I fish for catfish year-round to provide food for my family. So my chest freezer is almost always stocked with catfish meat. Now, you’re probably wondering why my family doesn’t get tired of eating catfish all the time. Don’t get me wrong; I love fried catfish. However, it can get boring. As a result, I’ve found some of the best catfish recipes over the years to keep things fresh.

Over the years, I’ve tried and perfected many recipes, from beer-battered catfish to catfish and shrimp court bouillon. So let’s take a look at my family’s 14 favorite meals.

Beer-Battered Cajun Catfish

Beer-battered catfish served on a white plate on top of a countertop.

Image Credit: Kiara Hovatter on Hook and Bullet

 

Two things that pair well together, like peanut butter and jelly, are beer and catfish. Beer battering is my all-time favorite way to fry catfish. Some of my favorite sides to eat alongside beer-battered fish are southern-baked mac and cheese and sweet potato fries. Here’s what you’ll need to make this Friday night dish:

Ingredients:

  • 1 ½ cups of flour
  • 1 teaspoon of Cajun seasoning
  • ¼ teaspoon of cayenne pepper
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • ½ teaspoon of garlic powder
  • 1 teaspoon of baking powder
  • ½ teaspoon of onion powder
  • 8 ounces of light-beer
  • 1 pound of catfish fillets
  • Vegetable oil

Directions:

  1. First, preheat oil to 375 degrees Fahrenheit.
  2. Then, mix your dry ingredients into a bowl.
  3. Next, slowly pour your beer into the mixing bowl containing your dry ingredients.
  4. Stir the mixture until it’s a pancake-like consistency. If it’s too runny, add more flour, and if it’s too thick, add more beer.
  5. Coat catfish fillets in the beer-batter mixture.
  6. Transfer the fillets to a deep fryer and cook them until they are golden brown.
  7. Lastly, let the fried fillets cool over a cooling rack to keep them from getting soggy.

Southern Classic Catfish Stew

If you’re looking for a fried catfish alternative, this Southern catfish stew is the ultimate comfort food for a fall supper. Traditionally, people make this stew with a dressed fish. However, I prefer to use skinless fillets because they’re easier to prepare.

Ingredients:

  • ½ pound of thick-cut bacon chopped
  • 1 medium onion finely diced
  • 3 celery stalks finely diced
  • 14 ounce can of undrained petite diced tomatoes
  • 3 tablespoons of ketchup
  • 1 tablespoon of Worcestershire sauce
  • ½ teaspoon of black pepper
  • 1 teaspoon of salt
  • ½ teaspoon of thyme
  • ½ teaspoon of crushed red pepper flakes
  • 3 medium-sized potatoes peeled and diced
  • 1 pound of catfish fillets or 2 pounds of whole dressed catfish

Directions:

  1. First, heat a large pot over the stovetop.
  2. Then, add in the chopped-up bacon pieces and cook them until their browned.
  3. Next, add in the onions and celery, and sautee them for 3-5 minutes until tender.
  4. Then, add tomatoes, ketchup, Worcestershire, and potatoes, stirring them well.
  5. Next, add enough water into the pot to submerge the potatoes.
  6. Now, bring the pot to a boil.
  7. Once the pot starts boiling, reduce the heat to medium-low, and cover and cook for 20-30 minutes until the potatoes are tender.
  8. Add catfish fillets to the pot, and then cover and cook them for 10 minutes. Proceed to step 11.
  9. If you’re using whole, dressed catfish, add them to the pot, and cover and cook them until they’re thoroughly cooked. After the meat has completed cooking, remove the cooked fish from the pot and discard the bones and skin.
  10. Afterward, add the cooked fish back to the stew and gently stir. Then, proceed to the next step.
  11. Add salt and pepper to taste, then remove the pot from heat.
  12. Lastly, cover the stew and rest for 15-20 minutes before serving.

Recipe from South Your Mouth

Louisiana Blackened Catfish

This Louisiana delicacy is another one of my favorite catfish dishes to cook. I like to serve blackened catfish with Cajun rice and slices of lemon. Plus, this is a healthier way to eat catfish than frying it. Additionally, if you like your blackened catfish extra spicy, add half a teaspoon of cayenne pepper to the mix.

Ingredients:

  • 1 ½ pound of skinless catfish fillets
  • 1 large lemon
  • 3 tablespoons of unsalted butter or canola oil
  • 1 teaspoon of Creole seasoning
  • 1 teaspoon of Chef Paul’s Redfish Magic Seasoning
  • ½ teaspoon of cayenne pepper

Directions:

  1. First, rinse your catfish fillets with cold water, and then pat them dry with paper towels.
  2. Then, Coat your catfish with 2 teaspoons of lemon juice and the Creole seasoning. Marinate your meat in this mixture for at least one hour or up to 24 hours after the catfish marinates, remove it from the refrigerator.
  3. Now, melt tablespoons of unsalted butter in the microwave.
  4. Generously brush the melted butter onto both sides of the fillets.
  5. Then, sprinkle ½ teaspoon of Chef Paul’s Redfish Magic Seasoning and ¼ teaspoon of cayenne pepper over the fillets.
  6. Afterward, preheat a cast-iron skillet on high heat.
  7. Next, place the fillets, seasoned side down, in the skillet and sear for 3 minutes.
  8. Repeat step six on the unseasoned side of the fillets while they’re searing in the skillet.
  9. After the fillets sear, flip them and sear the other side for 3 minutes.
  10. Transfer seared catfish to a serving dish and let it rest for 5 minutes before serving.

Recipe from Charlie the Cook Andrews

Smoked Catfish With Tartar Sauce

Besides fishing, one of my favorite things to do on a nice summer day is taking out the smoker and cook some tasty food. This smoked catfish and tartar sauce recipe is jam-packed with flavor and deliciousness. I also enjoy fixing the leftovers of this dish into a delightful smoked catfish salad with a vinaigrette dressing over it.

Ingredients:

  • ½ cup of olive oil
  • 3 tablespoons of honey
  • ½ tablespoon of red wine vinegar
  • 2 teaspoons of dill seed
  • 2 teaspoons of chili powder
  • 3 teaspoons of smoked paprika
  • 2 teaspoons of dried parsley
  • 2 teaspoons of crushed dried rosemary
  • 4 catfish fillets rinsed and patted dry
  • ½ cup of mayonnaise
  • 2-3 tablespoons of diced dill pickle
  • 1 tablespoon of fresh lemon juice
  • 2 tablespoons of chopped capers
  • 3 teaspoons of Worcestershire sauce
  • 2 teaspoons of horseradish

Directions:

  1. First, soak two heaping handfuls of alder wood chunks in water for 10 minutes.
  2. While they soak, mix the olive oil, honey, vinegar, dill seed, chili powder, parsley, and rosemary in a medium-sized bowl.
  3. Next, dredge your catfish fillets in the mixture and place them in a gallon-sized storage bag.
  4. Then, pour the remaining mixture into the storage bags with your catfish fillets.
  5. Afterward, seal the storage bag containing your catfish, and let it sit in the refrigerator for at least 4 hours.
  6. While your catfish is marinating, clean and oil your smoker or grill well.
  7. Next, place three heaping handfuls of wood or charcoal on one side of the smoker.
  8. Then, light the wood or charcoal until they’re white and ashy.
  9. Next, drain the two handfuls of alder wood and place them on top of the wood or charcoal you just lit.
  10. Now, place the catfish fillets on the indirect side of the heat, then shut the lid and let it cook. Additionally, it would be best to run your smoker around 225-250 degrees Fahrenheit for the best results.
  11. After the first 20 minutes, add more alder wood to create more smoke, and then shut the lid and let the fish continue cooking for another 25-40 minutes. Or until the fish is white and flaky.
  12. For the tartar sauce, combine mayonnaise, dill pickle, lemon juice capers, Worcestershire, and horseradish in a small mixing bowl.
  13. After you combine the tartar sauce ingredients, move the bowl to your refrigerator and let it chill for up to one hour.
  14. Now, you’re ready to serve it on the side of your smoked catfish.

Recipe from Kent Rollins

Classic Cornmeal Fried Catfish

When people think of throwing a fish fry, one key ingredient always comes to mind: cornmeal. Tossing catfish in cornmeal is the only way some people will fry their catfish. This Southern treat will have you wanting more in no time. I enjoy eating my fried catfish with a side of hush puppies.

Ingredients:

  • ⅔ cup of yellow cornmeal
  • ¼ cup of all-purpose flour
  • 1 ½ teaspoon of seasoning salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of cayenne pepper
  • ¼ teaspoon of paprika
  • ½ teaspoon of lemon pepper
  • 2 large eggs
  • 2 teaspoons of hot sauce
  • 1 lb catfish fillets

Directions:

  1. First, heat your deep fryer to 350 degrees Fahrenheit.
  2. Mix cornmeal, flour, salt, pepper, cayenne, lemon pepper, and paprika in a shallow bowl.
  3. Then, in a separate bowl, whisk together the eggs and hot sauce.
  4. Next, take a fillet, coat it in the eggs, coat it in the cornmeal seasoning mix, and drop it into the deep fryer.
  5. Work in batches, repeat this process with each fillet, and fry them until golden brown.
  6. Afterward, remove the cooked pieces of fish from the fryer and transfer them onto a drying rack to let them cool and to keep them from getting soggy.
  7. Serve this dish with a side of lemon wedges and fresh parsley.

Recipe from Grandbaby Cakes

Cajun-Baked Catfish

If you are looking for an easy catfish recipe that you don’t need to fry or cook on the stovetop, then check this recipe out. This Cajun-baked catfish is fantastic, and it’s so simple to prepare. All you have to do is preheat your oven, dress your catfish with seasonings, and then pop it in the oven for 10-15 minutes.

Ingredients:

  • 4 catfish fillets
  • 1 lemon cut into wedges
  • ¼ cup of olive oil
  • 1 cup of cornmeal
  • 1 tablespoon of Cajun seasoning
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Next, drizzle 2 tablespoons of olive oil on a large baking sheet.
  3. Then, combine the cornmeal, Cajun seasoning, salt, and pepper in a small mixing bowl.
  4. Now, rub the mixed herbs onto the catfish fillets.
  5. Afterward, place the fillets onto the baking sheet, and drizzle the remaining 2 tablespoons of olive oil over them.
  6. Bake for approximately 15 minutes or until the fish is golden and flaky.
  7. Now, you are ready to serve your fillets with lemon wedges.

Recipe from Delish

African Catfish Stew

This African cuisine is rich in flavor, and it’ll fill your kitchen with a delectable aroma as you cook it. Plus, if you have leftovers after your meal, just like any good soup or stew, it tastes even better the following day. This catfish stew is best served over white rice.

Ingredients:

  • 2 pounds of catfish
  • 3 red bell peppers
  • 4 Roma tomatoes
  • 2 onions
  • 1 habanero pepper
  • 3 garlic cloves
  • 1 tablespoon of minced ginger
  • 2 tablespoons of tomato paste
  • ½ cup of olive oil
  • 1 teaspoon of thyme
  • 2 teaspoons of curry powder
  • 1 teaspoon of bouillon powder
  • 1 tablespoon of paprika
  • Salt and pepper to taste
  • 1 cup of chicken broth
  • 2 stalks of green onion, optional

Directions:

  1. First, blend the 3 red bell peppers, 4 Roma tomatoes, habanero pepper, 1 onion, minced ginger, and garlic cloves in a blender.
  2. Next, preheat the oil in a pan, add the onions and saute them over medium heat until its translucent.
  3. Then, add in the thyme, ginger, and tomato paste and stir it in the pan. If it’s too thick, you can add a splash of water. Let this mix fry for about 3 minutes.
  4. Next, add the blended sauce and stir it with the tomato paste mixture. Cover it up and let it cook for about 20 minutes, stirring occasionally.
  5. Meanwhile, boil enough water to cover the catfish.
  6. Once the water is boiled, drop the catfish in the pot and cook for 3-5 minutes.
  7. Afterward, remove the fish from the water, rinse, drain and set aside.
  8. Then, season the stew with salt, black pepper, curry powder, and paprika.
  9. Next, add the chicken broth to the mix.
  10. Now, gently drop the catfish pieces into the stew. Then, cover the catfish and let it simmer for about 10 minutes or until the fish is cooked through.
  11. Lastly, garnish the stew with green onions and serve it over rice.

Recipe from Chef Lola’s Kitchen

Air Fryer Catfish

Air fried catfish nuggets on a white plate against a wooden background.

Image Credit: Kiara Hovatter on Hook and Bullet

 

Are you an air fryer junkie? If so, this recipe is for you! This simple 3 ingredient air fryer catfish is easy to prepare, and you get to skip the mess of using a traditional deep fryer. Now, some of you may be skeptical about making catfish in an air fryer, but I promise it still comes out crispy and delicious.

Ingredients:

  • 4 catfish fillets
  • ¼ cup of Louisiana fish fry coating
  • 1 tablespoon of olive oil
  • 1 tablespoon of chopped parsley, optional

Directions:

  1. First, make sure to pat your catfish fillets dry.
  2. Then, coat both sides of your fillets in the Louisiana fish fry seasoning.
  3. Next, brush olive oil on the top of each fillet.
  4. Afterward, place the fillet in the air fryer basket. Tip, refrain from stacking the fish or overcrowding the basket. So, cook in batches if needed.
  5. Then, close the air fryer and cook the fish for 10 minutes at 400 degrees Fahrenheit.
  6. Next, open the air fryer and flip the fish. Then cook for an additional 10 minutes.
  7. Then, flip the fish again and cook for an additional 2-4 minutes or until it’s crispy.
  8. Lastly, garnish the dish with chopped parsley, and it’s ready to serve.

Recipe from Stay Snatched

Creole Catfish Tacos

This Creole catfish taco recipe is simple yet appetizing. To get started on making this dish, all you need to do is pick out your favorite Creole seasoning and dust it over your catfish fillets. One of my all-time favorite Creole seasonings to use in the kitchen is Tony Chachere’s Original.

Ingredients:

  • 1 catfish fillet sliced into strips
  • 4 corn tortillas
  • ½ cup of shredded iceberg lettuce
  • ¼ cup of sour cream
  • ½-1 teaspoon of Creole seasoning
  • 1 sliced avocado
  • 1 tablespoon of oil

Directions:

  1. First, start by prepping all of the ingredients listed above, including warming up your tortillas.
  2. Next, season your catfish with your favorite Creole seasoning.
  3. Then, preheat a cast-iron skillet over medium-high heat.
  4. Afterward, oil your pan and add in your seasoned catfish, cooking your fish for 2-3 minutes.
  5. Take your catfish off the heat, and start building your taco.
  6. Start by smearing sour cream onto your shell, then add shredded lettuce, cooked catfish, avocado slices, and a pinch of Creole seasoning on top.

Recipe from Sam the Cooking Guy

Lemon Butter-Baked Catfish

Lemon and butter pair perfectly with catfish. This lemon butter-baked catfish recipe is a light, refreshing, and flavorful dish the entire family will enjoy. My favorite part of this baked fish meal is the compound butter. Here’s what you’ll need to make this delicious meal:

Ingredients:

  • Non-stick cooking spray
  • 5 catfish fillets
  • 1 stick of unsalted butter
  • 2 lemons
  • 1 tablespoon of Cajun seasoning
  • 1 tablespoon of Italian seasoning
  • ¼ cup of chopped fresh parsley
  • 1 tablespoon of lemon pepper
  • Salt and pepper to taste

Directions:

  1. First, preheat your oven to 400 degrees Fahrenheit.
  2. Then, line a baking sheet with aluminum foil and spray it with olive oil.
  3. Next, lay your catfish fillets down on the baking sheet.
  4. Now, place the stick of butter in a small mixing bowl. Make sure the stick of butter is at room temperature so it’ll be soft enough to mix the seasonings into it.
  5. Add the Cajun, Italian, lemon pepper, and parsley to the small mixing bowl to make the compound butter. Mix the ingredients completely until you get a smooth consistency.
  6. Afterward, cut a lemon in half, squeeze the juice into the compound butter, and stir it until it’s fully incorporated.
  7. Now, salt and pepper your catfish fillets, and then take the compound butter and spread it across each fillet. Make sure to cover the top of each fillet fully.
  8. Then, slice a lemon and place two lemon slices on top of each fillet.
  9. Place catfish into the oven uncovered, and let it cook for 20-25 minutes or until it’s white and flaky.

Recipe from Taylor’s Fire and Smoke Cooking

Potato-Crusted Catfish and Tangy Mayo Sauce

This recipe is a great place to start if you’ve never tried potato-crusted catfish. I love the crunchy texture of potato-crusted fish. When you first bite into it, the crust is nice and crisp, and then the softness of the fish inside of the crust just melts in your mouth.

Ingredients:

  • 1 pound of catfish fillets
  • 6 medium-sized red potatoes
  • 1 teaspoon of salt
  • 2 teaspoon of black pepper
  • 1 cup of flour
  • ½ cup of cornstarch
  • 1 teaspoon of chicken bouillon powder
  • 1 egg
  • 2 cups of oil
  • 1 teaspoon of yellow mustard
  • 1 cup of mayonnaise
  • 5-6 minced garlic cloves
  • 1 lemon

Directions:

  1. First, peel and grate your potatoes, then sprinkle one teaspoon of salt and pepper over the potatoes and mix them. After the potatoes have been tossed, squeeze out all of the water and set them aside.
  2. Next, combine flour, cornstarch, and chicken bouillon powder in a small bowl.
  3. Then, in a separate bowl, crack and beat an egg. Afterward, squirt the yellow mustard and whisk it well in the egg.
  4. Now you are ready to form your potato crust over your fillets. Start by coating your fillet in the flour mixture, dip it in the egg mixture, and then cover it well with the grated potatoes. Next, make sure the potatoes are packed tightly, fully covering the fillet. Lastly, toss your potato-crusted fillet in the flour one more time. Repeat this step with each fillet.
  5. Heat oil in a cast-iron skillet to 350 degrees Fahrenheit and fry the fish patties for 5-6 minutes on each side.
  6. While the fish is frying, prepare the tangy mayo sauce. For the sauce in a small bowl, combine the mayonnaise, minced garlic, lemon juice, black pepper, and a pinch of salt.

Recipe from A’s Blissful Cuisine

Mini Catfish Cakes

Although small in size, these mini catfish cakes are filled with flavor. Plus, they make a great appetizer to snack on. These fish cakes are seriously addictive and taste great dunked in your favorite dipping sauce. Additionally, when preparing these cakes, it’s important to chill them before you fry them so they don’t fall apart while they’re cooking.

Ingredients:

  • 2 eggs
  • ¾ cup of panko bread crumbs
  • 3 green onions chopped
  • ½ cup of chopped red pepper
  • 1 pound of catfish
  • Salt and pepper to taste

Directions:

  1. First, whisk two eggs in a large mixing bowl.
  2. Next, add panko, green onions, and red peppers, stir them in the large bowl with eggs until combined.
  3. Chop up catfish meat into quarter-inch pieces, and add them to the mixing bowl as well. Then add salt and pepper to the mix, and stir everything together.
  4. Then, add additional panko bread crumbs to coat your cakes within a separate bowl.
  5. Start forming your cakes using a ¼ measuring cup to scoop out each patty. Then, form the cake in your hand and coat it in the panko.
  6. Repeat this process until all of your cakes are formed and covered in panko, and then transfer them to the refrigerator for 30 minutes before frying.
  7. Preheat oil in a cast-iron skillet to 350 degrees Fahrenheit and fry each cake for 2 minutes on each side.
  8. Let the catfish rest on a cooling rack before serving.

Recipe from Ms. Delores Fratesi of Lauren Farms Catfish

Blackened Catfish Tacos With Cilantro Lime Sauce

Blackened Catfish alone is amazing. Yet, when you throw it in a grilled corn tortilla over cabbage slaw and then dress it with cilantro lime sauce: it’s perfection. You can make these tacos with your favorite blackened seasoning or your own homemade spices. However, I wouldn’t replace this tasty cilantro sauce with anything store-bought. Try it for yourself by following these steps below:

Ingredients:

  • ½ cup of sour cream
  • ¼ cup of milk
  • 1 lime
  • 1 teaspoon of garlic powder
  • Salt and pepper to taste
  • 1 red cabbage
  • 1 green cabbage
  • 2 tablespoons of freshly chopped cilantro
  • 1 pound of catfish fillets
  • 1 tablespoon of blackened Cajun seasoning
  • Corn or flour tortillas

Directions:

  1. First off, prepare the cilantro lime sauce.  Start by blending the sour cream, milk, garlic powder, salt, pepper, and juice from half a lime in a blender.
  2. Next, after the ingredients are combined, add the cilantro and set the blender to pulse.
  3. Once everything is mixed to a rich, creamy texture, transfer the sauce into a squirt bottle.
  4. Then, shred and mix your red and green cabbage in a medium-sized bowl. Next, squirt the other half of your lime over the slaw, and sprinkle in a pinch of salt and pepper to taste. Then, set the cabbage slaw aside.
  5. Preheat your oven to 425 degrees Fahrenheit.
  6. Next, sprinkle and rub the blackened seasoning over your catfish fillets.
  7. Spritz your fillets with olive oil and lay them on a baking sheet with the seasoned side face down. Now sprinkle the other side with blackened seasoning and spray it with more olive oil before transferring it into the oven. Cook the fillets for 10-15 minutes.
  8. While the fish is cooking, warm a pan on medium-high heat and cook your tortillas.
  9. After your catfish is done cooking, break up the meat into smaller pieces to put on your tortilla shell.
  10. Now you are ready to assemble your taco. Start by laying your cabbage slaw over your shell, adding the catfish meat, dressing it with the cilantro lime sauce, and garnishing your taco with freshly chopped cilantro.

Recipe by Laura Fuentes

Catfish and Shrimp Court Bouillon

This catfish and shrimp court bouillon is another spectacular dish by chef Charlie Andrews. This last dish requires a lot of preparation; however, it’s worth it, I promise. While cooking this dish, it’ll fill your room with a delightful aroma that’ll have you craving this catfish and shrimp court bouillon.

Ingredients:

  • 1-2 pounds of catfish fillets
  • 2 pounds of fresh whole shrimp
  • Canola and vegetable oil
  • ½ cup of all-purpose flour
  • 4 tablespoons of unsalted butter
  • ½ cup of chardonnay
  • ¼ cup of unsalted tomato paste
  • 2 teaspoons of Chef Paul’s Redfish Magic Seasoning
  • 1 teaspoon of Zatarain’s crab boil
  • 2 teaspoons of onion powder
  • 2 teaspoons of garlic powder
  • 1 yellow onion
  • 1 bunch of green onions chopped
  • 2 stalks of chopped celery
  • 1 bell pepper chopped
  • 5 cloves of minced garlic
  • Fresh parsley chopped
  • 1 teaspoon of dried thyme
  • 4 bay leaves

Directions:

  1. First, remove heads and peel shells off shrimp tails, making sure to remove the shrimp’s digestive tract. Next, rinse the shrimp tails and catfish with cold water and place them in the refrigerator.
  2. Then, boil 2 quarts of water at medium-high heat in a pot. Add 1 teaspoon of Creole seasoning, crab boil, shrimp heads, and shells. Stir and let simmer for 35 minutes.
  3. Next, pour the shrimp stock into a strainer, discarding the shrimp heads and shells. Now, you should have 1 ½ quart of stock left over.
  4. Then, sprinkle Chef Paul’s seafood magic onto the catfish fillets and shrimp tails.
  5. Afterward, heat a pan over medium-high heat. Melt 4 tablespoons of unsalted butter. Then, add the catfish fillets and fry them for 2 minutes on each side.
  6. Now, place shrimp tails into the skillet and let it fry for 2 to 4 minutes. Afterward, transfer the shrimp and the juices from the skillet into a serving bowl.
  7. Preheat a large saucepan on medium-high heat, add ½ cup of vegetable oil, and let it get hot for 2 minutes. Then, add ½ cup of all-purpose flour and stir continuously for 8-10 minutes or until the flour browns.
  8. Then, add ⅔ cup of chopped yellow onion, ½ cup of chopped scallions, ¼ cup of chopped green onions, ½ cup of chopped celery, ½ cup of chopped green bell pepper, and 1 tablespoon chopped garlic. Saute the vegetables for 6-8 minutes.
  9. In the pot, add the shrimp stock, ½ cup of chardonnay, ½-1 teaspoon of Creole seasoning, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon dried thyme, and 3 tablespoons chopped parsley. Stir until combined and let come to a simmer.
  10. Next, add 1/4 cup tomato paste and 4 bay leaves. Whisk the tomato paste until it reduces, then cover the pot and let it simmer for 35 minutes.
  11. Cut sauteed Catfish into medium-sized pieces and add the catfish and shrimp to the pot. Gently stir until combined and cover it with a lid and let it simmer for 5 minutes.
  12. Take the pot off the heat and let it cool for 30 minutes before serving.

Recipe from Charlie the Cook Andrews

Try All 14 of These Best Catfish Recipes!

Let’s admit we all get tired of frying catfish the same way every time. So, shake things up in the kitchen and consider making one of these 14 delicious catfish recipes instead. I’m sure your spouse will much rather enjoy the smell of you whipping up one of these tasty meals instead of homemade catfish bait in the kitchen for once.

Which of these dishes are you most excited to try? Let us know in the comments below. Is there a specific recipe you want to share with your friends or family? Consider hitting the share button.