15-Minute Sizzlin' Catfish Fillets
Pan-seared catfish fillets seasoned with a bold blend of roasted garlic, herbs, and warming spices. The fish develops a golden crust while staying tender and flaky inside. Perfect for weeknight dinners when you want restaurant-quality fish at home. The combination of thyme, allspice, and red pepper creates layers of flavor that complement the mild, sweet taste of catfish without overwhelming it.
Ingredients
- 1 pound catfish filletstilapia fillets1:1fishadds fish
similar mild white fish
- 1 tsp McCormick® Grill Mates® Roasted Garlic & Herb Seasoninggarlic powder + dried herbs1 tsp garlic powder + 1/2 tsp dried herbspantry
if you don't have the specific blend
- ¾ tsp McCormick® Thyme Leaves
- ¼ tsp McCormick® Allspice, Ground
- ⅛ tsp McCormick® Red Pepper, Ground
- 1 tbsp butter
Instructions
- 1
Rinse and pat dry catfish fillets
- 2
Mix seasoning, thyme, allspice and ground red pepper
- 3
Sprinkle one side of each fillet with seasoning mixture
- 4
Heat large nonstick skillet on medium-high heat until hot
- 5
Add butter and tilt skillet to coat bottom when melted
- 6
Add fish seasoned side down and cook 4 minutes
- 7
Turn and cook 2 to 3 minutes longer or until fish flakes easily with a fork
- 8
Serve with lemon wedges
Tips
Pat the fillets completely dry before seasoning to ensure the spice blend adheres properly and creates a better crust
Don't move the fish while cooking the first side - let it develop a golden crust before flipping for best results
Test doneness by gently flaking with a fork at the thickest part - properly cooked catfish will be opaque and flake easily
Good to Know
Refrigerate cooked catfish for up to 3 days in an airtight container
Season fillets up to 2 hours ahead and refrigerate until ready to cook
Serve immediately while hot with lemon wedges, rice, or steamed vegetables
Common Mistakes
Don't overcrowd the pan to avoid steaming the fish
Avoid overcooking as catfish becomes tough and dry
Substitutions
Dairy-Free Swaps
General Alternatives
similar mild white fish
if you don't have the specific blend
FAQ
Can I use frozen catfish fillets?
Yes, thaw completely and pat very dry before seasoning. Frozen fillets may release more moisture during cooking.
What if I don't have McCormick seasonings?
Substitute with garlic powder, dried thyme, ground allspice, and cayenne pepper in similar proportions for comparable flavor.
How long will leftovers keep?
Cooked catfish keeps in the refrigerator for up to 3 days. Reheat gently to avoid overcooking and drying out.