Skillet Catfish

Skillet Catfish

Catfish fillets are coated in a spicy cornmeal rub and pan-fried until browned to perfection. Try substituting with cod or tilapia for delicious variety.


For the spice rub:

  • 1/8 cup cornmeal
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 4-ounce catfish filets
  • 2 teaspoons vegetable oil
  • 1 lemon or lime (quartered)


  1. Make the spice rub. Put the cornmeal, oregano, cayenne pepper, thyme, paprika, salt and pepper on a plate and combine well.
  2. Dredge both sides of the catfish in the spice mixture.
  3. Put the skillet on the stove and turn the heat to high.  
  4. When the skillet is hot, add the oil.  Add the fish and cook about 4 minutes on each side, until browned and cooked throughout.
  5. Serve right away garnished with lemon or lime wedges.


Use cod or tilapia instead of catfish. 

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