5 simple ways to cook catfish

Catfish is a diverse freshwater fish known for its prominent barbels that look like cat whiskers which inspired its name. Quite popular for its tender, mild-flavoured flesh, it is also versatile in the numerous ways you can cook it and use it in other dishes worldwide. Many people hold catfish in high esteem for it not being overly fishy or strong in flavour but has a subtle sweetness. 

A tasty fish like catfish can’t go unnoticed and certainly deserves a spot on your plate. Often overlooked with the many things you can prepare, this article will be shedding light on 5 ways to cook catfish. 

How to Cook Catfish

Pan-Fried Catfish

Ingredients

• Catfishfillets
• 1 cup all-purpose flour
• 1 cup cornmeal
• Salt and pepper, to taste
• Paprika, cayenne pepper, or other seasonings (optional)
• Cooking oil (such as vegetable, canola, or peanut oil)

Instructions

Rinse the catfish fillets and pat them dry with paper towels. Season the fillets with salt and pepper, and any additional spices you prefer, such as paprika or cayenne pepper.

In a shallow dish or plate, combine the all-purpose flour, cornmeal, and a pinch of salt and pepper. Mix the dry ingredients thoroughly.

Dredge each catfish fillet in the flour and cornmeal mixture, pressing gently to ensure an even coating. Shake off any excess.

In a skillet, heat a generous amount of cooking oil over medium-high heat. The oil should be hot but not smoking.

Carefully place the coated catfish fillets in the hot oil. Be cautious to avoid overcrowding the skillet; cook in batches if necessary.

Cook the fillets for about 3-4 minutes on each side, or until they are golden brown and crispy. The exact cooking time will depend on the thickness of the fillets.

Use tongs to flip the fillets gently, taking care not to break the crust.

Once the catfish fillets are cooked to your desired level of crispiness, use a slotted spatula to transfer them to a plate lined with paper towels. This helps drain excess oil.

Grilled Catfish

Ingredients

• Catfishfillets
• Olive oil
• Lemon juice
• Fresh herbs (such as thyme, rosemary, or parsley)
• Salt and pepper, to taste
• Optional: garlic powder, paprika, or other seasonings

Instructions

Rinse the catfish fillets and pat them dry with paper towels. Season the fillets with salt and pepper, and any additional seasonings you prefer, such as garlic powder or paprika.

In a bowl, whisk together olive oil, lemon juice, and chopped fresh herbs. The herbs add flavour and aroma to the catfish.

You can also add a pinch of salt and pepper to the marinade.

Place the catfish fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fillets, ensuring they are well-coated.

Cover the dish or seal the bag and refrigerate for about 30 minutes to 1 hour. This allows the flavours to infuse into the fish.

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

Remove the catfish fillets from the marinade and let any excess drip off. Place the fillets on the grill grates, skin side down if applicable.

Grill the catfish for about 3-4 minutes on each side, or until the fillets are opaque and easily flake with a fork. During grilling, you can brush the fillets with a bit of the leftover marinade for extra flavour.

Baked Catfish

Ingredients

• Catfishfillets
• Olive oil or melted butter
• Lemon juice
• Fresh herbs (such as thyme, parsley, or dill)
• Salt and pepper, to taste
• Optional: garlic powder, paprika, or other seasonings

Instructions

Rinse the catfish fillets and pat them dry with paper towels. season the fillets with a sprinkle of salt and pepper and any additional seasonings you prefer, such as garlic powder or paprika. 

Prepare the Baking Dish: Preheat your oven to around 400°F (200°C). Lightly grease a baking dish with a thin layer of olive oil or cooking spray to prevent sticking.

Create the Herb Mixture: In a bowl, mix a couple of tablespoons of olive oil or melted butter, a squeeze of lemon juice, and finely chopped fresh herbs.

You can also add a pinch of salt and pepper to the mixture.

Coat the Catfish: Brush both sides of the catfish fillets with the herb mixture, ensuring they are well-coated. Arrange in the Baking Dish:

Place the coated catfish fillets in the prepared baking dish in a single layer.

Bake the Catfish: Bake the catfish fillets in the preheated oven for about 15-20 minutes, or until the fillets are opaque and easily flake with a fork.

Deep-fried Catfish

Ingredients

• Catfishfillets
• Buttermilk (enough to soak the catfish)
• Cornmeal or fish fry mix
• Salt and pepper, to taste
• Cajun seasoning or other seasonings (optional)
• Vegetable oil, for frying

Instructions

Rinse the catfish fillets and pat them dry with paper towels. 

Season the fillets with a sprinkle of salt and pepper, and any optional seasonings you prefer, such as Cajun seasoning, for extra flavour.

Place the catfish fillets in a bowl and pour enough buttermilk over them to fully cover. Let the catfish soak in the buttermilk for at least 30 minutes. 

This helps tenderize the fish and add flavour.

Prepare the Dredging Mixture: In a separate bowl, combine cornmeal or fish fry mix with additional seasonings if desired.

Remove the catfish fillets from the buttermilk and let any excess liquid drip off. Dredge the catfish fillets in the cornmeal mixture, pressing gently to ensure an even coating.

In a deep pot or skillet, heat vegetable oil to around 350°F (175°C). You'll need enough oil to fully submerge the catfish fillets.

Carefully place the coated catfish fillets into the hot oil, one at a time. Be cautious not to overcrowd the pot; fry in batches if necessary.

Fry the catfish for about 5-6 minutes, or until they are golden brown and crispy. The exact cooking time will depend on the thickness of the fillets.

Use a slotted spoon or wire basket to remove the fried catfish from the oil. Place the fried catfish on a plate lined with paper towels to drain excess oil.

Catfish Recipes

How to make Catfish Pepper Soup

Catfish pepper soup, also known as "point and kill," is a delicious Nigerian soup made with catfish and a blend of aromatic spices. It's often enjoyed for its comforting and spicy warmth which helps with a hangover.

Ingredients

• 2-3 catfishfillets, cleaned and cut into chunks
• 1 litre of water or fish broth
• 2-3 scotch bonnet peppers (adjust to your spice preference)
• 1 onion, chopped
• 2-3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 tablespoon ground crayfish (substitute with shrimp if unavailable)
• 1 teaspoon ground uziza seeds (optional)
• 1 teaspoon ground Uhuru (calabash nutmeg) or a pinch of grated nutmeg
• 1 teaspoon ground pepper soup spices(a mix of spices like allspice, cloves, and coriander)
• 2-3 bay leaves
• Salt to taste
• Fresh basil or scent leaves, chopped (for garnish)
• Lime or lemon wedges (for serving)

Instructions

Rinse the catfish fillets thoroughly and cut them into chunks. Leave the skin on for added flavour.

In a pot of boiling water, blanch the catfish chunks for a few minutes to help remove excess slime and impurities. Drain and set aside.

Blend the scotch bonnet peppers, onion, garlic, and ginger into a smooth paste. You can add a little water to aid in blending.

In a pot, heat a bit of oil and sauté the pepper paste for a few minutes a pot, heat a bit of oil and sauté the pepper paste for a few minutes until fragrant.

Add ground crayfish, uziza seeds (if using), ground Uhuru or nutmeg, and ground pepper soup spices to the pot. Stir to combine.

Pour in the water or fish broth and bring the mixture to a simmer.

Add the blanched catfish chunks and bay leaves to the simmering soup.

Let the soup simmer gently for about 15-20 minutes, allowing the flavours to meld and the catfish to cook through.

Taste the soup and adjust the seasoning by adding salt as needed.

Remove the bay leaves from the soup. Ladle the catfish pepper soup into bowls, making sure each bowl has a generous amount of catfish chunks.

Garnish with chopped fresh basil or scent leaves. Serve hot with lime or lemon wedges on the side.

How to make Catfish Curry

Catfish curry is a delightful mix of flavours, combining the rich spices of curry with the tender texture of catfish.

Ingredients

• 2-3 catfishfillets, cleaned and cut into chunks
• 1 onion, finely chopped
• 2-3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 tomatoes, blended into a puree
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder (adjust to your spice preference)
• 1/2 teaspoon paprika
• 1/2 teaspoon garam masala
• 1 cup coconut milk
• 1 cup fish or vegetable broth
• 2 tablespoons cooking oil
• Salt to taste
• Fresh cilantro leaves, chopped (for garnish)
• Cooked rice or naan (for serving)

Instructions

Rinse the catfish fillets and cut them into chunks. Set aside.

In a large pan or pot, heat the cooking oil over medium heat. Add the chopped onion and sauté until it becomes translucent.

Stir in the minced garlic and grated ginger. Sauté for a minute until fragrant.

Add the curry powder, ground cumin, ground coriander, turmeric powder, chilli powder, and paprika. Cook the spices for a minute to toast them and enhance their flavours.

Pour in the blended tomato puree and cook for a few minutes until the mixture thickens and the oil begins to separate.

Add the coconut milk and fish or vegetable broth to the pot. Stir to combine all the flavours.

Let the curry simmer gently for about 10-15 minutes, allowing the flavours to meld together.

Carefully add the catfish chunks to the curry. Simmer for an additional 8-10 minutes, or until the catfish is cooked through and flakes easily.

Stir in the garam masala to add depth to the flavours of the curry.

Taste the curry and adjust the seasoning by adding salt as needed.

For fish lovers, catfish is a delightful addition to your meals. With its mild taste and tender texture, it allows the spices to sink in and give that burst of flavour.

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