Need a quick and easy fish dinner for busy weeknights? Try this flavorful 12-Minute Pan Seared Catfish Fillets recipe.
This post may contain affiliate links. Click here to learn more about how affiliate links are used on this site.
If dinners are getting repetitive, a simple fish recipe is an easy way to mix things up. Catfish is common in many parts of the U.S., especially Mississippi, and makes a quick, family-friendly meal. This pan-seared catfish takes about 12 minutes from start to finish, so it’s perfect for evenings when time is tight.
Ingredients and tools you’ll need
Most ingredients are pantry staples. Gather the following:
- 1 tablespoon cooking oil
- 4 catfish fillets, skin removed
- ½ teaspoon each ground cumin, onion powder, salt, ground black pepper, and garlic powder
- 2 teaspoons dried oregano
- 1 ounce lime juice
- 4 tablespoons grated Parmesan cheese
- Large cast iron or other oven‑proof skillet
Should I soak the catfish first?
Wild-caught freshwater catfish can sometimes have a muddy taste due to natural compounds from algae and microorganisms. Soaking wild fillets in milk for a few hours can help neutralize that off flavor. Farm‑raised U.S. catfish rarely have this issue; U.S. producers follow strict standards that reduce off flavors. If you prefer to avoid the muddy taste entirely, choose U.S. farm‑raised catfish when possible.
What is an oven safe skillet?
“Oven safe” means the skillet and its handle can withstand high heat, including brief time under a broiler. Cast iron, stainless steel, copper and hard‑anodized aluminum are typically oven safe. Some enamel cast iron pans are safe too—check the manufacturer if unsure. Avoid pans with plastic, silicone or wooden handles when broiling at high temperatures.
Season and sear the fish
Heat the oil in a large oven‑proof skillet over medium heat and preheat the broiler with a rack in the top third of the oven. In a small bowl, combine ½ teaspoon each of cumin, onion powder, salt, black pepper and garlic powder with 2 teaspoons dried oregano. Sprinkle the spice mixture evenly on both sides of the fillets.
When the oil shimmers, add the fillets to the skillet without overcrowding and cook 2–3 minutes per side. Use medium to medium‑high heat; catfish fillets are thin and flaky, so very high heat can overcook them quickly. If your skillet can’t fit all four fillets, cook in batches.
Add the lime juice and Parmesan cheese
Remove the skillet from the heat and, while it still sizzles, pour about 1 ounce of lime juice over the fillets (use half that amount if working in batches). Sprinkle 1 tablespoon of grated Parmesan over each piece.
Place the skillet under the broiler for 1–3 minutes, until the cheese melts and starts to brown and the fish feels firm. Remove from the oven and let the fillets rest for two minutes before serving.
Storage, freezing and reheating
Storage. Store leftovers in an airtight container or freezer bag within two hours of cooking and eat within 3–4 days.
Freezing. Cooked fillets freeze well in vacuum‑sealed or tightly sealed freezer bags. Consume within four months. Texture may soften slightly after freezing and thawing.
Reheating. From frozen, bake at 350°F for 25–30 minutes until heated through. If thawed overnight in the fridge, bake at 350°F for 10–15 minutes. Reheat in an air fryer at 350°F for 10–15 minutes from frozen or 5–7 minutes if thawed.
Frequently asked questions
If catfish isn’t available, substitute any firm white fish such as tilapia, flounder, or cod.
What to serve with pan seared catfish
- Oven Roasted Okra
- Bacon, Lettuce, and Tomato Wedge Salad with Buttermilk Blue Cheese Dressing
- Stir‑Fried Brussels Sprouts
- Tomato, Basil, and Mozzarella Salad
More catfish recipes:
- Cornbread and Shrimp Stuffed Catfish Fillets
- Blackened Catfish with Creole Sauce
- Sautéed Catfish with Creole Mustard Sauce
- Southern Fried Catfish
- Lemon Pepper Catfish Fillets
- Caprese Baked Catfish Fillets
12-Minute Pan Seared Catfish
Print
Pin
Save RecipeSaved!
Rate
Ingredients
- 1 tablespoon cooking oil
- ½ teaspoon each cumin, onion powder, salt, ground black pepper, and garlic powder
- 2 teaspoons dried oregano
- 4 catfish fillets
- 1 ounce lime juice
- 4 tablespoons grated Parmesan cheese
Instructions
-
Heat the oil in a large, ovenproof skillet over medium heat. Adjust an oven rack to the top third of the oven and preheat the broiler.
-
In a small bowl, combine the cumin, onion powder, salt, ground black pepper, garlic powder, and oregano. Sprinkle the fish on both sides with the spice mixture.
-
Add the catfish fillets to the skillet and cook for two to three minutes per side.
-
Remove the skillet from the heat and pour the lime juice over the fillets.
-
Top each piece of fish with one tablespoon of the grated Parmesan cheese.
-
Place the pan under the broiler and continue to cook until the fish is firm and the cheese is melted, about two to three additional minutes.
-
Remove the skillet from the oven and allow it to sit for two minutes before serving.
Video
Notes
Freezing. Cooked catfish fillets can be frozen. Store in a vacuum sealed bag or freezer bag with most air removed and consume within four months. Texture may be slightly softer after freezing and thawing.
Reheating. If reheating from frozen, preheat the oven to 350°F and bake for 25–30 minutes, or until heated through. If thawed overnight, bake at 350°F for 10–15 minutes. You can also reheat in an air fryer at 350°F for 10–15 minutes from frozen or 5–7 minutes if thawed.