Pan-Fried Cajun Catfish with Stove-Top Hash Browns

[migration] empty title 229 Author: Canadian Living Credits: [migration] empty title 229

Serve with Stove-Top Hash Browns and lemon wedges.

  • Portion size 4 servings


  • 1 tablespoon Spanish paprika
  • 2 teaspoons salt
  • 1 teaspoon onion
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoons black pepper
  • 3/4 teaspoons white pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon thyme
  • 1 cup panko bread crumbs
  • 1 cup dry breadcrumbs
  • 4 catfish fillets about 6 oz/175 g each
  • 2 tablespoons vegetable oil
  • 1 lemon quartered


In bowl, combine paprika, salt, onion and garlic powders, cayenne, black and white pepper, oregano and thyme. Stir in panko crumbs; spread on pie plate.

With paper towel, pat fish dry. Press into spice mixture, turning to coat well. Set aside on waxed paper-lined baking sheet. (Make-ahead: Refrigerate for up to 1 hour.)

Generously brush large nonstick skillet with some of the oil; fry fish, in batches and brushing pan with more oil as necessary, until golden and crisp and flakes easily when tested with fork, about 5 minutes per side.


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Pan-Fried Cajun Catfish with Stove-Top Hash Browns