Ingredients
4 catfish fillets
2 tablespoons J.M. Thomason's Streamside Angler Seasoning Blend
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons TAO Olive Oil (e.g. Extra Virgin, Lemon Pressato, Garlic Infused, or Chipotle Infused)
Lemon wedges, for serving
Fresh parsley, for garnish (optional)
Directions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
Combine the all-purpose flour, J.M. Thomason's Streamside Angler Seasoning Blend, salt, and black pepper in a shallow dish. Mix well to ensure the seasoning is evenly distributed.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Dredge each catfish fillet in the seasoned flour mixture, making sure to coat both sides thoroughly. Shake off any excess flour.
Carefully place the coated fillets in the hot skillet, skin side down if applicable. Cook the fillets for about 3-4 minutes on each side, or until they turn golden brown and crispy. You may need to cook them in batches depending on the size of your skillet.
Once cooked, transfer the catfish fillets to a plate lined with paper towels to absorb any excess oil.
Repeat the process with the remaining fillets, adding more olive oil to the skillet as needed.
Serve the pan-seared catfish fillets hot, garnished with fresh parsley (if desired), and accompanied by lemon wedges for squeezing over the fish. This adds a bright, tangy flavor.
Enjoy your delicious Streamside catfish with your favorite sides, such as roasted vegetables, rice, or a fresh salad.
Note: The addition of olive oil in this recipe gives the catfish a rich and slightly fruity flavor. Adjust the amount of J.M. Thomason's Streamside Angler Seasoning Blend according to your personal taste preferences for spiciness.