Italian Catfish


Many Southerners would consider it sacrilegious to fix catfish any other way than rolling in cornmeal and deep-frying. The whole purpose to this website is to preserve the traditions of family cooking, which sometimes evolves from multi-cultural backgrounds.

serves 4


2 8 oz. boneless catfish filets, cut in half

Italian seasoned bread crumbs from the store (UGGH!) or make your own



olive oil

fresh lemon slices

herb butter (optional)


Rinse filets and pat dry.  Dredge in flour, dip in milk, and roll in bread crumbs. Preheat oven to 350o.  Heat a fry pan that is oven proof (cast iron is my favorite).  Add enough olive oil to cover bottom of pan.  Place the filets in the hot oil and cook on one side till browned.  Carefully turn filets over and place pan in oven to cook remaining side (about 10 minutes). Remove from oven and transfer to serving dish.  Drizzle with fresh lemon juice and herb butter (optional).

This entry was posted in Entrees. Bookmark the permalink.

Comments are closed.