit Salsa

Catfish with Spiced Fruit Salsa

Catfish with Spiced Fruit Salsa

I frequently serve fish fillets because they're good for my family's health and easy to prepare. I incorporated the homemade salsa into this meal to help us meet our daily fruit quotas.

Cornmeal-Crusted Catfish

Cornmeal-Crusted Catfish

Cornmeal-Crusted Catfish

To help breading adhere to the fish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5-10 minutes before frying.

Crab-Stuffed Catfish

Crab-Stuffed Catfish

Crab-Stuffed Catfish

"My family was not big on fish...until I made this dish," Joy McConaghy from Moline, Illinois notes. She stuffs catfish fillets with a delicious mixture of crabmeat, cheese, seasoned bread crumbs and mayonnaise.

Salsa Catfish

Salsa Catfish

Salsa Catfish

Give your fish a southwestern "kick" with Teresa Hubbard's change-of-pace preparation. "My sister doesn't like seafood, so I figured I'd disguise it with a mix of interesting tastes and textures," she explains from Russellville, Alabama. "Everyone was surprised by the slightly crunchy tortilla chip coating."

Cajun Baked Catfish

Cajun Baked Catfish

Cajun Baked Catfish

Jim Gales’ well-seasoned fish nets him compliments from family and friends in Glendale, Wisconsin whenever he serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika.

Catfish Coating Mix

Catfish Coating Mix

Catfish Coating Mix

These cakes are crispy on the outside and moist and flavorful on the inside—a real treat! I like to serve them with hush puppies and coleslaw. I developed the recipe to put to good use all the catfish we catch at our lake cabin.—Jan Campbell, Purvis, Mississippi
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