Margie's been an online writer for several years. Her articles focus on great Southern-style recipes for any occasion.
Many of these recipes call for catfish, that is because that was the type of fish I was raised on. You can use any type of fish you prefer. Dive on in and find your favorite fish dish!
It's Fish Night, Check Out These Recipes!
- Crispy Golden Fried Catfish
- Succulent Grilled Tilapia Fish
- Fish Tacos
- Panko Crusted Baked Catfish
- Blackened Cajun Catfish
1. Crispy Golden Fried Catfish Recipe
I am ready for a fish fry! There is nothing better to me than a plate of fried catfish. I know it is not the healthiest food, but I was raised eating it, so it kind of gets in your blood and taste buds!
Some tasty sides are fries, potato salad, baked beans, pinto beans, and coleslaw, just to name a few.
Of course, if you require a dessert, I suggest an enormous peach cobbler with a scoop of vanilla ice cream. Get to frying and enjoy some fried fish!
Ingredients for Fried Catfish
- 2 pounds catfish fillets
- 2 cups buttermilk
- 2 cups yellow cornmeal
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- peanut oil, for frying
Instructions for Making Fried Catfish
- In a shallow glass dish, soak the catfish fillets in the buttermilk and garlic; refrigerate for 1 hour.
- Combine the cornmeal, paprika, salt, black pepper, and the cayenne in a shallow dish.
- Pour enough oil in a cast-iron skillet to cover fish halfway; heat the oil to 350 degrees Fahrenheit.
- Drain catfish and dip in cornmeal mixture, coating both sides.
- Place a few pieces at a time in the skillet, frying them in batches; fry about 5 minutes, turning once. The time depends on the thickness of the fillet.
- Adjust the heat if needed, the fish should be flaky inside and a golden brown crust. Do not overcook.
- Serve with tartar sauce, lemon, ketchup, or whatever.
2. Succulent Grilled Tilapia Fish Recipe
Instructions for Making Grilled Tilapia
- Grilled tilapia is something we attempt to cook once a week at our house. I grill in my stove-top grill pan or on my outside electric grill.
- I like seasoning my fish with, salt, garlic powder, and black pepper. I occasionally use thyme.
- When I use the stove-top grill pan, I heat it to medium-high heat, spray with non-stick baking spray.
- Grill 2 to 2 ½ minutes on each side. Before turning, spray with non-stick spray. The fish is done when you can easily flake with a fork.
- When using the electric grill, I like my Char-Broil TRU Infrared Electric Patio Bistro when the weather is right! Use whatever kind you have, preheat the grill as directed. I spray with non-stick cooking spray before heating.
- Brush the tilapia with olive oil, then season.
- If you have a setting on your grill use the medium-high.
- When the grill is ready, cook for five minutes, do not peep!
- It will flake easily with a fork.
- Tilapia fish cooked this way is so moist and delicious; I like to serve rice, a tossed salad, and one vegetable. Some great vegetables that go with the fish are brussels sprouts, green beans, stir-fry cabbage, or broccoli.
- I love using this Rachel Ray non-stick square grill pan, it makes grilling so easy and the square shape seems to hold more than a round grill pan.
Video Making Homemade Tartar Sauce
3. Fish Taco Recipe
Are you looking for something different to serve for a meal at your house? You must try this recipe for fish tacos.
They are quick and easy to make with any white fish fillet, sour cream, cilantro, taco seasoning, limes, Napa cabbage, tomatoes, and corn or flour tortillas. You will be having requests often for this delicious fish taco meal!
Instructions for Making Fish Tacos
- In a small bowl mix; mayonnaise, cilantro, sour cream, and 2 tablespoons of taco seasoning. Mix well.
- In a medium bowl, combine fish fillets, vegetable oil, lemon juice, and the remaining taco seasoning mix.
- Pour the fish mixture into a large skillet.
- Cook the fillets over medium-high heat, stirring constantly, for 4 to 5 minutes or until the fish flakes easily when tested with a fork.
- Put the fish mixture into the taco shells; top with cabbage, tomatoes, the sour cream mixture, lime juice, and taco sauce.
This fish taco recipe makes six servings.
Tips From Margie Lynn
- You may use any firm fish such as tilapia, catfish, mahi-mahi, halibut, or any white fish.
- Pico de gallo is great to use instead of taco sauce.
- Do not overcook the fish or it will be dry.
Video of 3 Healthy Fish Recipes
4. Panko Crusted Baked Catfish Recipe
I love fried catfish. That being said, hubby and I are trying to stay away from so many fried foods. He bought a package of catfish nuggets at the store, so this is the recipe I came up with for baking the catfish instead of frying.
Hubby loved it, I thought it was good too! I do like my fried catfish! You could use any of your favorite fish! We served it with a baked potato and steamed whole okra.
Instructions for Making Panko Crusted Fish
- I dump the catfish nuggets in a bowl and pour some 1% milk over them to soak for about 15 minutes or so. I also added salt, black pepper, and garlic powder to the bowl.
- I had a garlic herb package of panko, so I dumped a considerable amount in a flat dish.
- Dredge each piece of the catfish nugget in the panko crumbs, coating both sides.
- I used a glass Pyrex dish that I sprayed with non-sticking cooking spray.
- Place each nugget in the dish, making sure they are not touching.
- Spray top of each nugget with the non-stick cooking spray.
- Bake at 450 degrees Fahrenheit for 15 to 20 minutes or until flakes with a fork.
- I turned the fish once. I like the panko because it furnished the crunch I needed.
- I have some more to cook tonight, and I am trying cornmeal on them, to see which one we like best.
Ingredients for Fish Tacos
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- 1 package taco seasoning mix, divided
- 1 pound white fish fillets, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 2 tablespoons lime juice
- 1 package of 12 taco shells warm, corn tortillas lightly fried or flour tortillas
- 4 cups Napa cabbage, shredded
- 2 medium tomatoes, chopped
- lime wedges, for serving
- taco sauce, for serving
5. Blackened Cajun Catfish Recipe
Ingredients for Blackened Cajun Catfish
- 4-6 ounce catfish fillets
- 1/4 cup butter, melted
- 4 teaspoons Cajun quick blackened fish seasoning
Instructions for Making Blackened Catfish
- Brush both sides of the catfish fillets with melted butter; then coat both sides with the Cajun quick blackened fish seasoning.
- Heat a 10-inch cast iron skillet over medium-high heat until smoking, 3 to 5 minutes.
- Add 2 fillets and cook until opaque in the center, about 2 minutes per side.
- Cook remaining 2 fillets.
Tips From Margie Lynn
- Some sides to serve with the blackened Cajun catfish are potato salad, pinto beans, fresh tomatoes or squash, rice, or garden salad.
- Cajun seasoning is very spicy. If you do not like spicy, do not coat the fillets as thick with seasoning.
- Make sure the skillet is hot before adding the catfish fillets.
- Do not leave the iron skillet unattended while heating or cooking the catfish.
© 2018 Margie's Southern Kitchen
Jump in and tell about your favorite fish recipes!
Lori Colbo from United States on August 28, 2018:
Margie's Southern Kitchen (author) from the USA on March 19, 2018:
Mary I am so happy that I might have helped you in some small way to help you with meal planning! I often has the same experience.
Mary Wickison from Brazil on March 19, 2018:
You've given me some good ideas. I like the idea of fish tacos, I've never had them.
We have tilapia in our lake so, that is probably the fish I'd use.
I like how you suggested accompaniments. All too often, I think, what am I going to serve with this.
Margie's Southern Kitchen (author) from the USA on March 16, 2018:
FlourishAway, now I am sure we both want some fried catfish! Thanks for stopping by!
FlourishAnyway from USA on March 16, 2018:
I used to live in Louisiana and there’s nothing like fried catfish! This article takes me back.