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Best Catfish Recipes

Best Catfish Recipes

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Top Rated Catfish Recipes

Blackening fish is an easy method of cooking them in a seasoned skillet to produce a dark-brown exterior and a wonderfully moist interior. Although the blackened fish may look slightly burned, if cooked properly it will taste heavenly. While the use of a cast-iron skillet is preferred, a sauté pan also can be used with good results.This recipe was originally published in "Ralph Brennan's New Orleans Seafood Cookbook," and is used with permission.


The Best Fried Catfish Recipe

There is no logical explanation why the thought of frying catfish makes me feel like I&rsquove just stepped onto the set of an old TV show about a hillbilly family that moved to Beverly Hills &ndash go figure. I liked the show. Although I don&rsquot remember Granny &ldquofryin up a mess o&rsquo catfish&rdquo, she probably did.

I grew up in the Midwestern part of America, close to the convergence of the Mississippi and Missouri Rivers, so catfish was readily available in our area. During the summers, my parents often got us up very early for a Saturday morning fishing trip.

They almost always came home with a few catfish.

Occasionally, one or two stubborn fish were determined to remain alive, perhaps plotting their escape options. They were even given a bit of a reprieve &ndash a few more hours of life in the bathtub. And to their surprise a couple of little children to pet them.

However, we knew we only had them to play with for a few hours. Soon, their &lsquotime&rsquo would come &ndash or dinner time would soon come upon us. We suffered no sadness because we were aware that they were for our nourishment.

During the school year, our fish came from a little shop that was situated on the banks of the Missouri River. My mother put in her order in early September and it was always ready for her to collect every Friday afternoon.

There is something about frying catfish that reminds me of home and family. Those meals were when we spent a lot of quality time together.

When I was younger, I could help by coating the fish with flour and spices and also making some of the side dishes. As a teenager, there were more side dishes to prepare, but I also began to learn how to fry the catfish.

This was a good opportunity for my parents to explain how the fish should look and what the proper shade of golden brown was for a good piece of catfish.

I had to learn to pay attention and try not to get popped by the hot grease. But most of all, I had to learn how to stand at the stove and wait for my food to finish cooking.

CHEF TIP #1: Lay a dry towel down on a baking sheet and place the fish pieces on the towel. Take a second towel and lay that on top. Go around each piece and pat it dry. If the fish is too wet when it goes into the flour mixture, the coating on the fish will be too clumpy and when it&rsquos fried it may be too soggy or chewy.

There are many different spices, seasonings and other ingredients you can use when creating your batter. You can try a &lsquofish and chips style&rsquo batter for a texture that will be light and crispy. Try mixing a strong beer with the dry ingredients it can greatly add to the flavor of the batter.

You can also see how a Parmesan cheese and bread crumb dry mix will work with your batter. These two items along with an egg white wash will cause your batter to be crunchy outside yet will leave the fish flaky and tender on the inside. Adding a handful of dill to a batter mixture is also a great idea.

CHEF TIP #2: There are two ways to test the oil to make sure it&rsquos hot enough for frying. The first is that you can sprinkle a small pinch of the flour mixture into the oil. If it begins to sizzle, the oil is ready for the fish. Secondly, you should be able to see the smoke rising from the oil when it has reached the proper temperature.

After a few fish fries, you might even come up with your family&rsquos trademark catfish batter. It could be the one to use if you enter a local fish fry competition.

More Tips For Flavorful Fried Catfish

  • To keep the oil temperature close to 350F &ndash 375F, fry only two or three pieces of fish at a time. Each piece that goes into the oil drops the temperature. Too many pieces of fish will keep the oil from quickly reheating. Cool oil produces greasy fish and that adds calories so let a minute or so lapse between frying batches. This will allow the oil to reheat. Test it again with a pinch of seasoning, or use a cooking thermometer, if you have one.
  • Be careful that you don&rsquot overcook batter-coated fish. When it turns a nice golden brown, your fish is done. It can change for golden to dark brown very fast and when it does, the batter could be burned which gives it a bitter taste.
  • When you remove it from the oil, give the fish a few minutes to drain. Place the pieces on top of a wire rack that has been set over a shallow pan or baking sheet. If you don&rsquot have a wire rack, place the fish on a plate that has at least 2 or 3 papers towels on it. They will soak up a lot of the oil.
  • If you are cooking for a large number of people, set the rack or oven-safe plate in a preheated oven on a low setting of 200F to keep it warm. The other option is to let people start eating the side dishes and serve the fish in batches as soon as it&rsquos ready.

Here is the recipe for a very traditional Southern Fried Catfish. It&rsquos the kind of catfish southerners have enjoyed for years and still enjoy today. Any day is the perfect time for you to fry up a mess* of catfish for dinner.

1. Baked Lemon Catfish

Lemon juice from one lemon (this can be substituted for bottled lemon juice)

Preheat oven to 350 degrees

Thoroughly spray inside of glass baking dish with non-stick cooking spray

Place fish in a baking dish. Sprinkle with lemon pepper, salt, and pepper on both sides

Drizzle with fresh lemon juice

Bake for approximately twenty minutes. Fish is done when it flakes easily with a fork.

Serve with vegetables that are in season, such as fried zucchini

Heat oil or butter in a pan until it is hot enough for frying

While oil is heating up, whisk together eggs in mixing bowl and set aside

Put flour in a separate bowl and set aside

Dip catfish into the mixing bowl of eggs, ensuring that fish is thoroughly coated

Toss catfish in mixing bowl with flour until it is thoroughly coated with flour

Shake excess flour back into the bowl

Place in the pan after the oil is hot enough. Cook for approximately 4-5 minutes on each side or until golden brown.

Serve with mashed potatoes and green beans

Tip: If flour is not available, cornmeal or bread crumbs can be used as a substitute. Use the same amount as flour, and use the same process to make sure that catfish are thoroughly coated in the cornmeal or bread crumbs. Both will still provide a delicious coating with a golden crunch for the entire family to enjoy.

3. Baked and Marinated

The easiest recipe requires almost no preparation, and still tastes delicious!

Marinade of your choice. Reading the back of labels at the grocery store will often tell you what the marinade tastes best with. Often, it will say seafood or fish on the label. If not, a lemon herb marinade is an excellent choice.

Dump marinade into a bowl large enough for fish

Place fish in a bowl. Make sure that they are thoroughly covered with the marinade.

Place a lid on the bowl and refrigerate for at least one hour.

Often, cooking spray is not a necessity for this recipe, but those that have a problem with fish sticking to their favorite baking dish are encouraged to use it as an extra precaution. Simply spray the bottoms of the baking dish.

Place fish and additional marinade in baking dish.

Preheat oven to 350 degrees

Cook for approximately 20 minutes or until done. Flip halfway through cooking. Fish is done when it flakes easily with a fork. Please be advised that cooking times may vary depending on the type of oven used.

How to Smoke Catfish

You can smoke catfish in a regular smoker or in a grill. Keep the temperature of the smoker or grill in the 190-200 degree range. If the smoker temperature gets too hot, the juices will bleed out of the fish and it won't be as moist.

Apple or cherry is good wood to use. It won't take a whole lot, either. One good fist sized chunk, or a couple handfuls of water soaked chips wrapped in foil should do it. And if it's not smokey enough for you, use more the next time.

Continue smoking the catfish until it flakes. Remove it and let it cool before eating. Your smoked catfish will keep stored in the fridge for up to three days. For longer storage, wrap the fillets in plastic wrap, then in foil, and freeze them. They will keep 6 months in the freezer.

More Smoked Catfish Recipes

Teriyaki Catfish -- Marinate fillets in teriyaki sauce, chopped green onions and garlic. To cook them, use the grill-smoking method. They can be marinated overnight for richer flavor.

Easy Catfish Recipe -- Soak these in a simple brine for a short time. Season them with coarse ground black pepper. Smoke 'em with your favorite type of wood chips.

U.S. Catfish Recipe of the Month: Pan-Seared Catfish on Black Olive Toast



Black Olive Toast:

• 1 3.8-ounce can sliced ripe olives, drained and minced
• 1 1/2 teaspoons coarse mustard
• 1 1/2 teaspoons olive oil
• 4 1/2-inch thick slices French bread


• 4 4- to 6-ounce U.S. Farm-Raised Catfish fillets, 1/2 inch thick
• 2 teaspoons olive oil
• 1 teaspoon hot sauce
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 2 ounces prosciutto or country ham, julienned
• 1 tablespoon capers, rinsed and chopped
• 3 tablespoons sliced almonds, toasted


1. To make Black Olive Toast: In a small bowl, mix together olives, mustard and olive oil. Set aside.
2. To make Catfish: Heat oven to 250° F. In a small bowl, stir together olive oil, hot sauce and lemon juice. Brush on both sides of catfish. Heat a nonstick skillet over medium high heat and add catfish fillets, two at a time. Cook about 4 to 5 minutes per side, or until brown, turning only once. Repeat with remaining catfish fillets. Transfer to a baking dish and keep warm in a 250°F oven.
3. Over medium heat, melt butter in the same skillet. When lightly brown, add prosciutto and sauté for about 1 minute. Remove from heat add capers and almonds.
4. Just before serving, toast French bread and spread with black olive mixture. Place a piece of toast on each plate, top with catfish, and spoon over prosciutto-butter sauce. Makes 4 servings.

Recipe developed by Elizabeth Terry, Elizabeth on 37th, Savannah, Ga.

So searching the interwebs far and wide I found these 12 that seem to be the “best” out there. My requirements were simple when choosing them.

First, is it easy to make?

Second, does the author provide proof it works?

Third, can I get the ingredients pretty much anywhere?

Fourth, is it easy to make?

The first thing I wanted to know was, what kind of bait do I need or should use to have the best chance of success.

What I found was that there is a short list of the best homemade baits:

  • chicken liver
  • minnows
  • grasshoppers
  • night crawlers
  • worms
  • live perch
  • shad
  • crawfish
  • stinky baits
  • marshmallows
  • small frogs
  • cheese
  • hot dogs
  • peanut butter

So armed with that I began my search and here are the 12 best homemade catfish bait recipes that I was able to dig up.

Catfish Bait Recipe #1: Father's Recipe

Here are some of the things you’ll need in regards to how to make your own catfish bait or at least the best homemade catfish bait:

  • 1 1/2 c. Livers (Chicken, Deer, Cow, whatever you have)
  • 1/4 c. Flour
  • 2-3 T. Garlic Salt
  • 1 Sardine & 2 T. Sardine Oil (from the can)
  • 2 tsp Strawberry Jello
  • 1 egg

You should blend the liver until it becomes a liquid, then empty it into a clean PLASTIC peanut butter jar and add the remaining ingredients. Stir well until thick. Cover.

Do NOT open indoors. You should allow the bait to sit for at least forty-eight hours. Remember, the rawer, the better.

I love the above recipe for its simplicity, and the author says that it definitely does its job of catching plenty of catfish.

Catfish Bait Recipe #2: Catfish Melange

  1. Melt 1 pound of cheese (I like to use Velveeta).
  2. Chop up 6 or 8 ounces of chicken liver and add it to the melted cheese.
  3. Add a spoonful of garlic powder, and mix in 1 can of wet dog food… plus about 12 minnows and some flour.
  4. Mix it up in a blender or food processor, put a bit on the end of your hook, and hold on!

Catfish Bait Recipe #3: Catfish Stink Bait Recipe

While it isn’t the best smelling homemade catfish bait out there, it is the most effective.

  • 2 Cans Tuna in Oil
  • 2 Cans Sardines in Mustard
  • ½ lb. Chicken Livers
  • 2 Boxes Stuffing Mix
  • 1 Bag Stuffing Bread

Mix tuna, sardines and chicken livers in a sealable container. Seal and set outside for a week. Remember to place in a secure, raccoon proof location. A week later, outside, mix in stuffing mix and stuffing bread until a thick dough-like consistency is reached. Be sure to use a utensil you will not need in the future or stick to stir the mixture.

Catfish Bait Recipe #4: Cajun Catfish Bait

  1. Mix 1 pound of rotten minnows, ½ cup water, ½ cup parmesan cheese, 1 box of jello (cherry is good), 1/4 cup molasses, 3 tablespoons of onion salt, 3 tablespoons of garlic salt, 1 cup of bread crumbs, and 3 tablespoons of soy sauce… all in a blender!
  2. Once it's mixed, put it in a big bowl.
  3. Add flour to it, and work it into a big stinky batch of dough.
  4. Grab a small chunk of the stuff, put it on a #4 treble hook, and drop it down for instant catfish strikes.

Catfish Bait Recipe #5: Lye Soap Catfish Bait Recipe

While outside or in a well-ventilated area, put the water in a glass bowl and slowly pour in the lye, letting it dissolve. The mixture will heat up as the lye reacts to the water. Let cool till the temperature reaches around 85 degrees. Melt lard and bring the temperature to 90 degrees. Slowly pour the dissolved lye into the lard as you continue to stir. Stir the mixture until it reaches the consistency of thick gravy. Pour into ice cube trays and let set for three days. Cubes should set and able to slide a hook through.

You might have reservations about using lye in your homemade catfish bait, however, the author claims that it is very effective.

Catfish Bait Recipe #6: Old Man Liver

  1. Blend up about a pound of chicken liver, a half box of corn flakes, a half cup of garlic powder, one-third a cup of parmesan cheese, molasses, and sugar.
  2. When it's mixed, put it in some small dishes…then put whatever you're not going to use in a freezer. Of course, it works better if “served” to the catfish fresh.
  3. Add some flour to thicken enough so it will stay on a hook.

Catfish Bait Recipe #7: Wheaties Catfish Bait Recipe

  • 4 Cups Wheaties Cereal
  • 1 lb. Hamburger
  • ½ Cup Parmesan Cheese
  • 1 Tablespoon Garlic
  • ¼ Cup Cooking Oil (used works better)
  • Water

Combine all ingredients in a large bowl then slowly add water until you reach a doughy consistency.

Catfish Bait Recipe #8: Chicken ‘n' Beer Baiter

  • 3 cups of cornmeal
  • 3 cups of flour
  • 2 cups of oatmeal
  • 1 full can of beer (the older, the better!)
  • 12 “ripe” minnows, shad, or small tuna (the more oily the better!)
  • 10 ounces of corn syrup
  • A bunch of chicken livers, shrimp. cat food, etc… (whatever else you want to add to “spice” things up!)
  • 1 big container to hold everything
  1. Mix it all together to a consistency like peanut butter. (Add milk or beer to get it to the right consistency.)
  2. Seal the container and let it sit for 2-3 weeks outside…it's all going to rot… BAD. If it thickens up too much, spray with WD-40 and mix it again.

Catfish Bait Recipe #9: Liver Loaf Catfish Bait Recipe

Cut the chicken livers into small pieces. Combine molasses and chicken livers into large bowl, adding bread after. Smush together with hands until all ingredients are combined and a formable consistency.

Catfish Bait Recipe #10: “Clean” Catfish Bait

  • A few bars of ivory soap
  • a half cup of sugar
  • a half cup of water
  • 2 or 3 plastic ice trays
  1. Mix the water and sugar in a small pot and dissolve it.
  2. Use a grater to shave some soap into the mixture and heat it all over a low fire. Stir until all the soap is melted.
  3. Use a spoon and fill the ice trays with the soapy/sweet mixture.
  4. Let the soapy mixture in the ice trays cool for just a few minutes, just until it starts to solidify again. Do NOT let it get too solid, or it will break.
  5. Remove the cubes, cut then into smaller bait-size chunks. (remember, don't let it harden all the way or this will be impossible!)
  6. Place the cubes into an air tight container… when ready, put them on single or trable hooks and fish!

Now…if you want to keep things simple just use chunks of Velveeta cheese… or some sort of meaty dog food. Another way is to use chunks of hot dog, put 'em in a jar and cover them with fish oil and minced garlic.

Catfish Bait Recipe #11: Meat and Cheese Catfish Bait Recipe

  • 1 lb. Uncooked Ground Meat (beef, turkey, deer, etc.)
  • 1 Cup Velveta Cheese or American Cheese Slices
  • 1 Tablespoon Garlic (preferably minced)
  • Flour

Melt cheese until soft. Combine with meat and garlic and mix until cheese is evenly distributed. Slowly add flour to mixture until you reach a play-dough like consistency. Form into balls. Keeps well in a plastic bag in the freezer.

Catfish Bait Recipe #12: Cream Corn Homemade Catfish Bait Recipe

  • 1 Can Cream Corn
  • ¼ Cup Leftover Grease (bacon drippings, hamburger grease, etc.)
  • 2 Cups Corn Meal
  • 1 Cup Oats
  • 1 Tablespoon Corn Starch

Mix cream corn and grease. Heat until warm and grease melts. Mix dry ingredients in large bowl. Pour corn and grease mixture into dry ingredients. Mix together well and form balls to your desired size.

Where I found these homemade catfish bait recipes:

Tell me what you think, do you have your own favorite catfish bait you want to share?

Taste of the South: Fried Catfish

Breaded, seasoned, and fried, our fried catfish recipe will have you coming back for seconds.

Fried Catfish Recipes

Members of our Food staff have a tough time arriving at a consensus when it comes to the Southern delicacy of fried catfish. We tried a variety of techniques, from soaking catfish overnight to combining the best ingredients from several different recipes. We found 4- to 6-ounce, thin-cut, farm-raised fillets easy to manage in the skillet, and they curl up when cooked, giving great eye appeal. If you purchase frozen fillets, place them in a colander with a pan underneath, and thaw in the refrigerator overnight otherwise, keep them in the coldest part of your refrigerator, and use within two days.

In searching for the perfect fried catfish recipe, we found the answer in a simple ingredient𠅌ornmeal. It offers a crunchy texture without a greasy taste. Fried catfish opinions aside, we all agree our choices for side dishes are hush puppies, baked beans, and coleslaw. As for catfish condiments, a dab of ketchup and tartar sauce and a squeeze of lemon are high on our list.

Best Catfish Recipes - Recipes

Welcome.  You will find many catfish recipes including recipes for channel cat, flathead catfish and blue catfish using different cooking methods from baked to fried. Feel free to use your favorite catfish with any of these recipes.

If you asked people which catfish they preferred to eat, the channel  and flathead cat would top the list and the blue catfish would round out in third place.  In another area of the country (or even water location), the list would be different.

Catfish Identification

How do you tell a blue catfish from a channel cat when they are smaller in size?  The anal fin on the blue catfish has 30-35 rays, and the channel catfish has 24-29 rays (rays are the horny spine held together by webs of skin). 

The channel cat may have a few spots on the sides and the blue catfish will not (the blue catfish body is notably humped in the front of the dorsal fin too). If you look at these fish anatomy images, it will help you understand what I'm talking about.

But one thing in common with all three is the muddy taste you find when the water quality is not at its best.  These are the catfish you catch in muddy, swampy water - lake water is generally cleaner.

I have a trick (three actually) that removes this taste from the meat including more catfish prep and cooking tips below.

How to Purge Catfish

Fill the pool with water and put the catfish in it.  Change the water every few hours when dirty or until it is no longer muddy.  This may take a day or two depending on how often you change the water and where you caught them.  Clean water = clean catfish.  It may be a pain but will be so worth it because your catfish will be delicious.

Another way to purge fish of the mud flavor is to use salt/buttermilk soak.  Buttermilk is also used in wild game meat (less the salt) to rid the meat of the "gamey" or "wild" taste. 

Soak the catfish fillets in buttermilk with a 2 teaspoons of salt for 45-60 minutes before cooking.  Make sure the buttermilk covers the fillets.  Works like a charm.  Rinse off the fillets and pat dry - they are ready to go.

Bring the fillets to room temperature before cooking.

To make catfish strips , cut off the yellow meat (bad tasting) from the shoulders of the fish.  Split the catfish fillet from the lateral line and remove the brown/dark meat (this is bad tasting also), and cut the remaining white meat across the grain into "fingers."  Catfish fingers recipe below. 

This blue catfish recipe uses Cajun spices for the catfish breading and is fried to perfection.  I love a thin, spicy coating and dipping in tartar sauce.


1 lb catfish fillets
2 eggs
1/2 cup milk
1 tsp Cajun seasoning*
1 cup ground yellow cornmeal
1/4 cup flour
oil for frying
lemon wedges

Whip the eggs and milk together and add the Cajun seasoning to the egg mixture.  Mix the cornmeal and flour together and place on a plate.  Dip the fillet in the seasoned egg mixture and place on the cornmeal/flour mixture.

Sprinkle the top of the fillet with the dry mixture and press in with your hand.  Place on a baking sheet and repeat until all fillets are coated.  Let fish stand for 15 minutes before cooking them in the hot oil.

Meanwhile, preheat oil to 350 degrees on medium-high heat in a heavy skillet or cast iron pan.

Carefully place a few pieces of fish in the oil and do not overcrowd.  Fry until brown and crispy, about 2 to 3 minutes per side (depending on how thick and big the fillets are).  If the fish easily flakes with a fork, it is done.  Place on paper towels and season with a squirt of lemon juice and salt. 

*If you do not have Cajun seasoning, please feel free to use Old Bay seasoning or a couple drops of hot sauce.

I suggest when you try this blackened catfish recipe, that you do it outside on the grill.  There is a lot of smoke and strong vapors from the pepper and to be on the safe side you need to be in a well ventilated area.


3 flathead catfish fillets - cleaned and dried
2 TBS canola oil, for cast iron pan
2 TBS Dijon mustard

Spice Mix
3/4 tsp cayenne pepper
1 tsp lemon pepper *
1 tsp garlic powder
dash kosher salt
dash ground pepper

Preheat the grill on medium-high heat and place a large heavy skillet on the grill.  Add 2 tablespoons of canola oil and heat until it's really hot.

Preheat oven to 350 degrees and grease a medium baking dish.  Set aside.

Meanwhile, mix the cayenne pepper, lemon pepper, garlic powder, kosher salt and ground pepper together.  Brush/spray the fillets lightly with canola oil and sprinkle with the spice mix. 

Sear both sides of the fish in the cast iron pan on the grill for 2 minutes per side until lightly blackened.  We are NOT cooking the fish at this point. 

Bring back into the house and place the fillets in the prepared baking dish.  Pour the Italian salad dressing over the fillets and brush with the mustard.  Bake for 30 minutes or until the fish flakes easily with a fork.

*If you do not have lemon pepper, just squeeze lemon over the fillets before you brush them with mustard.  Mustard gives it a zing that's good with the heat.


4 channel catfish fillets - cleaned, dried and brushed with oil
3 TBS canola oil, for frying

1/2 cup flour
1 tsp garlic powder
1 tsp kosher salt
2 tsp thyme
2 tsp paprika
1/2 tsp cayenne pepper (or to taste)

Preheat cast iron pan and canola oil on medium-high heat. 

Meanwhile, combine the spice mix together in a bowl.  Dredge fillets in the flour mixture and gently place two fillets in the pan.

Fry 5 to 7 minutes on each side.  Fish is done when it easily flakes with a fork. Drain on paper towels.

Serve with boiled parsley potatoes.  Just melt 2 tablespoons of butter and add 1/2 tsp of dried parsley in the butter.  Pour over the boiled potatoes.

Best Paddlefish Recipes

Paddlefish are a cousin to sturgeon and are also known as spoonbill, spoonbill cat and shovelnose cat.  Paddlefish seldom bite a baited hook, but on occasion are "snagged" accidentally by anglers using treble hooks.  

Spoonbill is a great tasting fish - as long as you clean it right .  A fish under 65 pounds is the best tasting smaller even better. 

If you only keep the ones under 10 pounds, you usually do not have to trim the red meat.  At 15 pounds the red meat begins to get oily and needs to be trimmed (in the directions below).  The best ones yield three 4" fillets from each side.

As soon as you land the fish you would do the following:

Tip 1:  Kill the fish as soon as you have it in the boat (hit it on the head), tie a line through it's gill plate, cut both sides of the gills off and put the fish back in the water. Let it bleed out.  This will get rid of the soured blood taste.

Tip 2:  Keep the fish cold.  This is very important.  If you have ice, put it down into the belly of the fish - you want to cool down the meat as soon as possible.

Tip 3:  There are no bones in paddlefish, so filleting them are very simple.  The third most important step to guarantee great taste is removing the long fibrous "cord" (really looks like a spinal cord).  It's the first thing you remove from the fish so the fillets are not ruined. 

You can cut around the tailbone at the tail, then saw the tailbone/backbone off the ribs and pull the tailbone right out.  You  cut off all the red meat and gray fatty tissue.  One speck of red meat will ruin the flavor.  Then you can cut into steaks.  Place in salt water for 30 minutes to cool.

You may soak them in buttermilk for a few hours to remove any smell or taste that is left over.  Guarantees great results.  Now on to the recipes!

Paddlefish Recipes

Frying the paddlefish steaks like catfish seems to be the favorite way of preparing the spoonbill fillets.  Tips below on preparing my first paddlefish recipe.  If you have a favorite way to fry fish, now is the time to use it.

FRIED PADDLEFISH RECIPE (Fried Spoonbill Recipe)

paddlefish cut into 1 inch chunks

egg and milk to dip fish into

Seasoned Flour
1 cup flour in an resealable bag
1 tsp garlic powder
1 tsp onion powder
salt and pepper
Old Bay seasoning (optional)

breadcrumbs or cornmeal on paper plate
oil for cooking

This is a real simple way to fry spoonbill.  You dip the fish in egg wash, place in the resealable bag and shake until completely covered.  Redip in milk and dredge in breadcrumbs or cornmeal.  Drop tenderly into the hot oil and fry each side until golden brown.  Bring it out and let it sit on paper towel to drain. 

Serve with hush puppies .  Baked potato or french fries and coleslaw (below) complete the meal.


paddlefish fillets, cut into strips or small chunks

You have many choices right now, but I am giving you two right now.  You may grill the spoonbill directly on the grates or in foil with lemon pepper and butter.  The second option is to let fish marinate overnight in your favorite barbecue sauce and grill it that way. 

My favorite is using a homemade whiskey barbecue sauce.  You would cut the fillets into strips or chunks and let it marinate in the barbecue sauce overnight in the refrigerator.

Take the fish out of the sauce and wrap with 1/2 strip of bacon (optional).  Pin with a toothpick if you are using bacon and grill until bacon is brown.

You may skewer the fillets (like below) or place directly on an oiled grate.

The second way to grill paddlefish is to place it directly on the grates or put the fish in foil.  When fish is in the foil, pour some melted butter over fillets and season with lemon pepper.  Grill for 15 to 20 minutes.  Serve with lemon wedges. 

Or you may use a mixture of olive oil, salted butter, garlic powder, salt and pepper to taste in a bowl and use this to marinate the fish while cooking.  Delicious.


pat of butter
lemon pepper

Place a pat of butter on fillet and season with lemon pepper.  Broil until cooked.

(Smoked Spoonbill recipe)

paddlefish, 2" x 3" x 4" chunks or small fillets

2 gallons water
2 cups kosher salt
1/2 cup brown sugar

Dry on a rack in the refrigerator overnight.  Use cherry chips for the smoke (or applewood).  Smoke fillets for 4-1/2 hours at 175 to 200 degrees until internal temperature reaches 150 degrees.  It will take longer if you use larger pieces of fish.

Classic Southern-Fried Catfish

Catfish is a popular dish down South, and for good reason. Although it can be prepared in a variety of ways, including grilled, frying it in a cornmeal coating is the most traditional. And delicious too. Many recipes for fried catfish exist, but there are very few that can beat a few crispy, hot catfish fillets in a cornmeal crust. Our classic recipe, Southern-style, will put dinner on your table in less than 20 minutes. You simply need to find the fillets, as the rest of the ingredients might already be in your pantry and fridge.

If you've been skipping catfish at the fish market, afraid of its muddy taste, don't turn it down again just yet. On the one hand, it is an affordable and nutritious fish, perfect to feed large families. On the other, the taste depends very much on where the fish fed and comes from. Not all catfish will have a muddy taste. Catfish is a bottom feeder, so it indeed eats dirt in the wild, but farmed catfish live in tanks without dirt, so farmed has a brighter flavor and it's a fantastic source of nutrition. Most of the farm-raised catfish in the United States comes from Arkansas, Alabama, Louisiana, and Mississippi. Packed with protein, catfish is also rich in selenium, vitamin B12, and Omega 3 and 6 fatty acids. A 3-ounce fillet of raw catfish has barely 100 calories, but 13 grams of protein.

Hush puppies, small onion-flavored cornmeal dumplings, are classic accompaniments for Southern-fried catfish. You can cook them simultaneously for a quick meal, but you are going to need a big frying pan. For a traditional fish fry, serve your fillets and dumplings along with tartar sauce, and coleslaw.

How To Make Catfish Bait: My Grandfather’s Recipe

I want to share with you what I consider the best homemade catfish bait recipe.

My father taught me this recipe, and I’ve been using it ever since to catch some of the best catfish in my area.

Firstly though, I want to tell everyone that the two recipes I’m going to fill you in on are stink bait recipes.

Catfish stink bait recipes are ideal because everyone’s favorite fish seems to be so attracted to them.

Making catfish bait typically involves the mixing of several unrelated products (at least the ones shown in this article are) so, yes, it is going to smell awful.

If you’re horrified at the idea of creating catfish stink bait recipes then I suggest looking for other types of catfish bait recipes such as channel catfish bait recipes or catfish dough bait recipes.

So, let’s get to it. Here are the things you’ll need to make your own catfish bait:

  • 1 1/2 c. Livers (Chicken, Deer, Cow, whatever you have)
  • 1/4 c. Flour
  • 2-3 T. Garlic Salt
  • 1 Sardine & 2 T. Sardine Oil (from the can)
  • 2 tsp Strawberry Jello
  • 1 egg
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You should blend the liver until it becomes a liquid, then empty it into a clean PLASTIC peanut butter jar and add the remaining ingredients. Stir well until thick. Cover.

Do NOT open indoors.

You should allow the bait to sit for at least forty-eight hours. Remember, the rawer, the better.

I love the above recipe for its simplicity, and it definitely does its job of catching plenty of catfish.

However, if you prefer catfish cheese bait as your personal preference for stink bait, then I would suggest this next one:

  • Mason jar (any old empty jar will do)
  • 1lb of cheese spread. (The type doesn’t matter, but the cheaper the better, right?)
  • 8 oz. of beef blood
  • 1 container of minced garlic
  • Sawdust
  • Sponge
  • Popsicle stick
  • An out of the way place allow it to ripen

Allow the cheese to warm up for a few minutes in the sun.

Mix the cheese, blood, and garlic into the jar and stir until it’s evenly dispersed and there are no big chunks. Take the paste that you have just made and add some of the sawdust to thicken it.

Add a small amount at a time. It’s important to avoid big clumps. You want to add enough sawdust to make it tacky, like the look of good oatmeal.

-Once you have the right consistency, seal the cap on the jar set it out in an area where it gets plenty of sunlight.

-Ideally, you want to allow it to sit for a minimum of a week, but the longer the better.

Some of the biggest catfish I ever caught involved bait that had sat in the sun for three months.

With the way the world is now, I’ve found that having a skill like this becomes more and more valuable every day.

Making catfish bait might not be something you can put on your resume, but it’s in no way a skill that won’t come in handy.

Homemade catfish bait isn’t only more efficient, but I’ve found it to be cheaper over time than buying it from somewhere (and the manufacturers probably use the exact same process above, too.)

So now that you’ve seen how to make your own catfish bait, get to makin’.

Set your alarm, have that boat ready and enjoy the still peacefulness the lake gives off in the early morning.

That is until the fish start biting. Because they don’t stand a chance now that you know how to make catfish bait.

P.s. More people than I can count have asked me for this exact road map.

It shows you just how easy it is to achieve a REASSURING Level Of Preparedness.

By following these10 simple steps you'll be way more prepared than the rest of the FRAGILE MASSES out there!

No long-winded far fetched stories, just straight talk from a guy who did it.

Watch the video: Most Watched Catfish Clips Of 2020 Catfish: The TV Show (July 2022).


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