Catfish Steak Recipe (Easy & Delicious)

I’ve been cooking catfish for years, and I’ve learned that a good catfish steak isn’t just about the seasoning. It’s about balancing the crispy breading and the tender fish that flakes easily.

This catfish steak recipe has everything: a golden-brown crust, the perfect level of seasoning, and a juicy, flavorful inside. If you're new to cooking catfish, this is the way to do it.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 2

Ingredients

• 2 catfish steaks (or fillets)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1tsp cajun seasoning (Optional)
• Salt and pepper, to taste
• 1/2 cup buttermilk
• 1 tbsp lemon juice
• Olive oil for frying
• Lemon wedges for garnish
• Hot sauce (optional, for serving)
• Fresh parsley (for garnish)

Instructions

Step 1: Prep the Catfish

Start by rinsing the catfish steaks or fillets under cold water, then pat them dry with paper towels. This helps the coating stick better. Season both sides of the fish generously with salt and pepper. In a shallow bowl, mix together the cornmeal, cajun seasoning, flour, garlic powder, cayenne pepper, and smoked paprika.

Step 2: Coat the Catfish

Dip each catfish steak into the buttermilk, making sure it's fully coated. Then, dredge it in the cornmeal mixture, pressing down lightly so the breading sticks well. Make sure to coat both sides evenly for that perfect crispy exterior.

Step 3: Fry the Catfish

Heat a cast iron skillet over medium-high heat and add enough olive oil to cover the bottom of the pan. Once the oil is hot (but not smoking), gently place the catfish steaks in the skillet. Cook for about 4-5 minutes per side, or until golden brown and crispy. The fish should easily flake with a fork when it's done.

Step 4: Serve

Once the catfish is cooked, remove it from the skillet and place it on a wire rack or paper towels to drain any excess oil. Serve the catfish with lemon wedges and a drizzle of hot sauce for an added kick.

"A well-cooked catfish steak is all about the right balance between crispy breading and tender meat. Keep it simple and fresh, and you can’t go wrong."

– Nancy Silverton, American Chef & Baker

Recipe Notes

• Hot oil: Make sure the oil is hot before adding the fish. This ensures a crisp crust without soaking the catfish in oil.
• Breading: The cornmeal mixture is key to getting that golden-brown, crunchy exterior. Don’t skip this step.
• Cooking time: Catfish cooks quickly, so keep a close eye on it. You’ll know it’s done when the fish flakes easily with a fork.
• Resting: Let the fried catfish rest for a minute before serving to allow the crust to stay crunchy.
• Leftovers: Store any leftovers in an airtight container. Reheat by baking or pan-frying to keep the crust crispy.

Nutritional Facts (Per Serving)

• Calories: 450
• Protein: 35g
• Fat: 25g
• Carbs: 35g
• Sugar: 2g
• Cholesterol: 80mg
• Sodium: 700mg

How to Pick the Right Catfish

I always recommend starting with fresh catfish fillets or steaks for the best flavor. Here’s what to look for:

1. Freshness is key: Look for firm, moist fish with a mild, fresh smell. Avoid anything with a strong "fishy" odor.
2. Size matters: Choose medium to large catfish steaks for the best texture. Smaller fillets can dry out quicker.
3. Color check: Fresh catfish has a light, translucent appearance. If it looks too dull, it’s not the freshest.
4. Skin on or off: For a more rustic look, leave the skin on, but if you prefer a cleaner finish, skinless fillets work great.
5. Ask your fishmonger: Don’t hesitate to ask your local butcher or fishmonger for recommendations on the freshest cuts of catfish available.

Best Side Dishes to Serve With Catfish Steak

When you're serving up a delicious fish fry dish, the right sides can elevate the meal and create the perfect balance of flavors and textures. Here are my go-to sides that pair beautifully with this crispy catfish steak:

1. Creamy Coleslaw

Coleslaw offers a nice crunchy contrast to the crispy fish, making it an ideal pairing. The fresh crunch from the cabbage adds texture to the meal, while the creamy dressing helps mellow out the heat from the cayenne pepper in the catfish breading.

I love adding a little bit of apple cider vinegar to my coleslaw for a slight tang that cuts through the richness of the catfish, making each bite refreshing and well-rounded.

2. Garlic Mashed Potatoes

Nothing beats the comforting richness of creamy mashed potatoes with fried fish. The smooth texture of mashed potatoes complements the crunchy catfish perfectly.

I like to add a generous amount of garlic, butter and fresh spice mix to the mashed potatoes to bring out extra flavor that ties the dish together. It’s a classic combination that never goes wrong, and the mildness of the potatoes helps balance the seasoning of the catfish.

3. Grilled Corn on the Cob

Grilled corn adds a wonderful smoky flavor that perfectly complements the flavors of the catfish. The natural sweetness of the corn creates a beautiful contrast to the savory catfish steak, while the grill marks give it a slightly charred flavor that adds depth.

A squeeze of lemon over the corn, paired with a sprinkle of salt, enhances the flavor and ties in the freshness of the meal. It's a great option, especially in summer, when corn is at its best.

4. Steamed Vegetables

A simple side of steamed green beans or asparagus is a great choice for adding a fresh and light contrast to the meal. The crispness of the vegetables balances the richness of the catfish, while their mild flavors don't overpower the main dish.

To dress this side dish, drizzle olive oil, add a squeeze of lemon juice, or a pinch of sea salt to enhance their natural taste. Steamed vegetables are also a healthier alternative to heavier sides and provide a vibrant green touch to your plate.

5. Rice Pilaf

Rice pilaf is an easy and flavorful side that works wonders with fried catfish. The light, buttery rice serves as a neutral base that soaks up any leftover sauce or lemon juice from the fish.

I like to toss my rice pilaf with a little bit of fresh parsley or thyme to add a hint of herbiness that complements the catfish without overwhelming it. The subtle texture of the rice enhances the overall meal, making it a filling and satisfying addition to the plate.

Each of these sides enhances the catfish filets in its own way, creating a balanced, delicious, and satisfying meal.

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