Pan Fried Catfish Recipe

Name: Pan Fried Catfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/4 cup black beans, fermented Chinese; 1/2 cup cornstarch to 1-inch depth; 1 x vegetable oil to fill pan; 4 each catfish fillets about 6 oz each; 4 tablespoons butter, unsalted; 1/2 cup whipped cream; 1 teaspoon ginger finely minced fresh; 1 tablespoon garlic finely minced; 1 x chicken broth or water; 1 cup fish stock or low-sodium; 1/4 cup sherry; 8 each cilantro sprigs

Servings: persons

1/4 cup black beans, fermented Chinese
1/2 cup cornstarch to 1-inch depth
1 x vegetable oil to fill pan
4 each catfish fillets about 6 oz each
4 tablespoons butter, unsalted
1/2 cup whipped cream
1 teaspoon ginger finely minced fresh
1 tablespoon garlic finely minced
1 x chicken broth or water
1 cup fish stock or low-sodium
1/4 cup sherry
8 each cilantro sprigs

1
Rinse the beans under cold running water, then place them in a saucepan with the sherry.
2
Place over medium heat and cook for 2 minutes.
3
Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by 1/ 3.
4
Scrape the liquid and beans into a blender and puree.
5
Pass the puree through a strainer to remove the skins of the beans and replace in saucepan.
6
Add the cream and cook until the sauce has a consistency to coat the back of a spoon.
7
Off flame, whisk in the butter.
8
Keep the sauce warm while you cook the fish.
9
Dry the catfish fillets on towels and dredge lightly in the cornstarch, shaking off the excess.
10
Heat the oil in a skillet and when hot, place the catfish fillets in the hot oil.
11
Cook 3 to 4 minutes on each side, or until crispy and dark golden in color.
12
Remove to paper towels and pat dry.
13
To serve, mask the bottom of a serving platter with a little sauce.
14
Arrange the fillets on the platter, and decorate with cilantro.
15
Offer the sauce on the side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup black beans, fermented Chinese, 1/2 cup cornstarch to 1-inch depth, 1 x vegetable oil to fill pan, 4 each catfish fillets about 6 oz each, and more.

Yes, Pan Fried Catfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Fried Catfish

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