12-Minute Pan Seared Catfish Fillets

Need a quick and easy fish dinner idea for those busy weeknights? Look no further than this tasty recipe for 12-Minute Pan Seared Catfish Fillets

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Do you ever feel like you are putting the same meals on the table day in and day out, week after week? I sure do! When I get that feeling, I try to add some fish into the mix. Mississippi is one of the highest producers of farm raised catfish in the United States, so naturally, it’s an easy, go-to fish for my family. But I don’t always have a lot of time in between when I get home for the day and when my family starts grumbling that they are hungry. Thank goodness this pan seared catfish recipe only takes about 12 minutes from start to finish!

Looking for more easy fish dinner ideas? Check out recipe for Baked Haddock with Corn Salad.

Ingredients and tools you’ll need

One of the most appealing aspects of this recipe, besides the delicious flavor and the 12-minute cook time, is that most of the ingredients are probably already in your cabinet. To make this fish recipe, you’ll need:

• 1 tablespoon cooking oil
• 4 catfish fillets, skin removed
• 1/2 teaspoon each ground cumin, onion powder, salt, ground black pepper, and garlic powder
• 2 teaspoons dried oregano
• 1 ounce lime juice
• 4 tablespoons grated Parmesan cheese
• Large cast iron or other oven proof skillet

Should I soak the catfish first?

If you’ve eaten a fair share of catfish in your life time, you’ve likely eaten a fillet or two that had a muddy flavor. This is common in wild caught catfish, where chemicals produced by algae and microorganisms commonly found in freshwater are absorbed by the fish. While it doesn’t harm you to ingest these chemicals, the flavor they produce can be off putting. If you’re using wild caught catfish, I recommend covering the fillets in milk for a few hours before cooking. The milk will help neutralize the muddy flavor of the fish.

Catfish farm raised in the United States typically do not have a muddy flavor. That’s because farmers adhere to a strict set of guidelines to ensure the fish you purchase at the store were raised in a clean, environmentally safe environment. Please note, the FDA does not require fish farmed outside the U.S. to adhere to those same guidelines, so when you are purchasing catfish, look for the U.S. Farm Raised catfish seal on the package. It’s the only catfish I’ll buy.

What is an oven safe skillet?

First things first, heat your cooking oil in a large oven-safe skillet over medium heat. Oven safe means the skillet can withstand high temperatures without being damaged. We’re going to briefly broil the fish later, which is typically 500 degrees F. Stainless steel, copper, cast iron or hard-anodized aluminum are all considered oven safe. Some enamel cast iron pans are also considered oven safe, but check with the manufacturer just to be sure.

Most non-stick skillets are only rated up to 350 degrees F. Some advertise they can withstand temperatures up to 500 degrees F. Also, stay away from pans that have handles made of plastic, silicon or wood.

Season and sear the fish

While the oil is heating, combine two teaspoons of dried oregano and 1/2 a teaspoon each of garlic powder, ground black pepper, onion powder, ground cumin and salt. Sprinkle the fish on both sides with the spice mixture.

The term searing means to expose the outside of a piece of meat to high temperatures in order to create a crust. Whenever I’m searing beef, I’ll crank the heat up to medium-high or high. However, since a catfish fillet is a thin cut with a flaky texture, subjecting it to a screaming hot skillet could ruin the fillet altogether. Turn your heat down to medium, medium-high at the most.

When the oil is hot enough, the surface should ripple and shimmer. If you’re not sure, just trim off a tiny piece of fish and throw it in the skillet. It should immediately start to sizzle. If if doesn’t, let the oil heat for a few more minutes and try again.

Add the catfish fillets to the skillet and cook for 2-3 minutes per side. Don’t overcrowd the skillet or it will affect the cooking time. If you don’t have a skillet large enough to accommodate four fillets, cook the fish in batches.

Add the lime juice and Parmesan cheese

Remove the skillet from heat. It will continue to sizzle for a few minutes, even when off the heat. While the skillet is still sizzling, pour one ounce of lime juice over the top (half and ounce if you’re having to work in batches). Once you’ve added the lime juice, sprinkle one tablespoon of grated Parmesan cheese over the top of each fillet.

Adjust an oven rack to the top third of the oven and broil the fish for about 1-3 minutes, until the cheese is melted and starting to brown. Remove the fish from oven and allow the fillets to to sit for two minutes.

Storage, freezing and reheating

Storage. Leftover fillets should be stored in an airtight container or freezer bag within two hours of cooking. The fish should be eaten within 3-4 days.

Freezing. Cooked catfish fillets can be frozen. I recommend storing in a vacuum sealed bag or freezer bag with most of the air pressed out. Consume within four months. The texture might be a little softer after freezing and thawing (especially if you are using frozen catfish fillets to begin with).

Reheating. If reheating from frozen, preheat the oven to 350 degrees and bake for 25-30 minutes, or until the fish is heated through. If possible, allow the fish to thaw overnight in the fridge and bake and 350 for 10-15 minutes. You can also reheat frozen fish in the air fryer at 350 degrees for 10-15 minutes or thawed fish for 5-7 minutes.

Frequently asked questions

What to serve with pan seared catfish

• Oven Roasted Okra
• Bacon, Lettuce, And Tomato Wedge Salad With Buttermilk Blue Cheese Dressing
• Stir Fried Brussels Sprouts
• Tomato, Basil, And Mozzarella Salad

More catfish recipes:

• Cornbread and Shrimp Stuffed Catfish Fillets
• Blackened Catfish with Creole Sauce
• Sauteed Catfish with Creole Mustard Sauce
• Southern Fried Catfish
• Lemon Pepper Catfish Fillets
• Caprese Baked Catfish Fillets