40+ Must-Try Catfish Dinner Recipes to Savor Every Bite

If you’re a fan of seafood, catfish is a versatile and delicious choice that can transform any dinner into a flavorful feast.

Whether you enjoy it fried, grilled, baked, or in a stew, catfish offers a mild, tender texture that pairs perfectly with a variety of seasonings and cooking methods.

In this blog post, we’ve gathered 40+ catfish dinner recipes that will inspire your next meal.

From classic Southern dishes to creative twists, these recipes are sure to satisfy your cravings and impress your guests.

So, grab your apron, and let’s dive into the world of catfish cuisine!

40+ Must-Try Catfish Dinner Recipes to Savor Every Bite

With so many incredible ways to prepare catfish, your dinner menu is about to get a whole lot more exciting.

From crispy fried catfish to rich, flavorful stews, these 40+ recipes offer something for everyone, whether you’re cooking for a crowd or enjoying a quiet evening at home.

Don’t be afraid to get creative with your catfish dishes—experiment with different seasonings, sides, and cooking techniques to find your perfect combination.

No matter which recipe you choose, you’re sure to create a memorable meal that will have everyone asking for seconds.

Crispy Fried Catfish

This crispy fried catfish recipe creates golden, crunchy fillets with a tender interior. The breading, seasoned with a blend of spices, adds flavor while maintaining a light, crispy texture. Perfect for a southern-inspired meal, this dish pairs well with coleslaw, cornbread, and hushpuppies.

Ingredients:

• 4 catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste
• 1 cup buttermilk
• Vegetable oil, for frying
• Lemon wedges (optional)

Instructions:

1. In a shallow bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
2. Pour the buttermilk into another shallow bowl.
3. Dip each catfish fillet into the buttermilk, then dredge in the cornmeal mixture, pressing lightly to coat.
4. Heat oil in a deep frying pan over medium-high heat.
5. Once the oil reaches 375°F, fry the fillets for 4-5 minutes per side, or until golden brown and crispy.
6. Drain the fried catfish on paper towels and serve hot with lemon wedges.

This crispy fried catfish recipe offers a satisfying crunch with every bite and a tender, flaky interior. It’s a simple yet indulgent dish that’s perfect for family dinners or entertaining guests. Serve with your favorite sides for a complete meal that brings the taste of the South to your table.

Grilled Lemon Herb Catfish

For a lighter, healthier twist, this grilled lemon herb catfish features a refreshing citrus marinade with a hint of garlic and herbs. The grilling process enhances the natural flavors of the fish, creating a tender and juicy fillet. This dish is perfect for a summer BBQ or a weeknight dinner.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, parsley, dill, oregano, salt, and pepper.
2. Place the catfish fillets in a shallow dish and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Remove the fillets from the marinade and place them on the grill. Grill for 4-5 minutes per side, or until the fish flakes easily with a fork.
5. Remove from the grill and serve with a fresh salad or steamed vegetables.

The grilled lemon herb catfish is a light yet flavorful dish that brings out the delicate taste of the fish while infusing it with the bright and refreshing flavors of lemon and herbs. It’s a great option for anyone looking for a healthy and delicious dinner that’s easy to prepare and cook outdoors.

Blackened Catfish

This blackened catfish recipe creates a bold and spicy crust on the fish that is packed with flavor. The Cajun-inspired seasoning gives the fillets a smoky, spicy kick that pairs beautifully with the delicate catfish. Serve with rice or vegetables for a satisfying meal with a fiery twist.

Ingredients:

• 4 catfish fillets
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp thyme
• 1/2 tsp oregano
• Salt and black pepper, to taste
• 2 tbsp butter
• 2 tbsp olive oil

Instructions:

1. In a small bowl, mix together paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper.
2. Rub the seasoning mixture evenly on both sides of the catfish fillets.
3. Heat butter and olive oil in a cast-iron skillet over medium-high heat.
4. Once the skillet is hot, add the catfish fillets and cook for 3-4 minutes per side, or until the crust is dark and the fish flakes easily with a fork.
5. Remove from the skillet and serve with rice, grilled vegetables, or a simple salad.

The blackened catfish is a bold and flavorful dish that packs a punch with its smoky, spicy seasoning. The crispy crust adds texture, while the tender fish remains moist and flaky. Perfect for those who love a little heat in their meals, this dish will quickly become a favorite for any occasion.

Catfish Po’ Boy Sandwich

The Catfish Po’ Boy is a Southern classic that’s easy to make and full of flavor. This sandwich features crispy fried catfish fillets, a tangy remoulade sauce, and fresh vegetables, all tucked into a soft, toasted baguette-style roll. It’s perfect for lunch or dinner and makes for a great handheld meal at parties or gatherings.

Ingredients:

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste
• Vegetable oil, for frying
• 4 soft baguette rolls or sandwich buns
• 1/2 cup shredded lettuce
• 1/4 cup sliced tomatoes
• 1/4 cup pickles
• 1/2 cup remoulade sauce (store-bought or homemade)

Instructions:

1. Soak the catfish fillets in buttermilk for 30 minutes.
2. In a shallow dish, combine the cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
3. Heat vegetable oil in a deep skillet over medium-high heat.
4. Dredge the fillets in the cornmeal mixture, pressing lightly to coat, and fry for 3-4 minutes on each side, until golden and crispy.
5. While the catfish fries, slice the rolls and toast them lightly.
6. Spread remoulade sauce on both sides of the toasted rolls.
7. Assemble the Po’ Boys by placing a fried fillet in each roll, then topping with lettuce, tomato, pickles, and more sauce if desired.
8. Serve immediately.

The Catfish Po’ Boy is a delightful, satisfying sandwich with a wonderful contrast of crispy, tender fish and fresh, tangy toppings. The remoulade sauce adds a creamy, zesty kick, elevating the flavors. This sandwich is perfect for casual meals, offering both crunch and flavor in every bite.

Catfish Tacos with Mango Salsa

These catfish tacos offer a fresh and vibrant twist on traditional fish tacos. The catfish fillets are seasoned with a mild, zesty spice mix, then grilled to perfection. Paired with a sweet and tangy mango salsa, these tacos are a perfect balance of heat, sweetness, and freshness, ideal for a light dinner or a summer meal.

Ingredients:

• 4 catfish fillets
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1 small avocado, sliced
• Sour cream, for serving (optional)

Instructions:

1. In a small bowl, combine chili powder, cumin, paprika, cayenne, salt, and pepper.
2. Rub the seasoning mixture evenly over both sides of the catfish fillets.
3. Heat olive oil in a grill pan over medium-high heat and cook the fillets for 3-4 minutes per side, or until the fish flakes easily with a fork.
4. While the fish cooks, prepare the mango salsa by combining diced mango, red onion, cilantro, and lime juice in a bowl.
5. Warm the corn tortillas in a dry skillet or on the grill.
6. Flake the grilled catfish into bite-sized pieces and distribute it evenly among the tortillas.
7. Top with mango salsa, avocado slices, and a dollop of sour cream if desired.
8. Serve immediately, garnished with extra cilantro or lime wedges.

These Catfish Tacos with Mango Salsa are a flavorful and fresh alternative to traditional taco fillings. The grilled catfish is perfectly complemented by the sweet and tangy mango salsa, creating a balance of bold and refreshing flavors. These tacos are a great choice for a light, healthy meal that feels indulgent without being heavy.

Baked Catfish with Garlic Butter

This baked catfish with garlic butter recipe is a simple yet decadent dish that combines the delicate flavor of catfish with the richness of butter and garlic. Baked in the oven, it’s a healthier option compared to frying, yet still full of savory, garlicky goodness. This dish pairs well with steamed vegetables or a light salad for a satisfying dinner.

Ingredients:

• 4 catfish fillets
• 1/4 cup melted butter
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 1/2 tsp paprika (optional)
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the catfish fillets on a lightly greased baking dish.
3. In a small bowl, combine melted butter, garlic, lemon juice, parsley, salt, pepper, and paprika if using.
4. Pour the garlic butter mixture over the catfish fillets.
5. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
6. Remove from the oven and garnish with extra parsley and lemon wedges.
7. Serve hot with steamed vegetables or rice.

Baked catfish with garlic butter is a simple yet delicious way to enjoy the flavors of catfish without the need for heavy frying. The garlic butter sauce infuses the fish with rich, savory flavors, while the baking method ensures a moist and tender result. This dish is perfect for a quick weeknight dinner or a more refined meal with minimal effort.

Catfish Chowder

Catfish chowder is a hearty, creamy dish that combines tender catfish with vegetables and a rich, flavorful broth. This comforting chowder is perfect for colder months or when you’re craving a warm, filling meal. The catfish adds a mild, delicate flavor that pairs wonderfully with the creamy base, making this chowder a satisfying bowl of goodness.

Ingredients:

• 4 catfish fillets, cut into chunks
• 2 tbsp butter
• 1 small onion, diced
• 2 celery stalks, chopped
• 1 carrot, peeled and diced
• 2 medium potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp thyme
• 1/2 tsp paprika
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion, celery, and carrot, and sauté for 5-7 minutes until softened.
2. Add the potatoes, chicken broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Add the catfish chunks to the pot and simmer for an additional 5-7 minutes, until the fish is cooked through.
4. Stir in the heavy cream and cook for another 2-3 minutes.
5. Remove from heat and stir in the fresh parsley and lemon juice.
6. Serve the chowder hot with crusty bread on the side.

This catfish chowder is a perfect comfort food, combining creamy textures and savory flavors in each spoonful. The tender catfish adds a delicate, fresh taste to the soup, while the vegetables and cream create a rich, satisfying dish. It’s a great way to enjoy catfish in a warming, filling meal that will have everyone coming back for seconds.

Catfish Stew

Catfish stew is a flavorful, comforting dish that simmers the fish in a rich, spiced tomato-based broth. The stew is filled with vegetables like bell peppers, onions, and okra, creating a well-rounded meal that’s perfect on its own or served over rice. This Southern-inspired recipe is perfect for a cozy dinner with family or friends.

Ingredients:

• 4 catfish fillets, cut into pieces
• 2 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 1/2 cups chicken broth
• 1 cup okra, sliced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp hot sauce (optional)
• Rice, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and celery and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the diced tomatoes, chicken broth, okra, smoked paprika, cayenne, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.
4. Add the catfish pieces to the pot and simmer for another 5-7 minutes, or until the fish is cooked through and tender.
5. Stir in the fresh parsley and hot sauce if using.
6. Serve the stew over cooked rice, and garnish with more parsley.

Catfish stew is a hearty, flavorful dish that brings together the richness of a spiced tomato broth with the tender, flaky catfish. The addition of okra and vegetables provides texture and depth, while the seasonings create a bold, satisfying flavor. It’s a perfect meal for a cozy dinner or to feed a crowd, full of Southern charm and warmth.

Honey Mustard Baked Catfish

This honey mustard baked catfish combines the tangy flavor of mustard with the sweetness of honey, creating a delightful glaze that caramelizes during baking. The fish remains moist and flaky while the glaze adds a delicious balance of savory and sweet. It’s a quick and easy dish that makes for a light yet flavorful dinner.

Ingredients:

• 4 catfish fillets
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a small bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, garlic powder, salt, and pepper.
3. Place the catfish fillets in the prepared baking dish and pour the honey mustard mixture over the top.
4. Bake for 12-15 minutes, or until the fish flakes easily with a fork and the glaze has caramelized.
5. Remove from the oven and garnish with fresh parsley before serving.
6. Serve the baked catfish with roasted vegetables or a light salad for a complete meal.

Honey mustard baked catfish is a simple yet flavorful dish, offering a delightful contrast between sweet and tangy flavors. The glaze not only adds depth to the fish but also helps keep it moist while baking. This dish is perfect for anyone looking for a quick and easy catfish recipe that delivers both taste and elegance without much effort.

Catfish Milanese

Catfish Milanese is an Italian-inspired dish where catfish fillets are breaded and fried to a golden crisp. This dish is elevated with a squeeze of fresh lemon and a sprinkle of Parmesan cheese, offering a delicious crunch and a satisfying, savory flavor. It’s a simple yet elegant option for a dinner that feels special without requiring too much time or effort.

Ingredients:

• 4 catfish fillets
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 large eggs, beaten
• 2 tbsp olive oil, for frying
• 1 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions:

1. In a shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
2. Dip each catfish fillet into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to ensure it sticks.
3. Heat olive oil in a large skillet over medium-high heat.
4. Fry the catfish fillets for 3-4 minutes per side, or until golden brown and crispy.
5. Remove from the skillet and drain on paper towels.
6. Garnish with fresh parsley and serve with lemon wedges for squeezing over the fillets.

Catfish Milanese offers a satisfying crunch paired with the delicate, flaky catfish inside. The Parmesan in the breadcrumbs adds an extra layer of richness, while the fresh lemon brightens the flavor. This dish is a great way to serve catfish in a new, flavorful way that feels indulgent yet is easy to prepare for a weeknight dinner.

Catfish and Shrimp Étouffée

Catfish and shrimp étouffée is a rich, flavorful dish that combines the best of both seafood worlds: tender catfish and shrimp smothered in a flavorful, thick, and spicy sauce. Served over rice, this classic Creole stew is packed with bold flavors from the holy trinity of Cajun cooking—onion, bell pepper, and celery—along with a touch of heat from the Cajun seasonings.

Ingredients:

• 4 catfish fillets, cut into chunks
• 12 oz shrimp, peeled and deveined
• 2 tbsp butter
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 1/2 cups chicken broth
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• Cooked rice, for serving

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion, bell pepper, celery, and garlic, cooking until softened, about 5 minutes.
2. Stir in the diced tomatoes, chicken broth, paprika, cayenne, thyme, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
3. Add the catfish chunks and shrimp to the pot, cooking for an additional 5-7 minutes, or until the fish is cooked through and the shrimp is pink.
4. Taste and adjust seasoning if necessary.
5. Serve the étouffée over hot cooked rice and garnish with fresh parsley.

Catfish and shrimp étouffée is a comforting, hearty dish that brings together two types of seafood in a flavorful, spicy sauce. The richness of the broth and the tenderness of the catfish and shrimp create a satisfying, well-rounded meal. This dish is perfect for anyone who enjoys the bold flavors of Cajun and Creole cuisine, making it ideal for a family dinner or special occasion.

Spicy Catfish Stir Fry

This spicy catfish stir fry is a vibrant and quick meal, combining tender catfish fillets with fresh vegetables and a savory, spicy sauce. It’s an easy-to-make dish that can be customized with your favorite veggies and seasonings. The catfish is cooked to perfection and absorbed with bold flavors, offering a unique twist on traditional stir fry.

Ingredients:

• 4 catfish fillets, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sriracha (adjust for spice level)
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp sesame seeds (optional)
• Rice, for serving

Instructions:

1. In a small bowl, whisk together soy sauce, hoisin sauce, sriracha, and sesame oil to make the stir-fry sauce. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the catfish pieces to the pan and cook for 3-4 minutes, turning occasionally, until lightly browned and cooked through. Remove from the pan and set aside.
4. In the same pan, add the garlic, ginger, red bell pepper, carrot, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
5. Return the catfish to the pan and pour the stir-fry sauce over the mixture. Toss to combine and heat through.
6. Serve the stir-fry over rice, and garnish with sliced green onions and sesame seeds if desired.

Spicy catfish stir fry is a quick and flavorful dish that’s perfect for a weeknight meal. The tender catfish absorbs the bold, spicy sauce, while the crisp vegetables add texture and freshness. It’s a great option for those looking for a simple yet satisfying stir fry with a spicy kick and plenty of flavor.

Grilled Catfish with Herb Butter

Grilled catfish with herb butter is a simple and elegant way to enjoy the natural flavor of catfish. The fillets are seasoned and grilled to perfection, and topped with a rich, homemade herb butter that melts into the fish for a savory and aromatic finish. This dish is ideal for a light, healthy meal with a burst of fresh flavor.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 1 tsp lemon zest
• Salt and pepper, to taste
• 1/2 cup unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 1 garlic clove, minced
• Lemon wedges, for serving

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. Brush the catfish fillets with olive oil and season with salt, pepper, and lemon zest.
3. Place the fillets on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.
4. While the catfish is grilling, prepare the herb butter. In a small bowl, mix the softened butter with parsley, dill, lemon juice, and minced garlic.
5. Once the catfish is cooked, transfer the fillets to serving plates and top each with a generous spoonful of the herb butter.
6. Serve immediately with lemon wedges on the side.

Grilled catfish with herb butter is a beautifully simple dish that highlights the delicate flavor of the fish. The fresh, fragrant herbs in the butter create a perfect balance of flavors, adding richness and brightness without overpowering the catfish. It’s an ideal dish for a light summer dinner or a special occasion meal.

Catfish Cajun Pasta

Catfish Cajun pasta is a vibrant, spicy dish that brings together the bold flavors of Cajun seasoning and the creamy richness of pasta. The catfish is seasoned with a Cajun spice mix and sautéed until golden, then combined with pasta in a creamy, flavorful sauce. This dish is hearty, satisfying, and packs a punch of Southern-inspired flavor.

Ingredients:

• 4 catfish fillets, cut into bite-sized pieces
• 2 tbsp Cajun seasoning
• 8 oz fettuccine or penne pasta
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Toss the catfish pieces in Cajun seasoning to coat evenly.
3. Heat olive oil in a large skillet over medium-high heat. Add the catfish and sauté for 3-4 minutes until golden brown and cooked through. Remove the catfish from the skillet and set aside.
4. In the same skillet, add the bell pepper, onion, and garlic, and cook until softened, about 5 minutes.
5. Stir in the heavy cream, chicken broth, and Parmesan cheese, then bring to a simmer. Cook for 2-3 minutes, allowing the sauce to thicken.
6. Add the cooked pasta and catfish to the skillet, tossing to coat everything in the creamy sauce.
7. Season with salt and pepper to taste, then garnish with fresh parsley and lemon wedges.
8. Serve immediately.

Catfish Cajun pasta is a rich, creamy, and flavorful dish that is both comforting and exciting. The Cajun seasoning adds a spicy kick to the catfish, while the creamy sauce ties everything together beautifully. It’s a perfect balance of heat and indulgence, making it a great choice for a flavorful weeknight dinner or a dish to impress guests.

Catfish Fishcakes

Catfish fishcakes are a savory, crispy alternative to traditional crab cakes. The catfish is flaked and mixed with breadcrumbs, herbs, and seasonings, then pan-fried until golden and crispy. These fishcakes are delicious on their own or served with a tangy dipping sauce, and they make a great appetizer or a light main course.

Ingredients:

• 4 catfish fillets, cooked and flaked
• 1/2 cup breadcrumbs
• 1/4 cup green onions, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp Dijon mustard
• 1 egg, beaten
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil, for frying
• Lemon wedges, for serving
• Tartar sauce or aioli, for dipping (optional)

Instructions:

1. In a large bowl, combine the flaked catfish, breadcrumbs, green onions, parsley, Dijon mustard, egg, Old Bay seasoning, garlic powder, salt, and pepper. Mix until everything is well combined.
2. Shape the mixture into 8-10 small patties.
3. Heat olive oil in a large skillet over medium heat.
4. Cook the fishcakes in batches, frying for 3-4 minutes per side until golden brown and crispy.
5. Remove the fishcakes from the skillet and drain on paper towels.
6. Serve the catfish fishcakes with lemon wedges and a side of tartar sauce or aioli for dipping.

Catfish fishcakes are a fun, flavorful twist on traditional fish cakes. The crispy exterior and tender, flavorful interior make for a satisfying bite. These fishcakes are versatile enough to be served as a light main dish, an appetizer, or even as part of a seafood platter. The tangy dipping sauce adds an extra layer of flavor, making these fishcakes a crowd-pleasing option for any occasion.

Note: More recipes are coming soon!