Pan-Fried Catfish
Crisp, golden and wonderfully flavorful! Pan-fried catfish develops an appetizing crust while remaining tender inside. As this fish has very few bones, it is a great choice for adults and children alike, and the dish is easy to prepare.
Updated : 31 August, 2026
Easy
About 30 min.
Ingredients
600 grams
Catfish
0.5
Lemon
3 tablespoon
Wheat flour
3 tablespoon
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Chilled or freshly caught fish works best. You can use a whole catfish, ready-cut steaks or fillets. Only lemon juice is required, so bottled juice can also be used. When squeezing a fresh lemon, rinse it with hot water first to help release more juice.
Step 2
If using a whole catfish, remove the head and tail, gut the fish and cut it into steaks. Alternatively, separate the fillets or use ready-prepared pieces.
Step 3
Drizzle the fish with lemon juice to soften its distinctive aroma. Leave it to marinate for about 10 minutes.
Step 4
Mix the salt with the flour. Wheat flour is the traditional choice, but rice, corn or whole-wheat flour can also be used for a different flavor and texture. At this stage, you can add your favorite seasonings, such as allspice, dried dill or basil.
Step 5
Rinse the prepared fish if necessary, pat it thoroughly dry and coat it on all sides with the seasoned flour mixture.
Step 6
Heat the vegetable oil thoroughly in a heavy-bottomed frying pan. Use a refined oil suitable for frying so it does not burn easily. Place the pieces of fish in the hot oil.
Step 7
Fry over medium heat, turning the pieces approximately every 5 minutes, until all sides are cooked and covered with a crisp golden crust.
Step 8
Serve the catfish immediately after frying, while the coating is still hot and crisp.
Author note
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