Pan-Seared Catfish with Evansville Herb Butter
A tender pan-seared catfish fillet finished with a fragrant herb butter inspired by the welcoming spirit of the Evansville region. This american-inspired seafood ready in about 22 minutes pairs 6 oz each catfish fillets, unsalted butter, finely chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, 6 oz each catfish fillets
- 4 tbsp unsalted butter
- 2 tbsp, finely chopped fresh parsley
- 1 tbsp, finely chopped fresh thyme
- 3 cloves, minced garlic cloves
- 1 tbsp, freshly squeezed lemon juice
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Step 1: Pat dry 4 catfish fillets (6 oz each) with paper towels, then season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
- Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the fillets skin-side down and cook for 4 minutes without moving to develop a golden crust.
- Step 3: Flip the fillets carefully and cook for an additional 3 minutes until opaque and flaky. Remove the catfish and set aside on a warm plate.
- Step 4: In the same skillet, reduce heat to medium-low and add 4 tbsp unsalted butter, 3 minced garlic cloves, 2 tbsp finely chopped parsley, and 1 tbsp finely chopped thyme. Stir gently for 2 minutes until butter is melted and fragrant.
- Step 5: Add 1 tbsp freshly squeezed lemon juice, stir to combine, then spoon the herb butter over the catfish fillets before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Catfish with Evansville Herb Butter take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Catfish with Evansville Herb Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each catfish fillets from drying out.
Can I substitute ingredients in Pan-Seared Catfish with Evansville Herb Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Catfish with Evansville Herb Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Catfish with Evansville Herb Butter?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
