Recipes for Auntie

Around the country, catfish finds its way onto menus and dinner tables providing tasty, tasty healthy meals: breakfast, lunch and dinner! According to the National Day Calendar website, National Catfish Month has been observed since 1988 in recognition of both the industry surrounding the fish, but it’s also dedicated to the versatile and sustainable food that catfish has become. 

Here are just a few basic recipes, but imagine all the different types of foods you could create centered around catfish!

Recipes wanted! Submitted recipes will be accepted at, or you can stop by the Albion office and drop a copy off up front. If you don’t have a recipe to submit right now, but there is a recipe you’re desperately seeking, feel free to email or drop off a note for a “Recipe Request.” I’m now requesting recipes for your favorite chili and dessert recipes!


Best Baked Catfish


1/4C extra-virgin olive oil, divided 

1C cornmeal 

1 TBSP Cajun seasoning

4, catfish fillets

Kosher salt

Freshly ground black pepper

Lemon wedges, for serving


Preheat oven to 425 degrees and drizzle two TBSP oil on a large baking sheet. On a large plate, combine cornmeal and Cajun seasoning. Season catfish with salt and pepper, then dredge fish in seasoned cornmeal, pressing to coat. 

Place fish on prepared baking sheet and drizzle with remaining two tablespoons oil. Bake until golden and fish flakes easily with a fork, about 15 minutes. Serve with lemon wedges.

***Recipe courtesy of Makinze Gore, for Delish website.*** 


Barbecue Chip Catfish


1/2C ranch salad dressing

1 (6-oz.), package barbecue-flavored potato chips, crushed

4 (6-oz.), U.S. farm-raised catfish fillets (about 1-1/-lbs)

1-1/2C frozen corn, thawed

1/2, red bell pepper, diced

3, scallions, sliced

Juice from 1 lime

3/4 tsp salt

1/4 tsp black pepper

2 TBSP tequila, optional


Preheat oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.

Place ranch dressing in a shallow dish. Place potato chips in another shallow dish. Dip catfish fillets into dressing, then into potato chips, coating completely on both sides; place on baking sheet. 

Bake 18-20 minutes or until fish is firm in center and the coating is crispy and golden.

Meanwhile, in a medium bowl, combine corn, bell pepper, scallions, lime juice, salt, black pepper,and tequila, if desired; mix well. Serve corn relish over catfish.

***Recipe courtesy of the Catfish Institute website.*** 


Crispy Southern Fried Catfish


4, catfish fillets (about 3-4-oz. each)

1C yellow cornmeal

1 TBSP seasoned salt (I use Lawry's brand)

1/4 tsp pepper

1/4 tsp garlic powder

1C milk

3 TBSP vegetable oil

3 TBSP butter

Parsley, for garnish

Lemon slices, for garnish


Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish. Pour milk into a separate dish. Heat oil and butter in a large skillet over medium heat.

Dip a catfish fillet in the milk, and shake off any excess. Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides. Repeat with remaining fillets.

Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it’s done.

Depending on the size of your skillet, you may need to cook the fish in batches.  Don't overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.

Drain fish on paper towels. Serve warm, garnished with chopped fresh parsley and a lemon wedge, if desired.

***Recipe courtesy of Blair, for “The Seasoned Mom” blog.*** 


Bayou Catfish Fillets


2 TBSP yellow cornmeal

1-1/2 tsp seasoned salt

1-1/2 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

3/4 tsp ground red pepper

1/2 tsp chili powder

1/4 tsp ground cumin

1/4 tsp black pepper

6 (6-oz.), catfish fillets

Cooking spray

6, lemon wedges, optional


Preheat broiler. Combine first nine ingredients in a zip-top plastic bag. Add one catfish fillet. Seal bag, and shake well. Remove fillet from bag, and place on a broiler pan coated with cooking spray. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6-in. from heat for six minutes. Carefully turn fillets over, and broil six minutes longer, or until the fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.

***Recipe courtesy of the MyRecipes website.***