Pan-Fried Catfish Recipe

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Nestled in a skillet with colorful, nutritious carrots and spinach, this catfish fillet comes out perfectly moist. This meal is no more trouble than heating a frozen dinner, but it tastes much better!
TOTAL TIME: Prep: 5 min. Cook: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 5 min. Cook: 10 min.
MAKES: 2 servings


  • 20 baby carrots
  • 4 teaspoons vegetable oil
  • 1/2 cup sliced onion
  • 2 catfish fillets (6 ounces each)
  • 2 packages (6 ounces each) fresh baby spinach
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon sugar

Nutritional Facts

1 each: 397 calories, 23g fat (4g saturated fat), 80mg cholesterol, 280mg sodium, 17g carbohydrate (7g sugars, 6g fiber), 32g protein.


  1. In a large skillet, stir-fry carrots in oil for 1-2 minutes or until crisp-tender. Add onion; cook and stir for 1 minute. Add catfish; cook for 2-3 minutes on each side. Remove fish and set aside.
  2. Add spinach, in batches, stir-frying until slightly wilted. Return fish to skillet. Sprinkle with vinegar and sugar. Cover and cook for 5 minutes or until fish flakes easily with a fork. Remove to a warm serving dish; spoon pan juices over fillets. Yield: 2 servings.
Originally published as Spinach Catfish Skillet in The Taste of Home Cookbook 2006, p190

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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