Quick Pan-Fried Catfish

Southern Living
Fish generally cooks 10 minutes per inch of thickness. If the catfish you buy is thicker, it will take longer to cook. Just lower the temperature slightly.
Makes 4 servings


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3/4 cup all-purpose baking mix
1/2 cup yellow cornmeal
1 tablespoon Old Bay seasoning
4 (4- to 6-ounce) catfish fillets
1/2 cup Ranch dressing
3 tablespoons vegetable oil
Lemon wedges


Prep: 15 Minutes
Cook: 10 Minutes

Combine first 3 ingredients in a shallow bowl.

Pat catfish fillets dry with paper towels; brush both sides of each fillet evenly with Ranch dressing. Dredge in cornmeal mixture; lightly press cornmeal mixture onto fillets.

Cook catfish in hot vegetable oil in a large nonstick skillet over medium-high heat 3 to 5 minutes on each side or until fish just flakes with a fork. Serve immediately with lemon wedges.

Note: For testing purposes only, we used Bisquick for all-purpose baking mix.

Created date

June 2005