Pan Seared Catfish

Two catfish fillets garnished with slices of lime in a cast iron skillet.

5 from 9 votes

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.

Course Dinner, Entree, Main Course

Cuisine American

Cook Time 12

Resting Time 2

Total Time 12

Servings people

Calories 275kcal

Author Lisa Bynum

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.

Nutrition