How to Pan Sear Catfish


Catfish is an easily prepared whitefish perfect for searing. Its flesh is firm yet flaky, with a fresh, mild flavor. Today, most U.S. catfish is farm-raised, making it widely available throughout the year. Catfish is delightful when served simply, with just a bit of salt and pepper to enhance its flavor. Pan-seared catfish pairs well with steamed vegetables. Simply add sliced vegetables to the pan with a few tablespoons of water after removing the catfish, and cover. Squeeze a lemon over the catfish and vegetables just before serving.

Things You'll Need

  • 1 tbsp. olive oil
  • 2 lbs. catfish fillets
  • Salt
  • Pepper
  • Heat olive oil in a large skillet over medium-high heat until the oil begins to smoke slightly. Meanwhile, pat both sides of the fish fillets dry with paper towels.

  • Sprinkle both sides of the catfish fillets with coarse salt and freshly ground black pepper. Carefully place the fish fillets in the skillet in a single layer.

  • Cook catfish fillets on each side for 2 to 3 minutes, or until lightly browned and fork tender. Remove from the pan.

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