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pan-seared catfish on a serving plate.
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5 from 1 vote

Pan-Seared Catfish

This delicious pan-seared catfish is made with seasoned fish seared in butter and oil, and then served with a lemon and caper pan sauce.
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Main Course
Cuisine: French
Servings: 2 people
Calories: 303kcal
Author: Sarah Trenalone

Ingredients

  • 8 ounce catfish (2 fillets)
  • 1 tablespoon flour Use gluten-free AP flour if needed
  • 1 teaspoon Cajun or blackening seasoning mix Or use Old Bay seasoning
  • pinch salt, pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 lemon, juiced
  • 1 tablespoon capers
  • small handful fresh herbs (such as fresh rosemary, chives, or oregano)

Instructions

  • Pat catfish fillets dry.  Dust both sides with flour, and shake off any excess.  Rub both sides of the fillets with the Cajun (or blackening) seasoning. Sprinkle them on both sides with salt and pepper.
    Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
    seasoned catfish in a pan.
  • Place the fillets in the pan and cook about 3 minutes. Don't touch the fillets until they're ready to flip.
    Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
    After flipping, divide the remaining 1 TB butter over both fillets.
    catfish topped with butter in a pan
  • Cook fish another 2-3 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
    Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
    Reduce heat to medium.  Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. 
    Serve fish hot with pan sauce and remaining herbs.
    pan-seared catfish on a serving plate.

Nutrition

Calories: 303kcal | Carbohydrates: 9g | Protein: 20g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 96mg | Sodium: 443mg | Potassium: 512mg | Fiber: 2g | Sugar: 1g | Vitamin A: 917IU | Vitamin C: 30mg | Calcium: 38mg | Iron: 1mg