cat fish recipe

The Best cat fish recipe

Crispy Baked Catfish with Lemon-Dill Sauce

4.9 from 1224 votes

A simple, flaky catfish recipe with a light lemon-dill sauce that’s perfect for a quick weeknight meal. The crispy coating ensures every bite is satisfying.

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Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time40 mins

Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Catfish

• 4 fresh catfish fillets (about 6 oz each)
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

For the Lemon-Dill Sauce

• ½ cup mayonnaise
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 clove garlic, minced
• ½ tsp Dijon mustard

👨‍🍳Directions

1. 1
   Pat catfish fillets dry with paper towels to remove excess moisture. Season both sides with salt, pepper, garlic powder, and paprika.
2. 2
   In a shallow bowl, combine flour, salt, and paprika. Dredge each fillet in the flour mixture, pressing lightly to adhere.
3. 3
   Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange fillets on the sheet, skin-side up.
4. 4
   Bake for 12–15 minutes until golden brown and crispy. Remove from oven and let rest for 2 minutes.
5. 5
   While catfish cooks, whisk together mayo, lemon juice, dill, parsley, garlic, and Dijon mustard for the sauce.
6. 6
   Spoon sauce over the warm catfish fillets just before serving.

🔧Equipment

• Mixing bowl
• Baking sheet
• Oven
• Paper towels
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 28🥦Dietary Fiber: 2🍬Sugars: 10🥩Protein: 25

📝Notes

Tips: For extra crispiness, broil the fillets for 1–2 minutes at the end. Serve with steamed green beans or a side salad.

❓ Frequently Asked Questions About Crispy Baked Catfish with Lemon-Dill Sauce

1. What types of catfish work best for this recipe?

This recipe uses channel catfish, which are common in the U.S. and available fresh or frozen. White-fleshed catfish works best for this dish because it holds its shape well when poached. If using a different type of catfish, such as blue catfish, adjust the cooking time slightly to ensure it’s fully cooked through.

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2. Can I substitute another protein for catfish in this recipe?

While this recipe is designed for catfish, you could try poaching other white-fleshed proteins like cod, tilapia, or even chicken breast (cut into fillets). Keep the same cooking time—about 4 to 5 minutes—to avoid overcooking. Just be mindful that some proteins may release more moisture than catfish, so you might need to adjust the seasoning slightly.

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3. How do I know if the catfish is fully cooked?

Catfish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). For the best texture, remove it from the pot just before it hits that temperature—it will continue to cook slightly as it rests. Avoid overcooking, as it can turn rubbery.

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4. Can I make this recipe ahead of time?

Yes, you can prepare the poaching liquid in advance and store it in the fridge for up to 24 hours. Just thaw it in the fridge before reheating it gently on the stove. The catfish should be cooked fresh just before serving, as it won’t hold its texture well if reheated.

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5. What if I don’t have a meat thermometer?

A meat thermometer is ideal, but if you don’t have one, you can use the fork test: insert a fork into the thickest part of the fillet. It’s done when it flakes apart easily and looks opaque (not translucent). For a quick visual check, the skin should be slightly crispy, and the flesh should pull away from the bone easily.