10 Versatile Catfish Fillet Recipes From Around the World

Catfish isn’t just a Southern staple—it’s a culinary canvas that adapts beautifully to global flavors.

You’ll find this versatile, mild-flavored fish transforms with different spice profiles, cooking methods, and accompaniments.

From the crispy cornmeal crust of a classic Southern preparation to the aromatic depth of a Thai coconut curry, each recipe offers distinct technical approaches to bringing out catfish’s natural qualities.

Discover how this affordable protein can transport your dinner table across continents with just a few thoughtful ingredient combinations.

Southern Spiced Catfish With Cornmeal Crust

This Southern-style catfish delivers a perfectly crispy exterior with a tender, flaky interior. The cornmeal crust creates that authentic crunch while the blend of spices adds a delicious kick that complements the mild flavor of the catfish.

Ingredients:

• 4 catfish fillets (about 6 ounces each)
• 1 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 1/4 cup buttermilk
• Vegetable oil for frying
• Lemon wedges for serving

Instructions:

Step 1: Pat the catfish fillets dry with paper towels. This helps the coating adhere better.

Step 2: In a shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper. Mix well to distribute the spices evenly.

Step 3: In another shallow dish, whisk together eggs and buttermilk until well combined.

Step 4: Dip each catfish fillet in the egg mixture, allowing excess to drip off, then coat thoroughly in the cornmeal mixture, pressing gently to adhere.

Step 5: Place the coated fillets on a baking sheet and let them rest for 5 minutes to help the coating set.

Step 6: Meanwhile, heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

Step 7: Carefully place the catfish fillets in the hot oil, working in batches if necessary to avoid overcrowding.

Step 8: Cook for 3-4 minutes per side until golden brown and crispy, and the fish flakes easily with a fork.

Step 9: Transfer to a paper towel-lined plate to drain excess oil.

Step 10: Serve immediately with lemon wedges and your favorite Southern sides like coleslaw or hush puppies.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 14g
• Carbohydrates: 20g
• Fiber: 1g
• Sodium: 685mg
• Cholesterol: 185mg

Thai-Inspired Coconut Curry Catfish

This Thai-inspired coconut curry catfish combines the delicate flavor of catfish fillets with the rich, aromatic taste of coconut milk and traditional Thai spices. The creamy sauce infused with lemongrass, ginger, and lime creates a perfect balance of spicy, sweet, and tangy flavors that will transport your taste buds straight to Southeast Asia.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• 1 cup jasmine rice, cooked (for serving)

Instructions:

Step 1: Pat the catfish fillets dry with paper towels and season lightly with salt and pepper on both sides.

Step 2: Heat vegetable oil in a large skillet over medium-high heat. Add the catfish fillets and sear for 2 minutes on each side until lightly browned. Remove from the pan and set aside.

Step 3: In the same skillet, reduce heat to medium and add onions. Sauté for 3-4 minutes until translucent. Add garlic and ginger, cooking for another minute until fragrant.

Step 4: Stir in the red curry paste and cook for 1 minute to release the aromatics. Add the lemongrass and bell pepper, cooking for 2 minutes until slightly softened.

Step 5: Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer. Let the sauce reduce slightly for about 5 minutes.

Step 6: Return the catfish fillets to the skillet, spooning some of the sauce over them. Cover and simmer for 5-7 minutes until the fish is cooked through and flakes easily with a fork.

Step 7: Remove from heat and stir in the lime juice. Discard the lemongrass pieces.

Step 8: Serve the catfish and curry sauce over jasmine rice, garnished with fresh cilantro and green onions.

Nutrition:

• Calories: 420 per serving
• Protein: 32g
• Fat: 25g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 5g
• Sodium: 580mg

Moroccan Catfish Tagine With Preserved Lemons

This fragrant North African-inspired tagine features tender catfish fillets slowly simmered with preserved lemons, olives, and a blend of warm Moroccan spices. The dish offers a perfect balance of tangy, savory, and aromatic flavors, creating a comforting meal best served over fluffy couscous or rice.

Ingredients:

• 1 ½ pounds catfish fillets, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper (optional)
• 2 cinnamon sticks
• 1 can (14 oz) diced tomatoes
• 1 cup fish or vegetable broth
• 2 preserved lemons, rinsed and quartered
• ½ cup green olives, pitted
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

Step 1: Season catfish pieces with salt and pepper and set aside at room temperature for 15 minutes.

Step 2: Heat olive oil in a large, deep skillet or traditional tagine pot over medium heat. Add onions and sauté until soft and translucent, about 5 minutes.

Step 3: Add garlic and ginger to the onions and cook for another minute until fragrant.

Step 4: Stir in all the dry spices (cumin, coriander, paprika, turmeric, cayenne if using) and cinnamon sticks. Toast the spices for 30 seconds until aromatic.

Step 5: Add diced tomatoes and broth, then bring the mixture to a simmer. Cover and cook for 10 minutes to allow flavors to meld.

Step 6: Gently place the catfish pieces into the sauce, nestling them in so they’re partially submerged.

Step 7: Add preserved lemons and olives around the fish. Cover and simmer gently for 8-10 minutes, or until fish is opaque and flakes easily.

Step 8: Sprinkle with fresh cilantro and parsley just before serving. Adjust seasoning if needed.

Step 9: Serve hot over couscous, rice, or with crusty bread to soak up the delicious sauce.

Nutrition:

• Calories: 285 per serving
• Protein: 32g
• Fat: 15g
• Carbohydrates: 8g
• Fiber: 2g
• Sodium: 580mg
• Serving size: Approximately 6 oz of fish with sauce

Blackened Cajun Catfish With Remoulade

Blackened Cajun catfish is a Southern classic that brings the heat with a spicy seasoning crust and cooling remoulade sauce. This dish delivers restaurant-quality flavor right in your home kitchen, with perfectly seared fish fillets that remain tender and moist on the inside while developing that signature blackened exterior.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (adjust to taste)
• 3 tablespoons vegetable oil
• 2 tablespoons butter

For the remoulade:

• ¾ cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon pickle relish
• 1 tablespoon capers, drained and chopped
• 1 teaspoon paprika
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 green onion, finely chopped
• Hot sauce to taste (optional)

Instructions:

Step 1: Prepare the remoulade first by combining all remoulade ingredients in a bowl. Mix well, cover and refrigerate for at least 30 minutes to allow flavors to meld.

Step 2: In a small bowl, mix together the Cajun seasoning, paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper.

Step 3: Pat the catfish fillets dry with paper towels. This guarantees proper blackening and prevents sticking.

Step 4: Coat each fillet generously on both sides with the spice mixture, pressing gently to adhere.

Step 5: Heat a large cast-iron skillet over medium-high heat. Add the vegetable oil and butter. When the butter is melted and the pan is hot, the oil should be shimmering but not smoking.

Step 6: Carefully place the catfish fillets in the hot skillet and cook for about 3-4 minutes per side until the exterior is deeply browned (blackened) and the fish flakes easily with a fork.

Step 7: Transfer the blackened catfish to serving plates and let rest for 1-2 minutes.

Step 8: Serve immediately with a generous dollop of remoulade sauce on top or on the side, alongside your favorite sides like rice, coleslaw, or vegetables.

Nutrition:

• Calories: 410 per serving
• Protein: 27g
• Fat: 30g
• Carbohydrates: 5g
• Fiber: 1g
• Sodium: 720mg
• Cholesterol: 95mg

Brazilian Moqueca De Peixe (Catfish Fish Stew)

Moqueca is a traditional Brazilian fish stew that combines the delicate flavor of catfish with coconut milk and vibrant spices. This hearty dish originates from the coastal regions of Brazil, particularly Bahia and Espírito Santo, where fresh seafood and bold flavors come together in perfect harmony.

This halal-friendly version maintains all the authentic taste while using permissible ingredients.

Ingredients:

• 2 pounds catfish fillets, cut into chunks
• 3 tablespoons lime juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• ½ cup cilantro, chopped
• 3 tablespoons palm oil (or additional olive oil)
• 1 lime, cut into wedges for serving

Instructions:

Step 1: Place catfish chunks in a bowl and season with lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Let marinate for 15 minutes while preparing the other ingredients.

Step 2: Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onions and bell peppers, cooking until softened, about 5 minutes.

Step 3: Add garlic, paprika, cumin, remaining salt and pepper, and cayenne (if using). Stir and cook for 1 minute until fragrant.

Step 4: Pour in the diced tomatoes and cook for 5 minutes, allowing the mixture to reduce slightly.

Step 5: Gently place the marinated catfish pieces on top of the tomato mixture. Pour coconut milk over everything.

Step 6: Cover and simmer on low heat for 15-20 minutes until the fish is cooked through and flakes easily.

Step 7: Drizzle palm oil (or olive oil) over the stew and sprinkle with fresh cilantro.

Step 8: Serve hot with lime wedges and your choice of white rice.

Nutrition:

• Calories: 385 per serving
• Protein: 32g
• Fat: 25g
• Carbohydrates: 10g
• Fiber: 2g
• Sodium: 480mg
• Calcium: 102mg
• Iron: 2mg

Mexican Catfish Tacos With Mango Salsa

These Mexican-inspired catfish tacos offer a delightful blend of flavors with perfectly seasoned fish fillets topped with a fresh, vibrant mango salsa. The mild, flaky texture of catfish makes it an ideal canvas for the bold Mexican spices, while the sweet-tangy mango salsa provides a rejuvenating contrast that elevates this dish to a restaurant-quality meal you can easily make at home.

Ingredients:

• 1 pound catfish fillets, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe mango, diced
• ½ red onion, finely diced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 avocado, sliced
• Lime wedges for serving
• Sour cream for serving (optional)

Instructions:

Step 1: In a bowl, combine chili powder, cumin, garlic powder, smoked paprika, cayenne (if using), salt, and pepper. Pat the catfish pieces dry with paper towels, then coat them evenly with the spice mixture.

Step 2: Prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with a pinch of salt and set aside to let the flavors meld.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the seasoned catfish pieces and cook for about 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

Step 4: While the fish cooks, warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until pliable and slightly charred.

Step 5: To assemble the tacos, place the cooked catfish pieces on the warmed tortillas, top with a generous spoonful of mango salsa, and add sliced avocado.

Step 6: Serve immediately with lime wedges and a dollop of sour cream if desired.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Fat: 15g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 8g
• Sodium: 380mg

Indian Tandoori-Style Catfish With Cucumber Raita

This vibrant Indian-inspired dish combines the tender, flaky texture of catfish with bold tandoori spices, creating a flavorful main course that’s both impressive and easy to prepare. The cooling cucumber raita provides the perfect counterbalance to the warm, aromatic spices of the fish.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 tablespoons tandoori masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 cup Greek yogurt (divided)
• 1 cucumber, peeled and grated
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh cilantro, chopped
• Salt to taste
• Fresh lemon wedges for serving

Instructions:

Step 1: In a bowl, mix ½ cup yogurt, lemon juice, ginger paste, garlic paste, tandoori masala, cumin, coriander, garam masala, turmeric, cayenne pepper, and salt to create the marinade.

Step 2: Pat the catfish fillets dry with paper towels and place them in a shallow dish. Coat the fillets thoroughly with the marinade, cover, and refrigerate for at least 1 hour (or up to 4 hours for more flavor).

Step 3: While the fish marinates, prepare the raita by combining the remaining ½ cup yogurt, grated cucumber (squeeze out excess water), chopped mint, cilantro, and a pinch of salt in a bowl. Refrigerate until ready to serve.

Step 4: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly oil it.

Step 5: Remove the catfish from the marinade, letting excess marinade drip off, and place the fillets on the prepared baking sheet. Drizzle with vegetable oil.

Step 6: Bake for 12-15 minutes or until the fish flakes easily with a fork and has reached an internal temperature of 145°F (63°C).

Step 7: For a more authentic charred finish, you can broil the fish for the last 2 minutes of cooking time, watching carefully to prevent burning.

Step 8: Serve the tandoori catfish hot with the cucumber raita on the side and fresh lemon wedges for squeezing over the fish.

Nutrition:

• Calories: 310 per serving
• Protein: 34g
• Fat: 15g
• Carbohydrates: 7g
• Fiber: 1g
• Sodium: 420mg
• Calcium: 150mg
• Iron: 2mg
• Vitamin A: 240 IU
• Vitamin C: 12mg

Caribbean Jerk-Seasoned Catfish With Pineapple Salsa

Transport your taste buds to the Caribbean with this vibrant jerk-seasoned catfish topped with a revitalizing pineapple salsa. The bold, spicy flavors of jerk seasoning complement the mild catfish perfectly, while the sweet and tangy pineapple salsa adds a tropical twist that balances the heat.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons olive oil
• 3 tablespoons jerk seasoning (store-bought or homemade)
• 1 large fresh pineapple, diced
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

Step 1: In a small bowl, mix the jerk seasoning with 1 tablespoon of olive oil to create a paste. Rub this mixture evenly on both sides of the catfish fillets. Let marinate for at least 15 minutes.

Step 2: While the fish is marinating, prepare the pineapple salsa by combining the diced pineapple, red bell pepper, red onion, jalapeño, and cilantro in a bowl.

Step 3: In a separate small bowl, whisk together the lime juice and honey. Pour this dressing over the pineapple mixture and gently toss to combine. Season with salt and pepper to taste. Set aside to let the flavors meld.

Step 4: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the catfish fillets and cook for about 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

Step 5: Transfer the cooked catfish to serving plates and top each fillet generously with the pineapple salsa. Serve immediately with a side of rice or roasted vegetables.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 15g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 12g
• Sodium: 480mg

Korean Gochujang Glazed Catfish

This flavorful Korean-inspired catfish dish brings together the perfect balance of sweet, spicy, and savory flavors. Gochujang, a fermented Korean chili paste, creates a vibrant glaze that caramelizes beautifully on the tender catfish fillets, resulting in a dish that’s both impressive and surprisingly easy to prepare.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 3 tablespoons gochujang paste
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 green onions, thinly sliced (plus more for garnish)
• 1 tablespoon toasted sesame seeds
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions:

Step 1: Pat the catfish fillets dry with paper towels and season both sides lightly with salt and pepper. Set aside.

Step 2: In a medium bowl, whisk together the gochujang paste, honey, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth. Set aside ¼ cup of this mixture for serving.

Step 3: Add the catfish fillets to the remaining marinade, turning to coat evenly. Let marinate for 15-20 minutes at room temperature.

Step 4: Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering.

Step 5: Remove catfish from the marinade (discard used marinade) and place in the hot skillet, skin side down if skin is intact. Cook for 3-4 minutes until golden and crisp.

Step 6: Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

Step 7: Transfer the cooked catfish to serving plates and brush with the reserved glaze. Sprinkle with sliced green onions and toasted sesame seeds.

Step 8: Serve immediately with steamed rice and your favorite vegetables for a complete meal.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 18g
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 8g
• Sodium: 580mg

Mediterranean Herb-Crusted Catfish With Lemon

This Mediterranean-inspired catfish dish combines aromatic herbs, zesty lemon, and crispy breadcrumbs to create a flavorful crust that perfectly complements the mild, tender catfish.

Light and satisfying, this dish brings the bright flavors of Mediterranean cooking to your table in less than 30 minutes.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 1 cup panko breadcrumbs
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 2 lemons (1 zested and juiced, 1 cut into wedges for serving)
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Instructions:

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Step 2: Pat the catfish fillets dry with paper towels. Season both sides with salt and pepper.

Step 3: In a shallow bowl, combine breadcrumbs, lemon zest, minced garlic, chopped herbs, paprika, and red pepper flakes if using. Mix well.

Step 4: Drizzle 2 tablespoons of olive oil into the breadcrumb mixture and stir until evenly moistened.

Step 5: Brush catfish fillets lightly with the remaining 1 tablespoon olive oil, then press each fillet into the breadcrumb mixture, coating both sides evenly.

Step 6: Place the coated fillets on the prepared baking sheet, leaving space between each piece.

Step 7: Bake for 15-18 minutes, until the fish flakes easily with a fork and the crust is golden brown.

Step 8: Remove from oven and drizzle with fresh lemon juice.

Step 9: Serve immediately with lemon wedges on the side.

Nutrition:

• Calories: 320
• Protein: 28g
• Fat: 18g
• Carbohydrates: 12g
• Fiber: 1g
• Sodium: 410mg
• Calcium: 40mg
• Iron: 1.8mg

Final Thoughts

You’ve now conquered catfish preparation across an entire culinary atlas!

With these ten transformative techniques, you’ll elevate this humble freshwater fish into a thousand different dimensions of flavor.

From the crackling cornmeal crust of the American South to the complex aromatics of a Moroccan tagine, you’re no longer just cooking catfish—you’re orchestrating a global symphony of tastes that will revolutionize your approach to this extraordinarily adaptable protein forever.