Pan-Seared Catfish with Evansville Whiskey Butter Sauce
Delicately pan-seared catfish fillets topped with a rich whiskey butter sauce inspired by the spirit of the Evansville region. This american-inspired seafood ready in about 25 minutes blends fillets (6 oz each) catfish fillets, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 fillets (6 oz each) catfish fillets
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 4 tbsp, divided unsalted butter
- 1/4 cup Evansville regional whiskey
- 2 tbsp fresh lemon juice
- 2 tbsp minced shallots
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil
Instructions
- Step 1: Pat dry 4 catfish fillets and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dredge each fillet in 1/4 cup all-purpose flour, shaking off excess.
- Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams. Add the fillets and cook for 4 minutes per side until golden brown and cooked through, then transfer to a warm plate.
- Step 3: Reduce heat to medium and add 2 tbsp minced shallots to the skillet, sautéing for 1 minute until fragrant. Carefully add 1/4 cup Evansville regional whiskey and deglaze the pan, scraping browned bits.
- Step 4: Stir in 2 tbsp fresh lemon juice and the remaining 2 tbsp unsalted butter, whisking until the butter melts and forms a glossy sauce. Remove from heat and stir in 2 tbsp chopped fresh parsley.
- Step 5: Spoon the whiskey butter sauce over the catfish fillets and serve immediately alongside your choice of sides.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Catfish with Evansville Whiskey Butter Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Catfish with Evansville Whiskey Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Catfish with Evansville Whiskey Butter Sauce?
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 Whiskey Butter Sauce 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 Whiskey Butter Sauce?
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.
