25+ Tasty & Nutritious February Catfish Dinner Recipes to Savor

February is the perfect time to indulge in hearty, comforting meals that bring warmth to your winter nights.

What better way to enjoy a cozy dinner than with the rich, delicious flavors of catfish?

This versatile fish is not only flavorful but also easy to prepare, making it the ideal choice for a variety of dinners.

Whether you prefer fried, baked, grilled, or stewed, catfish can be transformed into a wide range of dishes that are sure to impress your family and friends.

In this article, we’ve curated a collection of 25+ February catfish dinner recipes that will bring bold, delicious flavors to your dinner table.

From Southern classics like fried catfish to more adventurous recipes like catfish stews, there’s a dish for every taste and occasion.

Let’s dive into these mouthwatering catfish dinner ideas to help you make the most of this flavorful fish throughout the month!

25+ Tasty & Nutritious February Catfish Dinner Recipes to Savor

Catfish is a wonderfully versatile ingredient that can be enjoyed in so many ways, making it a perfect choice for dinners all month long.

From comforting stews and crispy fried fillets to creative casseroles and po’boys, these 25+ February catfish dinner recipes offer something for every palate.

Whether you’re looking for a quick weeknight meal or something more elaborate to serve at a gathering, these recipes are sure to inspire your next dinner.

So, grab your catfish and start cooking—these delicious meals will make your February dinners a breeze!

Spicy Cajun Baked Catfish

This Spicy Cajun Baked Catfish is a healthy and flavorful dinner that transports you to Louisiana with every bite. The blend of Cajun spices gives the fish a bold kick, while baking keeps it light and tender. Perfect for a February evening when you crave something warm and zesty.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayenne pepper (adjust for spice level)
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Pat the catfish fillets dry with a paper towel and place them on the baking sheet.
3. In a small bowl, mix Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
4. Brush each fillet with olive oil, then generously coat with the seasoning mix.
5. Bake in the preheated oven for 18-20 minutes or until the fish flakes easily with a fork.
6. Serve with lemon wedges and your favorite side dishes like roasted vegetables or rice.

This Spicy Cajun Baked Catfish is a simple yet delicious dinner option for February. It’s packed with bold flavors that will warm you up on a chilly evening. Pair it with your favorite sides for a complete, satisfying meal.

Creamy Lemon Butter Catfish

Creamy Lemon Butter Catfish is an elegant yet easy-to-make dish that combines the richness of a buttery sauce with the fresh tang of lemon. This recipe is perfect for a romantic February dinner or a family meal that feels like a special occasion.

Ingredients:

• 4 catfish fillets
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• ½ cup heavy cream
• 1 lemon (zested and juiced)
• 1 tbsp parsley, chopped
• Salt and pepper to taste

Instructions:

1. Season catfish fillets with salt and pepper.
2. Heat a skillet over medium heat and melt 2 tablespoons of butter. Add the fillets and cook for 3-4 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, melt the remaining butter and sauté the minced garlic until fragrant.
4. Stir in heavy cream, lemon juice, and zest. Cook for 2-3 minutes until the sauce thickens slightly.
5. Return the catfish to the skillet, spooning sauce over the fillets. Cook for an additional 2 minutes.
6. Garnish with parsley and serve with mashed potatoes or steamed asparagus.

This Creamy Lemon Butter Catfish is indulgent yet light, making it an ideal February dinner. The sauce elevates the mild flavor of catfish, creating a restaurant-quality dish in the comfort of your home.

Southern Fried Catfish with Cornmeal Crust

Nothing beats the classic Southern Fried Catfish with a crispy cornmeal crust. This recipe is a timeless comfort food favorite, perfect for enjoying in February when you’re craving warmth and tradition. Pair it with coleslaw and hush puppies for a true Southern feast.

Ingredients:

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Soak the catfish fillets in buttermilk for at least 30 minutes.
2. In a shallow dish, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.
3. Heat about ½ inch of vegetable oil in a large skillet over medium heat.
4. Remove the fillets from buttermilk, letting the excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to coat evenly.
5. Fry the fillets in the hot oil for 3-4 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
6. Serve immediately with tartar sauce and lemon wedges.

Southern Fried Catfish with Cornmeal Crust is the ultimate comfort food for February. Its crispy exterior and tender interior make it a satisfying meal that’s easy to prepare and sure to impress.

Catfish and Shrimp Etouffee

This Catfish and Shrimp Etouffee is a southern favorite with a twist, combining the rich flavors of catfish and shrimp in a velvety, spicy sauce. The dish is hearty and comforting, perfect for a winter dinner in February when you want something with bold flavors and a touch of elegance.

Ingredients:

• 4 catfish fillets, cut into pieces
• ½ lb shrimp, peeled and deveined
• 2 tbsp butter
• 1 small onion, finely chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tbsp flour
• 2 cups seafood stock
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp parsley, chopped
• Cooked rice for serving

Instructions:

1. In a large skillet, melt butter over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.
2. Stir in flour and cook for another 1-2 minutes to create a roux.
3. Gradually pour in the seafood stock, stirring constantly to avoid lumps. Add Cajun seasoning, paprika, salt, and pepper. Bring the sauce to a simmer and cook for about 10 minutes until thickened.
4. Add catfish and shrimp to the sauce, cooking until the fish is opaque and the shrimp turns pink, about 5-7 minutes.
5. Serve the etouffee over a bed of warm rice, garnished with parsley.

This Catfish and Shrimp Etouffee brings the heart of New Orleans to your table. The combination of seafood in a rich, spicy sauce is perfect for February, offering a satisfying, flavorful meal that will warm you up from the inside out.

Baked Catfish with Garlic Parmesan Crust

Baked Catfish with Garlic Parmesan Crust is an easy, healthy dinner option that doesn’t skimp on flavor. The garlic and Parmesan coating creates a crisp, flavorful crust while keeping the fish tender inside. It’s an ideal choice for a February dinner when you want something light yet satisfying.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the catfish fillets with olive oil and place them on the prepared baking sheet.
3. In a small bowl, mix breadcrumbs, Parmesan cheese, garlic, parsley, lemon zest, salt, and pepper.
4. Evenly press the breadcrumb mixture onto the fillets, covering them completely.
5. Bake for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
6. Serve with a side of sautéed vegetables or a light salad.

This Baked Catfish with Garlic Parmesan Crust is a simple, light dinner that’s packed with flavor. It’s an excellent way to enjoy the delicate taste of catfish while adding a deliciously crunchy, garlicky topping. Perfect for February nights when you want a meal that’s easy to prepare but feels special.

Catfish Po’ Boy Sandwiches

Catfish Po’ Boy Sandwiches are a fun and delicious way to enjoy catfish in a sandwich form. These sandwiches feature crispy fried catfish fillets on soft French bread, topped with tangy remoulade sauce, lettuce, and tomatoes. It’s a fantastic casual dinner for February that the whole family will love.

Ingredients:

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• ½ cup flour
• 1 tsp cayenne pepper
• Salt and pepper to taste
• Vegetable oil for frying
• 4 French rolls or baguettes
• 1 cup lettuce, shredded
• 1 tomato, sliced
• ¼ cup remoulade sauce

Instructions:

1. Soak the catfish fillets in buttermilk for at least 30 minutes.
2. In a shallow dish, combine cornmeal, flour, cayenne, salt, and pepper.
3. Heat oil in a deep fryer or large skillet over medium heat. Dredge each catfish fillet in the cornmeal mixture, pressing lightly to coat.
4. Fry the fillets in the hot oil for 3-4 minutes per side, or until golden and crispy. Remove and drain on paper towels.
5. To assemble the sandwiches, cut the French rolls in half and toast them lightly. Spread remoulade sauce on the rolls, then top with crispy catfish fillets, shredded lettuce, and tomato slices.
6. Serve with pickles or a side of fries.

Catfish Po’ Boy Sandwiches are the ultimate casual meal for February, combining crispy, flavorful fish with a tangy, creamy sauce. This recipe is perfect for anyone craving a quick and satisfying dinner that still feels indulgent. Serve it with your favorite sides for a fun, family-friendly feast.

Grilled Lemon Herb Catfish

Grilled Lemon Herb Catfish is a fresh and vibrant dish that celebrates the natural flavor of catfish. The lemon and herb marinade infuses the fish with light, zesty flavors, while grilling brings out a smoky char. This recipe is a perfect option for a quick and healthy February dinner.

Ingredients:

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

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, parsley, thyme, 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 catfish fillets from the marinade and grill for 4-5 minutes per side, or until the fish flakes easily with a fork.
5. Serve immediately with a side of grilled vegetables or a fresh salad.

This Grilled Lemon Herb Catfish is a simple, flavorful dish that is light yet satisfying. The fresh lemon and herbs brighten the fish, making it a perfect February meal. Grilling gives it a nice smoky flavor, making it an ideal choice for those looking for a quick yet elegant dinner.

Catfish Chowder

Catfish Chowder is a rich, comforting dish that’s perfect for chilly February nights. The creamy broth, tender catfish, and hearty vegetables make this chowder both filling and flavorful. It’s a great way to enjoy catfish in a warm, soothing soup that feels like a hug in a bowl.

Ingredients:

• 4 catfish fillets, cut into bite-sized pieces
• 2 tbsp butter
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 potatoes, peeled and diced
• 4 cups fish stock or vegetable broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
2. Add the potatoes and fish stock. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
3. Stir in the catfish pieces, heavy cream, milk, thyme, salt, and pepper. Simmer for an additional 10-12 minutes, until the catfish is cooked through and the chowder has thickened slightly.
4. Garnish with chopped parsley and serve with crusty bread on the side.

Catfish Chowder is the ultimate comfort food for February. The creamy base paired with tender chunks of catfish and hearty vegetables makes for a filling and flavorful dish. It’s a great way to enjoy catfish in a cozy, warming form, perfect for cold winter evenings.

Blackened Catfish Tacos

Blackened Catfish Tacos are a delicious and flavorful way to enjoy catfish with a spicy twist. The blackened seasoning gives the fish a crispy, flavorful crust, while the tacos are topped with a tangy slaw and a creamy sauce. These tacos are perfect for a fun, casual February dinner.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 2 tbsp blackened seasoning (store-bought or homemade)
• 8 small corn tortillas
• 1 cup cabbage, shredded
• ½ cup sour cream
• 1 tbsp lime juice
• 1 tsp hot sauce (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Rub the catfish fillets with olive oil and blackened seasoning on both sides.
2. Heat a large skillet over medium-high heat and cook the catfish fillets for 3-4 minutes per side, or until crispy and blackened. Remove from the skillet and set aside.
3. In a small bowl, mix together the shredded cabbage, sour cream, lime juice, and hot sauce (if using).
4. Warm the corn tortillas in a dry skillet or microwave for 20-30 seconds.
5. To assemble the tacos, break the catfish fillets into pieces and place them on the tortillas. Top with the cabbage slaw and garnish with fresh cilantro. Serve with lime wedges.

These Blackened Catfish Tacos are packed with flavor and have a perfect balance of spice, crunch, and creaminess. They’re quick to make, making them a great weeknight dinner for February. The blackened catfish adds a smoky, savory flavor that pairs perfectly with the tangy slaw for a fun and satisfying meal.

Pan-Seared Catfish with Mango Salsa

This Pan-Seared Catfish with Mango Salsa is a bright and fresh dish perfect for adding some zest to your February meals. The catfish fillets are pan-seared to perfection, creating a crispy exterior while staying moist inside. The tangy mango salsa adds a burst of sweetness and freshness that perfectly complements the savory fish.

Ingredients:

• 4 catfish fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe mango, peeled and diced
• 1 small red onion, finely chopped
• 1 jalapeño, minced
• 1 tbsp fresh cilantro, chopped
• 1 lime, juiced

Instructions:

1. Season the catfish fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the fillets and cook for about 3-4 minutes per side, or until golden brown and crispy.
3. While the fish cooks, prepare the mango salsa. In a small bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice. Stir to mix.
4. Serve the pan-seared catfish fillets with the mango salsa on top. Pair with steamed rice or a fresh salad for a complete meal.

Pan-Seared Catfish with Mango Salsa is a refreshing and light dish that brings together bold, savory flavors and a sweet, citrusy kick. It’s perfect for a February dinner when you want something quick yet flavorful. The mango salsa adds a vibrant and tropical touch, making this a delightful dish for any occasion.

Baked Catfish with Spinach and Feta

Baked Catfish with Spinach and Feta combines the delicate flavor of catfish with the richness of spinach and the tangy taste of feta cheese. The fish is baked to perfection, then topped with a savory spinach and feta mixture that creates a hearty, flavorful dish. This recipe is an easy and comforting way to enjoy catfish during the colder months.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 2 cups fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 lemon, sliced
• 1 tbsp fresh dill, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle olive oil on a baking sheet and place the catfish fillets on top. Season with salt and pepper.
3. In a skillet over medium heat, sauté garlic for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in the crumbled feta cheese.
4. Spoon the spinach and feta mixture over each catfish fillet.
5. Place lemon slices on top of the fillets, and bake for 15-20 minutes, or until the fish flakes easily with a fork.
6. Garnish with fresh dill, if using, and serve with roasted vegetables or quinoa.

Baked Catfish with Spinach and Feta is a wonderful combination of flavors that will satisfy your taste buds while keeping things light and healthy. The spinach and feta topping adds richness and depth to the fish, making it a cozy and comforting meal perfect for February. It’s a great option for those looking for something hearty yet nutritious.

Catfish and Cornbread Casserole

Catfish and Cornbread Casserole is a hearty, flavorful dish that combines two southern staples: catfish and cornbread. This casserole features tender catfish baked in a savory cornbread mixture, resulting in a comforting and filling dish that’s perfect for cold February evenings.

Ingredients:

• 4 catfish fillets, cut into chunks
• 1 box cornbread mix (or homemade cornbread, crumbled)
• 1 small onion, chopped
• 1 cup bell pepper, chopped
• 1 cup creamed corn
• 1 cup milk
• 2 eggs, beaten
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, sauté the chopped onion and bell pepper until softened, about 5 minutes.
3. In a mixing bowl, combine the cornbread mix, creamed corn, milk, eggs, paprika, garlic powder, salt, and pepper. Stir in the sautéed onion and bell pepper mixture.
4. Pour the cornbread batter into a greased casserole dish. Add the catfish pieces on top and gently press them into the batter.
5. Bake for 25-30 minutes, or until the cornbread is golden brown and the fish is cooked through. If desired, sprinkle shredded cheddar cheese over the casserole during the last 5 minutes of baking.
6. Let the casserole cool slightly before serving.

Catfish and Cornbread Casserole is the epitome of comfort food, combining flaky catfish with the rich, slightly sweet flavor of cornbread. It’s a filling, satisfying dish that brings the best of southern cuisine to your table. Perfect for a February dinner, it’s sure to become a family favorite.

Crispy Catfish with Cajun Remoulade

Crispy Catfish with Cajun Remoulade is a perfect dish for those who love bold flavors and a satisfying crunch. The catfish is coated in a seasoned flour mixture and fried to golden perfection. Paired with a zesty, creamy Cajun remoulade, this dish is a flavorful Southern-inspired dinner that’s both crispy and creamy.

Ingredients:

• 4 catfish fillets
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Vegetable oil for frying

For the Cajun Remoulade:

• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 1 tsp Cajun seasoning
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a shallow dish, combine the flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
2. Dredge the catfish fillets in the flour mixture, making sure they are evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry the catfish fillets for about 3-4 minutes per side, until golden and crispy.
4. While the fish is frying, prepare the remoulade. In a small bowl, combine mayonnaise, Dijon mustard, hot sauce, lemon juice, Cajun seasoning, and chopped parsley. Mix well.
5. Serve the crispy catfish fillets with the Cajun remoulade on the side for dipping. Pair with coleslaw or fries for a complete Southern-inspired meal.

Crispy Catfish with Cajun Remoulade is a flavorful and indulgent dish that’s perfect for a February feast. The combination of crispy fish and tangy, spicy remoulade offers a satisfying meal with layers of flavor. This dish is ideal for anyone looking to bring a little Cajun flair to their dinner table.

Catfish Po’ Boy Sandwich

The Catfish Po’ Boy Sandwich is a classic Southern favorite that’s easy to make and full of flavor. This sandwich features crispy fried catfish fillets, fresh lettuce, tomatoes, and pickles, all nestled in a soft, crusty baguette-style roll. Topped with a creamy sauce, it’s a perfect choice for a fun February dinner.

Ingredients:

• 4 catfish fillets
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Vegetable oil for frying
• 4 soft sub rolls or French baguettes
• 1 cup shredded lettuce
• 1 tomato, sliced
• ½ cup pickles, sliced

For the Remoulade Sauce:

• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1 tsp paprika
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a shallow bowl, mix together cornmeal, flour, paprika, garlic powder, salt, and pepper.
2. Dredge the catfish fillets in the cornmeal mixture, making sure they are well-coated.
3. Heat vegetable oil in a deep skillet or fryer over medium-high heat. Fry the fillets for 3-4 minutes per side, until golden brown and crispy.
4. While the catfish fries, mix together the ingredients for the remoulade sauce in a small bowl.
5. Toast the sub rolls in the oven for a few minutes until slightly crisp.
6. To assemble the Po’ Boys, spread remoulade sauce on both sides of the rolls. Layer in the fried catfish fillets, shredded lettuce, sliced tomato, and pickles.
7. Serve with a side of fries or a simple salad.

The Catfish Po’ Boy Sandwich is a fun, flavorful, and satisfying dish that combines crispy fried catfish with fresh toppings and a zesty remoulade sauce. It’s a fantastic choice for a casual February dinner, perfect for serving to friends or family. This sandwich is a true Southern treat that will transport your taste buds to the heart of Louisiana.

Slow-Cooked Catfish Stew

Slow-Cooked Catfish Stew is a hearty and comforting dish that’s ideal for a cold February evening. This stew features tender chunks of catfish, vegetables, and a flavorful broth that simmers to perfection. It’s easy to prepare and cooks in a slow cooker, making it the perfect hands-off meal for busy days.

Ingredients:

• 4 catfish fillets, cut into chunks
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 4 cups fish stock or chicken broth
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Place the catfish chunks, onion, celery, carrots, potatoes, and diced tomatoes into a slow cooker.
2. Add the fish stock or chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine.
3. Cover the slow cooker and cook on low for 6-8 hours, or until the vegetables are tender and the catfish is cooked through.
4. Discard the bay leaf. Taste the stew and adjust seasoning if necessary.
5. Serve hot, garnished with fresh parsley. This stew pairs wonderfully with crusty bread or a side of rice.

Slow-Cooked Catfish Stew is the perfect meal for a cozy February night. The catfish becomes tender as it simmers in a flavorful broth, creating a comforting stew full of rich, savory flavors. This dish is easy to prepare and makes for a filling, wholesome meal that’s perfect for slow-cooked comfort during the colder months.

Note: More recipes are coming soon!