Pan Seared Catfish Fillets
This easy pan seared catfish recipe is seasoned with herbs and spices, finished with fresh lime juice and a Parmesan cheese crust. Best of all, it can be on the table in less than 30 minutes.
Living in Mississippi, catfish is pretty easy to come by. While fried catfish will always have a special place at my dinner table, frying isn’t the only way to prepare it. When I want something a little lighter—or simply don’t want to deal with breading and a pot of hot oil—pan searing is one of my favorite alternatives.
This pan seared catfish starts with a simple blend of cumin, oregano, garlic and onion powder. The fillets get a quick sear in a hot skillet before they’re topped with lime juice and Parmesan cheese and placed under the broiler. The result is tender, flaky fish with plenty of flavor that’s ready in less than 30 minutes.
Looking for more easy fish dinner ideas? Check out baked haddock with corn salad, lemon pepper air fryer catfish, air fryer teriyaki salmon, and 10-minute easy shrimp scampi.
“Loved this recipe. Quick, simple, tasty. I’ll certainly use it again.”
– CFJR
Recipe at a glance
- Quick enough for a weeknight. The catfish only needs a few minutes on each side, followed by a quick trip under the broiler.
- No breading or deep frying. You still get plenty of flavor without flour, cornmeal or a pot full of frying oil.
- Simple ingredients. Most of the seasonings are pantry staples you may already have on hand.
- One-skillet meal. Using an ovenproof skillet means the catfish can go straight from the stovetop to the broiler.
- Full of flavor. Lime juice brightens up the mild catfish while Parmesan adds a salty, savory finish.
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Ingredients you will need
One of the most appealing aspects of this recipe, besides the delicious flavor and the 20-minute cook time, is that most of the ingredients are probably already in your cabinet. To make this fish recipe, you’ll need:
See the recipe card for full information on ingredients and quantities.
- Catfish fillets: You’ll need four catfish fillets. Catfish has a mild flavor and firm texture that holds up well to pan searing. If you’re using frozen catfish, thaw the fillets completely before cooking. Pat them dry with paper towels to remove excess moisture. A dry surface will help the seasoning adhere and allow the fish to sear rather than steam.
- Cooking oil: Use one tablespoon of a neutral cooking oil that can handle higher temperatures. Vegetable, canola or avocado oil are all good choices.
- Seasonings: For the seasoning blend, you’ll need ground cumin, onion powder, salt, ground black pepper, garlic powder, and dried oregano. Mixing the seasonings together before applying them to the fish helps ensure every fillet is evenly seasoned.
- Lime juice: Two tablespoons of lime juice add acidity and a bright flavor that balances the richness of the Parmesan cheese. Fresh lime juice will give you the best flavor, but bottled lime juice can be used in a pinch.
- Parmesan cheese: You’ll need four tablespoons of grated Parmesan cheese, or about one tablespoon per fillet. For the best melting and flavor, I recommend freshly grated Parmesan.
Since we’re going to broil the fish at the end, you will need a large oven-safe skillet, meaning it can go safely from the stovetop to underneath the broiler. Stainless steel, copper, cast iron or hard-anodized aluminum are all considered oven safe.
Substitutions and variations
- Try another fish. This method can also work with other firm white fish, such as tilapia. Cooking times may need to be adjusted depending on the thickness of the fillets.
- Use lemon instead of lime. Substitute an equal amount of fresh lemon juice for the lime juice.
- Add some heat. Add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning mixture.
- Change the cheese. Romano cheese can be substituted for Parmesan for a similar salty, savory flavor.
- Add fresh herbs. Sprinkle chopped fresh parsley or cilantro over the catfish just before serving.
How to make pan seared catfish
Step 1: Adjust an oven rack to the top third of the oven and preheat the broiler. Heat one tablespoon of cooking oil in a large ovenproof skillet over medium heat.
Step 2: While the skillet is heating, combine the cumin, onion powder, salt, black pepper, garlic powder and oregano in a small bowl.
Step 3: Pat the catfish fillets dry with paper towels. Season both sides of each fillet with the spice mixture.
Step 4: Once the oil is hot, carefully arrange the catfish fillets in the skillet. Avoid overcrowding the pan. Cook the fish for 2-3 minutes per side.
Step 5: Remove the skillet from the heat. Pour two tablespoons of lime juice evenly over the fillets.
Step 6: Sprinkle one tablespoon of grated Parmesan cheese over the top of each piece of fish. Place the entire skillet under the broiler. Broil for an additional 2-3 minutes, or until the Parmesan is melted and the catfish is opaque and flakes easily with a fork.
Step 7: For food safety, fish should reach an internal temperature of 145°F when measured in the thickest part of the fillet. Carefully remove the skillet from the oven and allow the catfish to rest for two minutes before serving.
Keep in mind: Once the skillet has been under the broiler, the handle will be extremely hot. Keep an oven mitt or pot holder over the handle as a reminder so you don’t accidentally grab it.
How to tell when catfish is done
One of the easiest ways to ruin a good piece of fish is to overcook it. Catfish cooks quickly, especially if your fillets are on the thinner side.
Properly cooked catfish should be opaque rather than translucent and should flake easily when gently pressed with a fork.
The most reliable method is an instant-read thermometer. Insert the thermometer into the thickest portion of the fillet. The internal temperature should reach 145°F.
Because the catfish will spend another couple of minutes under the broiler after pan searing, don’t worry if it isn’t completely cooked through when you remove it from the stovetop.
Serving suggestions
Since the catfish cooks so quickly, I like to pair it with sides that don’t require a lot of additional prep.
For a lighter dinner, serve the catfish with marinated asparagus, Asian marinated cucumber salad, or apple cabbage coleslaw. Rice is also a good option because it soaks up the lime and seasoned juices left on the plate.
For a more traditional Southern-style supper, pair it with air fryer roasted carrots, sweet corn hush puppies, or a helping of creamy macaroni and cheese.
Storage, reheating and freezing instructions
Storage. Allow leftover catfish to cool completely. Transfer it to an airtight container and store it in the refrigerator. For the best quality, eat refrigerated cooked fish within 3-4 days.
Reheating. Fish can dry out quickly when reheated, so use gentle heat. Place the catfish in an oven-safe dish, loosely cover it with foil and reheat at 300°F until warmed through. You can also reheat the fillets in an air fryer at a low temperature. Check them frequently to prevent the fish from becoming dry.
I don’t recommend reheating the catfish in the microwave if you can avoid it. Not only can it give the fish a rubbery texture, but your kitchen may smell like catfish for the rest of the afternoon.
Freezing. While cooked catfish can technically be frozen, I prefer this recipe freshly prepared. Freezing and reheating can change the texture of the fish and Parmesan topping.
Pan seared catfish frequently asked questions
Make sure your skillet and oil are hot before adding the fish. Once the catfish is in the pan, resist the urge to move it around. As the surface develops a sear, it should release more easily from the skillet.
A thin fish spatula can also make turning delicate fillets easier.
Yes. Pan sear the catfish as directed, then transfer the fillets to an oven-safe baking dish or sheet pan. Add the lime juice and Parmesan before placing the fish under the broiler.
Yes. After flipping the catfish, reduce the heat slightly and continue cooking until the fish reaches 145°F. Add the lime juice and Parmesan during the last minute or two of cooking and cover the skillet briefly to help the cheese melt.
You won’t get quite the same browned Parmesan topping, but the flavor will still be delicious.
Yes. Season the catfish as directed and lightly coat the air fryer basket with cooking spray or oil. Air fry at 400°F until the fish is nearly cooked through, then add the lime juice and Parmesan during the last couple of minutes. Because air fryer models and fillet thickness vary, begin checking the internal temperature early and cook until the fish reaches 145°F.
You typically don’t need to soak catfish farm-raised in the United States. U.S. farm-raised catfish has a clean, mild flavor because farmers follow strict production standards. Imported fish may be raised under different requirements, so I recommend looking for the U.S. Farm-Raised Catfish seal on the package. It’s the only catfish I buy.
If you’re using wild caught catfish, I recommend covering the fillets in milk for 30 minutes to one hour before cooking. The milk will help neutralize the muddy flavor of the fish.
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If you made Pan Seared Catfish, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Pan Seared Catfish
Ingredients
- 1 tablespoon cooking oil, such as avocado, canola, or vegetable oil
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 teaspoons dried oregano
- 4 catfish fillets
- 2 tablespoons lime juice
- 4 tablespoons grated Parmesan cheese
Instructions
- Adjust an oven rack to the top third of the oven and preheat the broiler. Heat the oil in a large ovenproof skillet over medium heat.
- In a small bowl, combine the cumin, onion powder, salt, black pepper, garlic powder, and oregano. Season both sides of the catfish fillets with the spice mixture.
- Add the catfish fillets to the hot skillet. Cook for 2–3 minutes per side.
- Remove the skillet from the heat and pour the lime juice evenly over the catfish.
- Top each fillet with one tablespoon of grated Parmesan cheese.
- Place the skillet under the broiler. Broil until the cheese is melted and the catfish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F, about 2–3 minutes.
- Carefully remove the skillet from the oven. Allow the catfish to rest for 2 minutes before serving.
Video
Notes
- Pat the catfish dry before seasoning to help it develop a better sear.
- Cooking time will vary depending on the thickness of your fillets.
- Don’t overcrowd the skillet. Cook the catfish in batches if necessary.
- Use an ovenproof skillet since the pan will go underneath the broiler.
- Freshly grated Parmesan will melt better than some varieties of pre-grated cheese.
- Keep an oven mitt over the skillet handle after removing it from the broiler as a reminder that the handle is hot.
- Catfish is done when it is opaque, flakes easily with a fork and reaches an internal temperature of 145°F.
- Serve immediately for the best texture.
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Loved this recipe. Quick, simple, tasty. I’ll certainly use it again.