Pan Fried Catfish No Breading Recipe (2-Ways)
This pan fried catfish no breading recipe is a quick and easy way to enjoy crispy fish without the extra calories or carbs from cornmeal or flour. Serve it with steamed rice for a naturally gluten-free, family-friendly meal, and try the deep-frying option for extra crispiness!
Note: This recipe has light flavors with only 5 ingredients; for bolder flavors, try spicy catfish with red curry paste!
Thai-style catfish
While classic American fried catfish usually involves flour or cornmeal breading, this Thai-style version skips the breading for a clean, no-breading, no-mess approach with subtle, delicious Thai flavors.
I’ve tested both pan-frying and deep-frying catfish, and I’m sharing all my best tips to make your fried catfish without breading truly shine!
This catfish is seasoned with fish sauce, garlic, white pepper, and salt. If you’re new to fish sauce, don’t worry—it mellows as it cooks, adding a savory, umami touch.
For more fried fish recipes, check out crispy fish with tamarind sauce for a sweet-sour-spicy flavor or pla som for a classic northeastern Thai option.
No breading, cornmeal, or buttermilk here means fewer carbs and less fuss. For the healthiest option, pan-fry instead of deep-frying—just follow the image steps for foolproof results!
Ingredient notes
You’ll find all the ingredients you need at Asian grocery stores or markets, with exact measurements in the recipe card below!
- Catfish – Catfish has mild, flaky flesh that easily absorbs flavors. You can substitute with other white fish like tilapia, cod, or others.
- Fish sauce – Fish sauce provides umami and depth.
- White pepper
- Garlic
- Salt – Added to the oil to prevent splashing while cooking.
- Oil – Use a neutral oil with high smoke points, like canola or vegetable oil.
Step-by-step image instructions
Clean the catfish
Step 1: Make a small incision along the belly of the catfish. Pull out the innards with your fingers, then rinse the inside thoroughly.
Step 2: Place the catfish on a cutting board and use a sharp knife to slice it into evenly sized segments for uniform cooking.
Step 3: Coat each piece with cornstarch and salt, covering all sides well (use about 3 tablespoons of cornstarch and 1/2 tablespoon of salt). This is necessary to remove the slimy layer of the fish.
Step 4: Place the fish pieces in a bowl of water. Rub each piece gently, then rinse under running water to remove the cornstarch coating.
Season
Step 5: Season the catfish pieces with fish sauce and white pepper, adding garlic only if you’re pan-frying. Let the catfish rest for 5 minutes. If you’re deep-frying, save the garlic for later.
Pan-frying instructions
Step 6: Place your pan over medium heat and add enough oil to cover the bottom. Sprinkle in a pinch of salt to reduce splashing during cooking.
Step 7: Add the catfish pieces to the pan and cook each side for 30 seconds. Then lower the heat to maintain a gentle fry, cooking until the catfish for about 10 minutes, or until it’s fully cooked through.
Step 8: Once fried, transfer the catfish pieces to a colander to let any excess oil drain off. Serve hot and enjoy.
Deep-frying instructions
Step 5: Fill a pan with enough oil for deep-frying and heat over medium. Add a pinch of salt to reduce splashing while cooking.
Step 6: Carefully slide in the catfish pieces and deep-fry until they’re cooked through and golden-brown. Then transfer the fried catfish to a sieve or colander to drain any excess oil.
Step 7: In the same pan, add finely chopped garlic and fry until golden.
Step 8: Toss the crispy catfish with the fried garlic bits, mixing well. Serve immediately and enjoy!
Tips for making no breading pan fried catfish
- The best oil temperature for frying fish is between 350°F and 375°F (175°C to 190°C). Use a kitchen thermometer to keep the oil steady for a crispy, golden crust and tender inside.
- For frying fish, use a high smoke-point, neutral oil like peanut, canola, corn, vegetable, or sunflower oil. Avoid olive oil as it can burn and overpower the fish.
- For the best flavor, buy fresh catfish from a fish market—it’s more flavorful and nutritious than frozen. If that’s not an option, supermarket catfish works well too.
- Avoid overcrowding the pan when frying catfish to get even cooking. Each piece should lie flat without overlap. Frying capacity depends on your pan size and the thickness of the fish.
Side suggestions
Fried catfish pair great with a variety of sides. Try it with:
- Steamed jasmine rice or Thai sticky rice
- Thai green chili sauce (nam jim seafood)
- Fresh herb slaw or Thai papaya salad
- Shrimp with bean sprouts
- Crispy potatoes or fries
- Stir-fried vegetables
- Potatoes
- Slaw
How to store
- Storing: Let the fried catfish cool to room temperature. Place it on paper towels to absorb excess oil, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freezing: Allow the catfish to cool completely, then place it in a freezer-safe container. Store in the freezer and thaw overnight in the fridge when ready to use.
- Reheating: To reheat, add a small amount of oil to a non-stick pan and warm the catfish over medium heat, flipping to reheat both sides until crispy.
Fun fact
- During August and September, many locals of Isan head into the rice fields to span their nets or position their fishing rods. Amongst the catches are snakehead fish and catfish, commonly used to make traditional Isan food.
Frequently asked questions
What does fried catfish taste like?
Fried catfish has a mild flavor and not so much a “fishy” taste compared to most other fish. Catfish has white and flaky flesh, and when fried it develops a crispy, golden-brown crust. The flavor of fried catfish is often enhanced by seasoning it.
How many carbs in fried catfish?
Catfish has zero carbs, so if you fry your catfish without any breading or flour, the outcome will be close to zero carbohydrates. However, if you do bread or batter the catfish, the carb count increases. A breaded and fried catfish fillet can contain 15–30 grams of carbs from the breading.
How to reheat fried catfish in air fryer?
Preheat your air fryer to 375°F (190°C). Coat the air fryer with a small amount of oil to prevent sticking. Place fried catfish in a single layer. Cook for about 5–7 minutes, flip halfway through.
How to reheat fried catfish in the oven?
Preheat your oven or toaster oven to 375°F (190°C). Line a baking sheet with aluminum foil and arrange fried catfish in a single layer on the baking sheet. Place in the oven and reheat for 10 minutes, or until heated through and crispy.
Is catfish good to eat?
Yes, catfish is a healthy fish choice and a low-fat source of protein with low calories and essential nutrients like omega-3 fatty acids, vitamins, and minerals.
How much does catfish cost?
The cost of a catfish can vary depending on the type, size, and location. On average, you’ll find catfish going for around $6 to $10 a pound, based on the U.S. market.
More fish recipes you’ll love
- Tod mun pla recipe (fish cakes)
- Thai steamed fish
- Red curry fish
- Tom yum pla (a healthy Thai fish soup)
- Grilled fish
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Pan Fried Catfish No Breading Recipe (2-Ways)
Ingredients
- 18 ounces catfish
- 1 tablespoon fish sauce
- 1 clove garlic
- 1 teaspoon white pepper
- 0.5 teaspoon salt
- oil (for frying)
Instructions
Clean the catfish
- Make a small incision along the belly of the catfish. Pull out the innards with your fingers, then rinse the inside thoroughly.
- Place the catfish on a cutting board and use a sharp knife to slice it into evenly sized segments for uniform cooking.
- Coat each piece with cornstarch and salt, covering all sides well (use about 3 tablespoons of cornstarch and 1/2 tablespoon of salt). This is necessary to remove the slimy layer of the fish.
- Place the fish pieces in a bowl of water. Rub each piece gently, then rinse under running water to remove the cornstarch coating.
Season
- Season the catfish pieces with fish sauce and white pepper, adding garlic only if you’re pan-frying. Let the catfish rest for 5 minutes. If you’re deep-frying, save the garlic for later.
Pan-frying instructions
- Place your pan over medium heat and add enough oil to cover the bottom. Sprinkle in a pinch of salt to reduce splashing during cooking.
- Add the catfish pieces to the pan and cook each side for 30 seconds. Then lower the heat to maintain a gentle fry, cooking until the catfish for about 10 minutes, or until it’s fully cooked through.
- Once fried, transfer the catfish pieces to a colander to let any excess oil drain off. Serve hot and enjoy.
Deep-frying instructions
- Fill a pan with enough oil for deep-frying and heat over medium. Add a pinch of salt to reduce splashing while cooking.
- Carefully slide in the catfish pieces and deep-fry until they’re cooked through and golden-brown. Then transfer the fried catfish to a sieve or colander to drain any excess oil.
- In the same pan, add finely chopped garlic and fry until golden.
- Toss the crispy catfish with the fried garlic bits, mixing well. Serve immediately and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- If you can, get fresh catfish at a market.
- Use an oil with a high smoke point and neutral flavors, like canola oil or peanut oil.
What is the fish sauce made from or is it bought in a bottle? Ingredients in it?
Fish sauce is a seasoning in Southeast Asian cuisine, it’s the most important one in Thai kitchens. You should be able to find a bottle of fish sauce at any larger supermarket.
It is a liquid condiment made from fish or krill that have been coated in salt and then left to ferment.
Love a no breading recipe for my favorite fish. I and cayenne for a bit of a kick.
Awesome, thank you for commenting!