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Pan-Fried Catfish

 Pan-Fried Catfish
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!
2 ServingsPrep: 5 min. Cook: 10 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving equals 397 calories, 23 g fat (4 g saturated fat), 80 mg cholesterol, 280 mg sodium, 17 g carbohydrate, 6 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.