There’s this belief that catfish is one of those fish that just need to be breaded. They won’t do otherwise.
Well, I say it’s not true. Don’t get me wrong, I enjoy a good piece of breaded fish. Yes, even on Keto (I’m particularly fond of pork rind ‘breading’). But is it necessary? Hell no.
What you do need is butter. Lots of butter. And spices for extra flavor. Oh, and some lemon. Because fish without lemon just won’t do.
But breading? Nope. It has its place, but the fish doesn’t suffer without it.
- A large non-stick pan/skillet
- A stove
- 4 catfish fillets
- 1/2 stick of butter (around 4 tbsp)
- 2-3 cloves of garlic, finely crushed
- 1 large lemon, quartered (or more)
- A sprig of rosemary (optional)
- Smoked paprika (optional, to taste)
- Salt and black pepper (to taste)
- Heat the pan over medium heat. When the pan is hot, add the butter and wait for it to melt completely, occasionally swirling it around, so that it's evenly distributed throughout the pan.
- When the butter melts completely and starts turning brown, add the minced garlic to the pan and – optionally – a sprig of rosemary. Stir it all around.
- Pat down the fish. Drier the fish, the crispier it will be. Salt and pepper generously from both sides.
- Optional: add smoked paprika along with salt and pepper for extra flavor.
- Add the fish to the pan in a single layer (you might have to do this in batches, with only 2 fillets at a time). Fry the catfish fillets until they're golden-brown on the bottom, around 5-6 minutes per side.
- Transfer the fried catfish to a plate and let it slightly cool, before squeezing a quarter of a lemon (or more) over it.
- Optional: garnish with some additional lemon slices before serving.