19 Delicious Whole Catfish Recipes for Flavorful Meals

Perfect for weeknight dinners or weekend feasts, whole catfish offers incredible flavor and versatility that will transform your meals. Whether you’re craving crispy fried fish, zesty grilled fillets, or comforting stews, these recipes bring out the best in this delicious ingredient. Get ready to explore 19 mouthwatering ways to cook whole catfish—your next favorite dish is just a recipe away!

Southern Fried Whole Catfish

Unbelievably crispy and satisfying, Southern fried whole catfish delivers that perfect crunch with tender, flaky flesh inside. Using fresh whole fish ensures maximum flavor and impressive presentation. This method creates a golden-brown crust that shatters with each bite.

Ingredients

– 2 whole catfish (1.5-2 lbs each), gutted and scaled
– 2 cups buttermilk
– 3 cups stone-ground cornmeal
– 1 cup all-purpose flour
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 2 tsp cayenne pepper
– 2 tsp kosher salt
– 1 tsp freshly ground black pepper
– 4 cups peanut oil
– 1 lemon, cut into wedges
– Fresh parsley sprigs for garnish

Instructions

1. Pat the whole catfish completely dry with paper towels, including inside the cavity.
2. Make three diagonal slashes on each side of the fish, cutting about halfway to the bone.
3. Pour buttermilk into a large baking dish and submerge both catfish completely.
4. Marinate the fish in buttermilk at room temperature for 30 minutes to tenderize.
5. Combine cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper in a large shallow pan.
6. Remove one catfish from buttermilk, allowing excess to drip off.
7. Dredge the wet catfish thoroughly in the cornmeal mixture, pressing to adhere coating.
8. Repeat the dredging process with the second catfish.
9. Place both coated catfish on a wire rack and let rest for 15 minutes to set the crust.
10. Heat peanut oil in a large cast-iron skillet to 350°F, using a deep-fry thermometer.
11. Carefully lower one catfish into the hot oil, head-first, using long tongs.
12. Fry for 6-8 minutes until the underside is golden brown and crispy.
13. Flip the catfish carefully using two sets of tongs for support.
14. Fry the second side for 6-8 minutes until equally golden brown.
15. Remove the first catfish when the internal temperature reaches 145°F at the thickest part.
16. Drain on a wire rack set over a sheet pan, not paper towels, to maintain crispness.
17. Repeat the frying process with the second catfish.
18. Let both catfish rest for 5 minutes before serving.
19. Garnish with fresh parsley sprigs and serve with lemon wedges.

Exceptionally crunchy cornmeal crust gives way to moist, tender fish that flakes perfectly. The slashing technique ensures even cooking and allows seasoning to penetrate deeply. Serve family-style on newspaper with coleslaw and hot sauce for an authentic Southern experience.

Spicy Grilled Whole Catfish

Daringly seasoned and grilled to perfection, this whole catfish delivers bold flavor with minimal fuss. The spicy marinade penetrates deep into the flaky white flesh while the high-heat grilling creates a beautifully charred exterior. This impressive centerpiece comes together with surprisingly simple techniques.

Ingredients

– 1 whole catfish (3-4 lbs), scaled and gutted
– ¼ cup extra virgin olive oil
– 3 tbsp smoked paprika
– 2 tbsp cayenne pepper
– 1 tbsp granulated garlic
– 2 tsp kosher salt
– 1 tsp freshly cracked black pepper
– 2 lemons, thinly sliced
– ¼ cup fresh cilantro, roughly chopped

Instructions

1. Pat the whole catfish completely dry with paper towels, including inside the cavity.
2. Make three ½-inch deep diagonal slashes on each side of the fish to allow marinade penetration.
3. Whisk together extra virgin olive oil, smoked paprika, cayenne pepper, granulated garlic, kosher salt, and freshly cracked black pepper in a small bowl.
4. Brush the spice mixture evenly over the entire fish, working it into the slashes and cavity.
5. Place half of the thinly sliced lemons inside the fish cavity.
6. Preheat your grill to 450°F, creating both direct and indirect heat zones.
7. Oil the grill grates thoroughly with a high-smoke-point oil to prevent sticking.
8. Place the catfish on the direct heat side of the grill and cook for 4 minutes to develop grill marks.
9. Carefully flip the fish using two spatulas and grill the other side for 4 minutes.
10. Move the fish to the indirect heat side of the grill and close the lid.
11. Continue cooking for 12-15 minutes until the internal temperature reaches 145°F at the thickest part.
12. Insert a knife into the thickest part of the fish; the flesh should flake easily and appear opaque.
13. Transfer the grilled catfish to a serving platter using two spatulas for support.
14. Garnish with remaining lemon slices and roughly chopped fresh cilantro.

Perfectly charred skin gives way to moist, flaky flesh that practically falls off the bone. The cayenne provides immediate heat while smoked paprika adds complex, smoky undertones. Serve it family-style with grilled vegetables and crusty bread to soak up the flavorful juices.

Herb-Stuffed Whole Catfish Bake

Naturally impressive yet surprisingly simple, this herb-stuffed whole catfish delivers restaurant-quality results with minimal effort. The aromatic herb blend permeates the delicate flesh during baking, creating layers of flavor in every bite. Perfect for weeknight dinners or entertaining guests with elegant presentation.

Ingredients

– 1 whole catfish (3-4 pounds), scaled and gutted
– ¼ cup extra virgin olive oil
– 2 tablespoons clarified butter
– 1 cup fresh parsley leaves, roughly chopped
– ½ cup fresh dill fronds
– ¼ cup fresh tarragon leaves
– 3 garlic cloves, thinly sliced
– 1 lemon, thinly sliced
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the whole catfish completely dry with paper towels, including the cavity.
3. Combine parsley, dill, tarragon, and garlic slices in a small bowl.
4. Season the fish cavity generously with kosher salt and freshly cracked black pepper.
5. Stuff the herb mixture evenly into the fish cavity, packing gently.
6. Arrange lemon slices in a single layer over the herb stuffing.
7. Score the fish skin diagonally three times on each side, cutting ¼-inch deep.
8. Brush the entire fish surface with extra virgin olive oil using a pastry brush.
9. Transfer the fish to a parchment-lined baking sheet, propping it upright with folded foil if needed.
10. Roast at 375°F for 35-40 minutes until the flesh flakes easily with a fork.
11. Baste the fish with clarified butter every 15 minutes during cooking.
12. Check for doneness by inserting a thermometer into the thickest part—it should read 145°F.
13. Rest the fish on the baking sheet for 5 minutes before serving.
14. Use two large spatulas to transfer the whole fish to a serving platter.

You’ll notice the herb-infused flesh remains remarkably moist while the skin crisps beautifully. The clarified butter basting creates a golden sheen that makes this dish visually stunning. Consider serving it family-style with roasted fingerling potatoes to soak up the flavorful pan juices.

Thai-Style Steamed Whole Catfish

You’ve probably seen this stunning dish at Thai restaurants, but making Thai-style steamed whole catfish at home is surprisingly straightforward. This aromatic preparation highlights the fish’s delicate texture while infusing it with vibrant Southeast Asian flavors.

Ingredients

– 1 whole catfish (2-3 pounds), scaled and gutted
– 3 tablespoons coconut aminos
– 2 tablespoons fish sauce
– 1 tablespoon toasted sesame oil
– 4 garlic cloves, microplaned
– 1-inch piece fresh ginger, julienned
– 2 Thai chilies, thinly sliced
– ¼ cup fresh cilantro leaves
– 2 scallions, bias-cut
– 1 lime, quartered

Instructions

1. Rinse the whole catfish under cold running water and pat completely dry with paper towels.
2. Score three diagonal cuts on each side of the fish, cutting through to the bone.
3. Combine coconut aminos, fish sauce, and toasted sesame oil in a small bowl.
4. Brush the marinade mixture evenly over both sides of the fish and into the score marks.
5. Stuff the cavity with microplaned garlic and julienned ginger.
6. Arrange the fish on a heatproof plate that fits inside your steamer basket.
7. Scatter Thai chilies over the fish surface.
8. Bring 2 inches of water to a rolling boil in a wok or large pot fitted with a steamer.
9. Place the plate with fish into the steamer and cover tightly with a lid.
10. Steam over high heat for 12-15 minutes until the flesh flakes easily with a fork.
11. Check the water level halfway through cooking and add boiling water if needed.
12. Remove the fish carefully using two spatulas to prevent breaking.
13. Garnish with fresh cilantro leaves and bias-cut scallions.
14. Serve immediately with lime quarters for squeezing.

Velvety and moist, the catfish flakes apart at the slightest pressure while absorbing the complex umami notes from the marinade. The chili heat builds gradually, making this excellent served over jasmine rice to balance the intensity. For a dramatic presentation, bring the whole steamed fish directly to the table and let guests serve themselves family-style.

Lemon Garlic Roasted Whole Catfish

Kickstart your dinner with this vibrant whole fish that delivers bold citrus and garlic notes. Roasting at high heat creates crispy skin while keeping the flesh moist. This impressive centerpiece comes together with minimal effort for maximum flavor.

Ingredients

– 1 whole catfish (3-4 pounds), scaled and gutted
– 3 tablespoons extra virgin olive oil
– 4 cloves garlic, minced
– 2 lemons, one juiced and one sliced into 1/4-inch rounds
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the catfish completely dry with paper towels, including inside the cavity.
3. Make three 1/2-inch deep diagonal slashes on each side of the fish.
4. Combine olive oil, minced garlic, lemon juice, thyme, salt, and pepper in a small bowl.
5. Rub the seasoning mixture evenly over the entire fish, including inside the slashes and cavity.
6. Stuff the cavity with lemon slices, arranging them in a single layer.
7. Place the fish on a parchment-lined baking sheet.
8. Roast for 25-30 minutes until the skin is crisp and the flesh flakes easily with a fork.
9. Insert an instant-read thermometer into the thickest part; it should register 145°F.
10. Let the fish rest for 5 minutes before serving to allow juices to redistribute.
11. Transfer to a platter using two spatulas for support.
12. Garnish with additional fresh thyme if desired.
Hearty and satisfying, the flesh remains remarkably moist while the skin turns shatteringly crisp. The garlic infuses every bite without overpowering the delicate fish flavor. Serve alongside roasted fingerling potatoes to soak up the lemony pan juices, or flake over a bed of arugula for a lighter meal.

Creole Whole Catfish with Red Beans

A whole catfish dish that brings authentic Creole flavors to your table with minimal effort. This recipe combines perfectly seasoned fish with creamy red beans for a complete meal that satisfies both comfort food cravings and sophisticated palates. Achieving restaurant-quality results at home requires just a few key techniques and quality ingredients.

Ingredients

– 1 whole catfish (3-4 pounds), scaled and gutted
– 2 tablespoons Creole seasoning blend
– 1 tablespoon clarified butter
– 1 cup dried red kidney beans, soaked overnight
– 4 cups homemade chicken stock
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 green bell pepper, seeded and diced
– 2 celery stalks, finely chopped
– 2 bay leaves
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– 2 tablespoons fresh parsley, chopped
– Kosher salt to season

Instructions

1. Rinse the soaked red beans thoroughly under cold running water and drain completely.
2. Combine beans, chicken stock, bay leaves, and 1 teaspoon kosher salt in a large Dutch oven.
3. Bring to a boil over high heat, then reduce to a gentle simmer at 200°F for 90 minutes.
4. Pat the whole catfish completely dry with paper towels, inside and out.
5. Rub the catfish thoroughly with Creole seasoning, including the cavity.
6. Heat clarified butter in a large cast-iron skillet over medium-high heat until shimmering.
7. Sear the catfish for 4-5 minutes per side until the skin is crisp and golden brown.
8. Transfer the skillet to a preheated 375°F oven and roast for 15-18 minutes.
9. Sauté diced onion, bell pepper, and celery in the bean pot for 8 minutes until softened.
10. Add minced garlic and cook for 1 minute until fragrant.
11. Stir in smoked paprika and cayenne pepper, cooking for 30 seconds to bloom the spices.
12. Return beans to the pot and simmer for 20 minutes until creamy and thickened.
13. Remove bay leaves and stir in chopped parsley just before serving.
14. Check fish doneness by inserting a thermometer into the thickest part—it should read 145°F.
15. Let the catfish rest for 5 minutes before serving with the red beans.

Juicy, flaky catfish contrasts beautifully with the creamy, spice-infused beans. The crisp skin provides textural interest against the tender flesh. For a dramatic presentation, serve the whole fish tableside with beans mounded alongside, garnished with extra fresh parsley.

Whole Catfish in Tomato and Caper Sauce

Perfectly balanced between briny and bright, this whole catfish dish transforms humble ingredients into restaurant-worthy fare. Pan-searing creates a crisp skin that contrasts beautifully with the tangy tomato-caper sauce simmering beneath.

Ingredients

• 1 whole (2 lb) freshwater catfish, scaled and gutted
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, thinly sliced
• 1 (28 oz) can San Marzano tomatoes, crushed by hand
• ¼ cup dry white wine
• 2 tbsp brined capers, rinsed
• 1 tsp Calabrian chili paste
• ½ cup fish stock
• 2 tbsp unsalted butter, chilled and cubed
• ¼ cup fresh flat-leaf parsley, roughly chopped
• Kosher salt and freshly ground black pepper

Instructions

1. Pat the catfish completely dry with paper towels and season both sides generously with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
3. Place the catfish in the skillet and sear for 4 minutes without moving to develop a golden-brown crust.
4. Carefully flip the fish using a fish spatula and sear the second side for 3 minutes until skin is crisp.
5. Transfer the catfish to a plate, keeping the rendered fat in the skillet.
6. Add diced onion to the skillet and sauté for 5 minutes until translucent and lightly caramelized.
7. Stir in sliced garlic and cook for 1 minute until fragrant but not browned.
8. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
9. Add hand-crushed tomatoes, capers, Calabrian chili paste, and fish stock.
10. Simmer the sauce uncovered for 12 minutes until slightly thickened.
11. Return the catfish to the skillet, spooning sauce over the top.
12. Cover and cook over low heat for 8 minutes until the fish reaches 145°F internally.
13. Remove the skillet from heat and swirl in chilled butter cubes until emulsified.
14. Stir in chopped parsley and adjust seasoning with salt and pepper.

Succulent flesh flakes effortlessly from the bone while the crisp skin provides textural contrast. The piquant sauce, bright with tomatoes and briny capers, cuts through the catfish’s richness beautifully. Serve it family-style with crusty bread for sopping up every last drop of sauce, or plate it over creamy polenta for a more composed presentation.

Honey Glazed Whole Catfish with Ginger

Fragrant and impressive, this honey-glazed whole catfish showcases how simple ingredients create extraordinary flavor. The ginger adds a warm, aromatic note that perfectly balances the sweet honey glaze. Preparing a whole fish might seem intimidating, but the results are well worth the effort.

Ingredients

– 1 whole catfish (3-4 pounds), scaled and gutted
– 3 tablespoons extra virgin olive oil
– 2 tablespoons raw wildflower honey
– 1 tablespoon freshly grated ginger root
– 2 cloves garlic, minced
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup dry white wine
– 2 tablespoons unsalted butter
– 2 tablespoons fresh cilantro leaves, chopped

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the whole catfish completely dry with paper towels, including inside the cavity.
3. Make three diagonal slashes through the skin on each side of the fish, cutting about halfway to the bone.
4. Rub the entire fish, inside and out, with extra virgin olive oil.
5. Season the fish thoroughly with fine sea salt and freshly cracked black pepper, including inside the cavity.
6. Combine raw wildflower honey, freshly grated ginger root, and minced garlic in a small bowl.
7. Brush the honey-ginger mixture evenly over the entire surface of the fish, working it into the slashes.
8. Place the prepared fish on a parchment-lined baking sheet.
9. Roast at 400°F for 20-25 minutes, until the flesh flakes easily with a fork but remains moist.
10. Transfer the cooked fish to a serving platter using two large spatulas for support.
11. Pour dry white wine into the hot baking sheet to deglaze, scraping up any browned bits.
12. Add unsalted butter to the pan sauce and swirl until melted and slightly thickened.
13. Drizzle the warm pan sauce over the glazed catfish.
14. Garnish the finished dish with freshly chopped cilantro leaves.
Luscious and flaky, the catfish develops a crisp skin while remaining incredibly moist inside. The honey caramelizes into a glossy, sticky glaze that contrasts beautifully with the spicy ginger notes. Serve it family-style with steamed jasmine rice to soak up the aromatic pan sauce, or pair with roasted seasonal vegetables for a complete meal.

Cajun Blackened Whole Catfish

Let’s get straight to this bold Southern classic that delivers serious flavor with minimal fuss. Cajun blackening creates a crusty, spice-charred exterior while keeping the fish moist inside. This method works beautifully with whole catfish’s firm texture.

Ingredients

– 1 whole catfish (2-3 pounds), gutted and scaled
– 2 tablespoons clarified butter
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1½ teaspoons onion powder
– 1 teaspoon dried thyme
– 1 teaspoon cayenne pepper
– ½ teaspoon freshly ground black pepper
– ½ teaspoon fine sea salt
– ¼ teaspoon white pepper

Instructions

1. Pat the whole catfish completely dry with paper towels, including inside the cavity.
2. Combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, sea salt, and white pepper in a small bowl.
3. Rub the spice mixture evenly over the entire surface of the fish, including inside the cavity.
4. Let the seasoned fish rest at room temperature for 15 minutes to allow the spices to adhere.
5. Heat a cast-iron skillet over high heat until smoking hot, about 5-7 minutes.
6. Brush the clarified butter generously over both sides of the fish.
7. Carefully place the catfish in the hot skillet and cook for 4-5 minutes without moving.
8. Flip the fish using a wide spatula and cook for another 4-5 minutes until the skin is deeply charred.
9. Insert an instant-read thermometer into the thickest part of the flesh; it should register 145°F.
10. Transfer the fish to a wire rack and let rest for 3 minutes before serving.

Keep in mind that the blackened crust should be dark but not burnt—watch for smoke signals. The firm, flaky flesh stands up well to bold sides like creamy grits or tangy coleslaw. For a dramatic presentation, serve the whole fish on a large platter with lemon wedges and fresh parsley scattered around.

Whole Catfish with Coconut Curry

Kickstart your culinary adventure with this vibrant whole catfish curry, where tender fish meets aromatic coconut broth. This Southeast Asian-inspired dish delivers bold flavors in under an hour, perfect for weeknight dinners that feel special. Fresh herbs and warming spices create layers of complexity that will transport your taste buds.

Ingredients

– 1 whole catfish (2-3 lbs), scaled and gutted
– 2 tbsp coconut oil
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 2 tbsp red curry paste
– 1 can (13.5 oz) full-fat coconut milk
– 1 cup fish stock
– 2 tbsp fish sauce
– 1 tbsp palm sugar
– 1 red bell pepper, julienned
– 1/4 cup fresh Thai basil leaves
– 2 tbsp fresh lime juice
– 2 scallions, thinly sliced

Instructions

1. Pat the whole catfish completely dry with paper towels, including the cavity.
2. Score the fish skin in 3-4 places on each side, cutting about 1/4 inch deep.
3. Season the catfish generously inside and out with kosher salt.
4. Heat coconut oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the catfish for 3-4 minutes per side until golden brown, using a fish spatula to carefully flip.
6. Transfer the seared catfish to a plate and set aside.
7. In the same pot, sauté sliced onion for 4-5 minutes until translucent.
8. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
9. Stir in red curry paste and cook for 30 seconds to bloom the spices.
10. Pour in coconut milk and fish stock, scraping up any browned bits from the bottom.
11. Add fish sauce and palm sugar, stirring until the sugar dissolves completely.
12. Return the catfish to the pot, spooning some sauce over the top.
13. Cover and simmer gently for 15-18 minutes until the fish flakes easily with a fork.
14. Add julienned bell pepper during the last 3 minutes of cooking to maintain crispness.
15. Remove from heat and stir in Thai basil, lime juice, and sliced scallions.
16. Let rest for 5 minutes before serving to allow flavors to meld. Expect flaky, moist fish that falls away from the bone, swimming in a creamy coconut curry with subtle heat and bright acidity. Serve over jasmine rice to soak up every drop of the aromatic broth, or with crusty bread for dipping into the rich sauce.

Mediterranean Whole Catfish with Olive Tapenade

A whole catfish transforms into Mediterranean elegance when stuffed with briny olive tapenade. This impressive centerpiece delivers bold flavors with surprisingly simple preparation. Your guests will never guess how effortless this restaurant-quality dish truly is.

Ingredients

• 1 whole catfish (3-4 pounds), scaled and gutted
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 1 cup Kalamata olive tapenade
• 4 sprigs fresh rosemary
• 2 lemons, thinly sliced
• ¼ cup dry white wine

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the whole catfish completely dry with paper towels, including the cavity.
3. Score three diagonal cuts through the skin on each side of the fish, cutting just to the bone.
4. Rub the entire exterior with extra-virgin olive oil, ensuring even coverage.
5. Season the fish inside and out with coarse sea salt and freshly cracked black pepper.
6. Stuff the cavity with Kalamata olive tapenade, packing it firmly against the backbone.
7. Tuck fresh rosemary sprigs and lemon slices between the tapenade and fish flesh.
8. Transfer the stuffed catfish to a parchment-lined baking sheet.
9. Roast at 400°F for 25-30 minutes until the flesh flakes easily with a fork.
10. Pour dry white wine over the fish during the final 5 minutes of cooking.
11. Check for doneness by inserting a fork at the thickest part; flesh should be opaque and separate cleanly.
12. Rest the catfish for 5 minutes before serving to allow juices to redistribute.

Crisp skin gives way to moist, flaky flesh infused with the tapenade’s briny depth. The rosemary and lemon slices perfume every bite without overwhelming the delicate catfish. Serve this stunning whole fish with roasted fingerling potatoes to soak up the flavorful pan juices.

Smoked Whole Catfish with Herb Marinade

Every smoked whole catfish delivers impressive flavor with minimal effort. Elevate this freshwater favorite with an aromatic herb marinade that penetrates deep. Expect perfectly flaky flesh and crispy skin when following these precise steps.

Ingredients

– 1 whole catfish (3-4 pounds), scaled and gutted
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 4 garlic cloves, minced
– 2 tablespoons fresh thyme leaves
– 1 tablespoon fresh rosemary, finely chopped
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black pepper
– 2 cups applewood smoking chips, soaked in cold water for 30 minutes

Instructions

1. Pat the whole catfish completely dry with paper towels, including the cavity.
2. Whisk together extra-virgin olive oil, freshly squeezed lemon juice, minced garlic cloves, fresh thyme leaves, finely chopped fresh rosemary, kosher salt, and freshly cracked black pepper in a small bowl.
3. Score the catfish skin diagonally three times on each side, cutting ¼-inch deep.
4. Rub the herb marinade thoroughly over the entire fish, including inside the cavity and into the scored cuts.
5. Refrigerate the marinated catfish uncovered for exactly 2 hours to allow the skin to dry.
6. Prepare your smoker by heating it to 225°F and adding the soaked applewood smoking chips to the chip box.
7. Place the catfish directly on the smoker rack, positioning it diagonally if needed for even smoking.
8. Smoke the catfish at 225°F for 2 hours without opening the smoker lid.
9. Check the internal temperature with an instant-read thermometer inserted into the thickest part of the flesh; it should register 145°F.
10. Carefully transfer the smoked catfish to a cutting board using a large spatula.
11. Let the catfish rest for 10 minutes before serving to allow juices to redistribute. Crisp skin results from the initial drying step, while the diagonal scoring helps the marinade penetrate evenly. Maintaining consistent 225°F temperature ensures the flesh cooks through without drying out. Checking internal temperature guarantees food safety while preserving moisture. Crunchy skin gives way to remarkably moist, flaky flesh with subtle smoke infusion. Consider serving alongside grilled seasonal vegetables or flaking over citrus-dressed greens for contrasting textures.

Conclusion

From crispy fried to elegant baked preparations, these 19 whole catfish recipes offer incredible variety for any home cook. We hope you find new favorites to enjoy with family and friends! Don’t forget to leave a comment telling us which recipe you loved most, and share this collection on Pinterest so other cooks can discover these flavorful meals too.