35+ Must-Try Friday Catfish Recipes to Make Your Weekend Delicious

Catfish is a beloved Southern staple that brings comfort, flavor, and versatility to the table.

Whether you’re craving a crispy fried fillet, a smoky grilled option, or a zesty fish stew, there’s a catfish recipe for every palate.

Friday night dinners are a perfect opportunity to indulge in something hearty and flavorful, and catfish offers just that.

With its tender, flaky texture and ability to take on various seasonings and cooking methods, catfish is ideal for creating both simple and extravagant meals.

In this blog post, we’ve compiled over 35 irresistible catfish recipes that will take your Friday night dinner to the next level.

From classic fried catfish with all the fixings to innovative dishes like catfish po’ boys and catfish tacos, there’s something for every catfish lover.

So grab your apron, heat up the grill or stove, and get ready to enjoy some of the best Friday night meals featuring this delicious fish.

35+ Must-Try Friday Catfish Recipes to Make Your Weekend Delicious

Catfish is the perfect choice for your Friday night meals, bringing Southern flair and a rich variety of flavors that everyone will enjoy.

With over 35 recipes to choose from, you can explore new dishes, discover unique flavors, and create meals that will make your Fridays feel extra special.

Whether you prefer your catfish fried, grilled, baked, or paired with fresh salsa, these recipes offer endless possibilities for delicious, satisfying dinners.

So go ahead, get creative, and let catfish be the star of your next Friday night feast!

Crispy Fried Catfish with Cajun Spice

This crispy fried catfish recipe is a crowd-pleaser for any Friday fish fry. Coated with a blend of cornmeal and Cajun seasoning, the catfish fillets are fried to golden perfection, delivering a crunchy exterior and tender interior. Paired with a homemade dipping sauce or your favorite sides, it’s a comforting, flavorful meal perfect for the weekend.

Ingredients

• 4 catfish fillets
• 1 cup cornmeal
• 1/2 cup flour
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Vegetable oil for frying
• Lemon wedges (for serving)

Directions

1. In a shallow dish, combine cornmeal, flour, Cajun seasoning, garlic powder, onion powder, salt, and pepper.
2. Pat the catfish fillets dry with paper towels to remove excess moisture.
3. Heat oil in a large skillet over medium-high heat. Once hot, dip each fillet into the cornmeal mixture, pressing gently to coat both sides.
4. Fry the catfish fillets for 4-5 minutes per side, or until golden and crispy. Use a slotted spoon to remove the fillets and drain them on a paper towel-lined plate.
5. Serve the fried catfish with lemon wedges and your favorite dipping sauce or sides like coleslaw, fries, or cornbread.

This fried catfish recipe is the perfect way to celebrate the end of the week. The crispy texture and the bold Cajun flavors make it a satisfying dish that both kids and adults will enjoy. Whether you’re serving it with classic Southern sides or just keeping it simple, this catfish is sure to make your Friday meal unforgettable.

Blackened Catfish Tacos

Blackened catfish tacos bring a burst of flavor with their smoky, spicy seasoning and fresh toppings. The catfish is coated in a blackening spice mix and seared in a hot skillet, creating a charred crust that seals in the fish’s natural juiciness. Paired with a tangy slaw and avocado slices, these tacos offer a vibrant, satisfying meal perfect for a Friday night.

Ingredients

• 4 catfish fillets
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 small flour tortillas
• 1 avocado, sliced
• 1 cup shredded cabbage or slaw mix
• 1/4 cup sour cream
• 1 tablespoon lime juice
• Fresh cilantro (for garnish)

Directions

1. In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper.
2. Coat both sides of the catfish fillets with the spice mixture.
3. Heat olive oil in a skillet over medium-high heat. Once hot, add the catfish fillets and cook for 3-4 minutes per side, or until the catfish is charred and cooked through.
4. In a separate bowl, mix the shredded cabbage or slaw mix with sour cream and lime juice to create a tangy slaw.
5. Warm the tortillas in a dry skillet or microwave.
6. Assemble the tacos by placing a fillet on each tortilla, followed by a generous amount of slaw, avocado slices, and a sprinkle of cilantro.
7. Serve with extra lime wedges on the side.

These blackened catfish tacos are a flavorful, fun, and light way to enjoy catfish on a Friday night. The combination of smoky blackened fish, creamy avocado, and tangy slaw offers a perfect balance of textures and flavors. They’re quick to make and versatile enough to adjust to your personal preferences, making them an ideal option for a Friday taco night.

Baked Catfish with Lemon Herb Butter

This baked catfish recipe is a healthier alternative to fried options, offering a light yet flavorful dish. The catfish fillets are baked with a rich lemon herb butter that enhances the natural taste of the fish. The recipe is simple, elegant, and perfect for a lighter yet indulgent Friday meal, making it great for those who want something fresh and delicious without much effort.

Ingredients

• 4 catfish fillets
• 1/4 cup melted butter
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges (for serving)

Directions

1. Preheat your oven to 375°F (190°C).
2. Place the catfish fillets on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together the melted butter, lemon juice, lemon zest, garlic powder, parsley, salt, and pepper.
4. Drizzle the lemon herb butter mixture evenly over the catfish fillets.
5. Bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork.
6. Remove from the oven and serve with lemon wedges and additional parsley if desired.

Baked catfish with lemon herb butter is a light yet rich option that is perfect for those who crave a meal full of flavor but without the heaviness of fried foods. The delicate fish, paired with the zesty lemon and fragrant herbs, offers a refreshing and satisfying dinner. This dish pairs beautifully with a side of roasted vegetables, rice, or a simple salad, making it an elegant choice for any Friday night dinner.

Grilled Catfish with Garlic Butter and Fresh Herbs

Grilled catfish fillets are marinated in a zesty garlic butter mixture, then cooked on the grill for a smoky, flavorful experience. The garlic butter, combined with fresh herbs like thyme and rosemary, infuses the catfish with incredible depth and richness. This dish is perfect for an easy Friday dinner, offering a fresh, summery feel with minimal effort.

Ingredients

• 4 catfish fillets
• 1/4 cup melted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions

1. Preheat the grill to medium-high heat.
2. In a bowl, mix together the melted butter, olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper.
3. Brush the catfish fillets with the garlic herb butter mixture and allow them to marinate for 10-15 minutes.
4. Place the catfish fillets on the grill and cook for 3-4 minutes per side, or until the fish is golden brown and flakes easily with a fork.
5. Once grilled, remove the catfish from the heat and garnish with fresh parsley.
6. Serve immediately with a side of grilled vegetables, rice, or a fresh salad.

This grilled catfish with garlic butter and fresh herbs is a standout choice for a light yet flavorful meal. The smoky char from the grill, combined with the rich garlic butter and aromatic herbs, creates a dish that feels sophisticated yet is incredibly easy to prepare. Perfect for a laid-back Friday night, this recipe pairs beautifully with summery sides like grilled corn or a tangy couscous salad.

Catfish Po’ Boy Sandwich

A classic New Orleans-inspired sandwich, the catfish Po’ Boy is a must-try for seafood lovers. Crispy fried catfish fillets are piled onto a soft French baguette, then topped with lettuce, tomato, pickles, and a tangy remoulade sauce. This recipe captures the essence of Southern comfort food and is ideal for a Friday evening meal that’s both satisfying and flavorful.

Ingredients

• 4 catfish fillets
• 1 cup cornmeal
• 1/2 cup flour
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• Vegetable oil for frying
• 4 French baguettes or sub rolls
• 1 cup shredded lettuce
• 1 tomato, sliced
• 1/2 cup pickles, sliced
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 1 tablespoon lemon juice

Directions

1. In a shallow dish, combine the cornmeal, flour, paprika, cayenne pepper, salt, and pepper.
2. Pat the catfish fillets dry with paper towels. Coat each fillet in the cornmeal mixture, pressing lightly to ensure an even coating.
3. Heat oil in a skillet over medium-high heat. Fry the fillets for 3-4 minutes per side, until golden and crispy.
4. In a small bowl, mix together the mayonnaise, ketchup, Dijon mustard, hot sauce, and lemon juice to create the remoulade sauce.
5. Slice the French baguettes or sub rolls and spread a generous amount of remoulade sauce on each side.
6. Assemble the sandwiches by layering lettuce, tomato, pickles, and the fried catfish fillets.
7. Serve immediately with a side of fries or a simple salad.

The catfish Po’ Boy is the ultimate sandwich for a Friday seafood feast. With its crispy, flavorful catfish fillets and zesty remoulade sauce, this sandwich is a perfect balance of crunch, creaminess, and spice. Whether you’re enjoying it for a casual dinner or serving it to a crowd, this dish is guaranteed to satisfy with every bite.

Catfish Chowder

This hearty and creamy catfish chowder is a comforting dish perfect for a cozy Friday night. The rich broth, made from milk and cream, is infused with the delicate flavor of catfish and vegetables like corn, potatoes, and celery. It’s a filling and satisfying meal that combines the best of seafood and comfort food in one bowl.

Ingredients

• 4 catfish fillets, cut into bite-sized pieces
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 3 cups chicken or seafood broth
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add the diced potatoes, corn, and broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the potatoes are tender.
3. Stir in the milk, heavy cream, and thyme. Bring the chowder back to a simmer.
4. Add the catfish pieces and cook for an additional 5-7 minutes, until the fish is cooked through and flakes easily.
5. Season with salt and pepper to taste.
6. Ladle the chowder into bowls and garnish with fresh parsley.
7. Serve with crusty bread for dipping.

Catfish chowder is the ultimate comfort food that brings warmth and flavor to your Friday evening. The creamy, rich broth and tender catfish pieces combine with the natural sweetness of corn and the heartiness of potatoes, making it a satisfying meal. Whether you’re serving it to friends or enjoying it solo, this chowder is guaranteed to be a hit as a cozy, fulfilling meal to end the week.

Catfish and Shrimp Étouffée

Catfish and shrimp étouffée is a delicious Southern-inspired dish that combines the delicate flavors of catfish with the richness of shrimp in a flavorful, creamy sauce. The dish is a perfect blend of Cajun spices, sautéed vegetables, and a tomato-based roux, making it an irresistible Friday night dinner. Served over rice, this dish brings comfort and a taste of Louisiana to your table.

Ingredients

• 4 catfish fillets, cut into bite-sized pieces
• 1/2 lb shrimp, peeled and deveined
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup tomato paste
• 2 cups seafood stock
• 2 tablespoons flour
• 1 teaspoon paprika
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon thyme
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups cooked white rice
• Fresh parsley for garnish

Directions

1. In a large skillet, melt butter over medium heat. Add the onion, bell pepper, celery, and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the flour and cook for another 1-2 minutes to form a roux.
3. Add the diced tomatoes, tomato paste, seafood stock, paprika, Cajun seasoning, thyme, cayenne pepper, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken.
4. Add the catfish pieces and shrimp, cooking for another 5-7 minutes until the fish is cooked through and the shrimp turn pink.
5. Serve the étouffée over a bed of cooked rice and garnish with fresh parsley.
6. Enjoy with a side of cornbread or a light salad.

Catfish and shrimp étouffée is a rich and flavorful dish that’s perfect for a special Friday dinner. The combination of catfish and shrimp, cooked in a thick, savory sauce, offers a balance of sweetness and spice. Served over rice, this dish is sure to become a new favorite for seafood lovers and anyone who appreciates Cajun-inspired comfort food.

Lemon Pepper Baked Catfish

This lemon pepper baked catfish recipe is a light and flavorful option for those looking to enjoy catfish without frying. The tangy lemon and zesty black pepper enhance the natural flavor of the catfish, while baking helps retain its tenderness. This recipe is simple, quick, and a great choice for a Friday meal that feels both light and satisfying.

Ingredients

• 4 catfish fillets
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• Salt to taste
• Fresh parsley for garnish
• Lemon wedges (for serving)

Directions

1. Preheat the oven to 375°F (190°C).
2. Place the catfish fillets on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, garlic powder, and salt.
4. Brush the catfish fillets with the lemon pepper mixture, ensuring they are well coated.
5. Bake for 15-20 minutes, or until the catfish is opaque and flakes easily with a fork.
6. Remove from the oven and garnish with fresh parsley. Serve with lemon wedges on the side.

Lemon pepper baked catfish is an incredibly easy yet flavorful dish that’s perfect for a light Friday meal. The simplicity of the seasoning allows the natural taste of the catfish to shine through, while the lemon and black pepper give it just the right amount of zest. This dish pairs beautifully with steamed vegetables or a light salad, making it a healthy and delicious choice for any seafood lover.

Catfish and Grits

Catfish and grits is a Southern classic that combines crispy fried catfish fillets with creamy, buttery grits. The contrast of textures – crispy fish paired with smooth, comforting grits – makes this dish a perfect Friday night meal. It’s flavorful, filling, and has just the right balance of seasoning and richness.

Ingredients

• 4 catfish fillets
• 1 cup cornmeal
• 1/2 cup flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Vegetable oil for frying
• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 2 tablespoons butter
• 1/2 cup heavy cream
• Fresh parsley for garnish

Directions

1. Prepare the grits by bringing water or chicken broth to a boil in a medium saucepan. Stir in the grits, reduce heat to low, and cook for 20-25 minutes, stirring occasionally, until the grits are tender and creamy. Stir in the butter and heavy cream.
2. While the grits are cooking, prepare the catfish. In a shallow dish, combine cornmeal, flour, paprika, garlic powder, salt, and pepper.
3. Pat the catfish fillets dry with paper towels and coat them evenly in the cornmeal mixture.
4. Heat oil in a large skillet over medium-high heat. Fry the catfish fillets for 4-5 minutes per side, until golden and crispy.
5. To serve, spoon the grits onto plates, top with the fried catfish fillets, and garnish with fresh parsley.
6. Enjoy with a side of greens or cornbread for a complete Southern meal.

Catfish and grits is the ultimate comfort food, combining the crunch of fried catfish with the creamy, rich texture of grits. This dish is not only satisfying but also embodies the flavors of the South, making it a perfect choice for a Friday dinner. Whether you’re craving something hearty or simply want a taste of Southern hospitality, catfish and grits will surely deliver a memorable meal.

Spicy Blackened Catfish

For those who enjoy bold, zesty flavors, this spicy blackened catfish is a perfect Friday dinner. The catfish fillets are coated with a homemade blackened seasoning blend that includes paprika, cayenne, and various spices, then seared to perfection in a hot skillet. The result is a crispy, flavorful crust that complements the tender fish inside. Serve with a side of rice or a crisp salad to complete this fiery, flavorful dish.

Ingredients

• 4 catfish fillets
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• Fresh lemon wedges for serving

Directions

1. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper. Mix well to form the blackened seasoning.
2. Pat the catfish fillets dry with paper towels and rub both sides generously with the seasoning mixture.
3. Heat a large skillet over medium-high heat and add the olive oil or butter. Once hot, add the catfish fillets to the skillet.
4. Cook for 3-4 minutes per side, or until the fish is golden brown with a crispy crust and the fish flakes easily.
5. Remove from heat and serve immediately with lemon wedges on the side.

Spicy blackened catfish is a great way to bring some heat to your Friday meal. The combination of smoky, spicy seasoning and perfectly seared catfish results in a deliciously crispy exterior and tender fish interior. Pair it with a refreshing salad or roasted vegetables to balance the spice, making it a well-rounded, satisfying dish.

Catfish Tacos with Cilantro Lime Slaw

These catfish tacos are a fun and flavorful way to enjoy catfish on a Friday night. The catfish is lightly seasoned and pan-fried until crispy, then placed in warm tortillas and topped with a fresh, tangy cilantro lime slaw. The combination of the crispy fish and the creamy slaw creates a perfect contrast, while the zesty lime and cilantro add brightness. This dish is ideal for taco lovers seeking a lighter, seafood-filled option.

Ingredients

• 4 catfish fillets, cut into strips
• 1 cup flour
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup buttermilk
• Vegetable oil for frying
• 8 small corn or flour tortillas
• 1 cup shredded cabbage
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 2 tablespoons sour cream
• 1 tablespoon mayonnaise
• Salt and pepper to taste

Directions

1. In a shallow bowl, combine the flour, cumin, paprika, salt, and pepper.
2. Dip the catfish strips into buttermilk, then dredge them in the flour mixture, ensuring they are evenly coated.
3. Heat oil in a skillet over medium-high heat. Fry the catfish strips for 2-3 minutes per side until crispy and golden.
4. For the slaw, combine the shredded cabbage, cilantro, lime juice, sour cream, mayonnaise, salt, and pepper in a bowl and mix well.
5. To assemble the tacos, warm the tortillas and fill them with fried catfish strips. Top with the cilantro lime slaw.
6. Serve with extra lime wedges for added flavor.

Catfish tacos with cilantro lime slaw offer a delightful and fresh twist on traditional fish tacos. The crispy, golden catfish pairs wonderfully with the creamy and tangy slaw, while the lime adds a refreshing zing. This dish is perfect for a casual Friday dinner, and it’s sure to impress with its vibrant flavors and textures.

Catfish with Creole Cream Sauce

Catfish with Creole cream sauce is a creamy, indulgent dish that brings the flavors of Louisiana to your dinner table. The catfish is pan-seared to perfection, then served with a rich and flavorful Creole cream sauce made with onions, bell peppers, garlic, and a blend of spices. This dish is perfect for those who enjoy bold flavors and is best served with a side of rice to soak up the creamy sauce.

Ingredients

• 4 catfish fillets
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon Creole seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Heat olive oil in a large skillet over medium-high heat. Season the catfish fillets with salt and pepper.
2. Add the catfish to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the fillets from the skillet and set aside.
3. In the same skillet, add the onion, bell pepper, and garlic, and sauté for 3-4 minutes until softened.
4. Stir in the Creole seasoning, paprika, and cayenne pepper (if using), and cook for another minute.
5. Add the chicken broth and bring to a simmer. Let the sauce reduce by half, about 4-5 minutes.
6. Stir in the heavy cream and cook for an additional 2-3 minutes, until the sauce thickens.
7. Return the catfish fillets to the skillet and spoon the sauce over the fish.
8. Garnish with fresh parsley and serve with rice.

Catfish with Creole cream sauce is a rich, comforting dish that brings bold, Southern-inspired flavors to your table. The creamy sauce, infused with a mix of spices and vegetables, pairs beautifully with the tender, pan-seared catfish. This dish is perfect for a special Friday night dinner, and when served with rice, it becomes a complete meal that’s sure to impress.

Catfish Po’ Boy Sandwich

A Catfish Po’ Boy is a quintessential Louisiana sandwich that features crispy fried catfish fillets piled high on a soft baguette, often served with crunchy lettuce, tomatoes, and tangy remoulade sauce. This sandwich combines the perfect balance of flavors and textures, making it a hearty and satisfying choice for a Friday meal. The crispy catfish with the creamy sauce and fresh vegetables offers an unforgettable taste of New Orleans right at your table.

Ingredients

• 4 catfish fillets
• 1 cup flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 egg, beaten
• 1/2 cup buttermilk
• Vegetable oil for frying
• 4 French baguettes or hoagie rolls
• 1 cup shredded lettuce
• 1 large tomato, sliced
• 1/4 cup pickles, sliced
• 1/2 cup remoulade sauce (store-bought or homemade)

Directions

1. In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.
2. In another shallow dish, whisk the egg and buttermilk together.
3. Dip the catfish fillets into the egg mixture, then dredge them in the seasoned flour.
4. Heat vegetable oil in a deep skillet or fryer to 375°F (190°C). Fry the catfish fillets for about 3-4 minutes per side, until golden brown and crispy.
5. While the catfish cooks, slice the baguettes or rolls and spread a generous amount of remoulade sauce on each side.
6. Once the catfish is fried, drain it on paper towels to remove excess oil.
7. Assemble the Po’ Boy by placing the fried catfish fillets on the bottom half of each roll. Top with lettuce, tomato, pickles, and more remoulade sauce.
8. Serve the sandwich immediately, with extra napkins to enjoy the mess!

The Catfish Po’ Boy is an iconic sandwich that brings the flavors of the Gulf Coast to your plate. With crispy catfish, crunchy vegetables, and a zesty remoulade sauce, it’s the perfect combination of textures and flavors. This sandwich is filling, satisfying, and perfect for a Friday evening meal, offering a taste of Southern culinary tradition in every bite.

Catfish Creole with Rice

Catfish Creole is a flavorful and vibrant dish inspired by the classic Creole cuisine of Louisiana. The catfish is simmered in a spicy tomato sauce with bell peppers, onions, celery, and a blend of aromatic spices. Served over rice, this dish delivers a combination of bold, spicy, and savory flavors that make it a perfect choice for a Friday night dinner. Whether you’re craving something hearty or want to impress guests, Catfish Creole hits all the right notes.

Ingredients

• 4 catfish fillets
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup tomato paste
• 1 cup chicken broth
• 1 teaspoon Creole seasoning
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups cooked white rice
• Fresh parsley for garnish

Directions

1. Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and celery, and sauté for 5-7 minutes, until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the diced tomatoes, tomato paste, chicken broth, Creole seasoning, thyme, paprika, cayenne, salt, and pepper. Bring the mixture to a simmer, and let it cook for 10-15 minutes, until the sauce has thickened slightly.
4. Gently add the catfish fillets to the skillet, spooning some of the sauce over the top. Cover and simmer for 7-10 minutes, until the catfish is cooked through and flakes easily with a fork.
5. Serve the Catfish Creole over a bed of cooked rice and garnish with fresh parsley.

Catfish Creole is a bold, flavorful dish that combines the richness of Southern Creole spices with the tender, flaky texture of catfish. The dish is perfect for a Friday dinner, offering a spicy kick balanced by the savory tomato-based sauce. Paired with rice, it’s a complete meal that satisfies both the palate and the soul. Whether you’re new to Creole cooking or a longtime fan, this dish is sure to impress.

Grilled Catfish with Mango Salsa

Grilled catfish with mango salsa is a light and refreshing dish that’s perfect for a Friday meal. The catfish fillets are seasoned and grilled to perfection, offering a smoky flavor that pairs beautifully with the sweetness and tang of the mango salsa. This dish is perfect for those seeking a healthy and flavorful seafood option, and the bright, tropical salsa adds a burst of freshness that complements the grilled catfish.

Ingredients

• 4 catfish fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 mango, peeled, pitted, and diced
• 1/2 red onion, finely diced
• 1/2 cup chopped cilantro
• 1 tablespoon lime juice
• 1 small jalapeño, finely diced (optional)

Directions

1. Preheat the grill to medium-high heat.
2. Brush the catfish fillets with olive oil and season with garlic powder, paprika, salt, and pepper.
3. Grill the catfish fillets for 3-4 minutes per side, until the fish is cooked through and has grill marks.
4. While the catfish is grilling, make the mango salsa by combining the diced mango, red onion, cilantro, lime juice, and jalapeño (if using) in a bowl. Mix well.
5. Once the catfish is cooked, remove it from the grill and serve topped with the fresh mango salsa.

Grilled catfish with mango salsa is a vibrant and healthy dish that brings together smoky, grilled catfish and a sweet, tangy salsa for a tropical-inspired meal. It’s perfect for a light, flavorful Friday dinner that feels both fresh and satisfying. Whether served with a side of rice, grilled vegetables, or a simple salad, this dish is sure to be a hit.

Note: More recipes are coming soon!