You don’t need a deep fryer to make breaded catfish. A suitable flat-top or electric griddle, a little cooking oil, and Superb Blend® Seasoned Breading Mix give you another way to bring a fish-fry favorite to family dinner.
Follow your griddle’s instructions for cooking with oil. Electric griddles and gas-powered outdoor flat tops are different appliances, so use the controls and safety guidance for your model. Expect a different coating texture than deep-fried fish.
Ingredients
- 2 lbs catfish fillets, thawed if frozen
- About 2 cups Superb Blend® Seasoned Breading Mix, plus more as needed
- 2 eggs, beaten with ¼ cup milk
- Vegetable oil suitable for griddle cooking
- Lemon wedges and tartar sauce, for serving
Serves: 4. Allow about 10 minutes for preparation, plus griddle preheating and cooking time. Thickness, appliance settings, and batch size affect the total time.
How to Cook Catfish on a Griddle
1. Prepare the surface
Preheat a griddle suitable for cooking with oil to medium-high heat, approximately 375°F where temperature control is available. Apply a thin, even film of oil according to the appliance instructions. Avoid pools of oil that can spill or splatter.
2. Coat the catfish
Pat the fillets dry. Place the egg-and-milk mixture in one shallow dish and the breading in another. Dip each fillet into the egg mixture, let excess drip off, then press into the breading to coat both sides. Discard leftover egg mixture and breading that touched raw fish.
3. Cook without crowding
Lay the coated fillets carefully on the oiled surface, leaving space between them. Cook for about 3–5 minutes on the first side, until the underside is golden and the coating releases with gentle help from a wide spatula.
4. Turn carefully and check doneness
Turn each fillet with a wide spatula and cook the other side for approximately 3–5 minutes. These times are starting points, not a guarantee. Fish must reach an internal temperature of 145°F in the thickest part, measured with a food thermometer. Insert from the side for thin fillets. Reduce the surface heat if the coating browns before the fish is cooked through.
5. Drain briefly and serve
Transfer cooked fish with clean utensils to a clean wire rack over a tray. Serve promptly with lemon and tartar sauce. Wash utensils and plates that touched raw fish before reusing them.
Tips for Better Griddle Breading
- Use similar-sized fillets: Even thickness makes timing easier to manage.
- Keep the coating light: Let excess egg mixture drip away before breading.
- Watch the heat: A golden coating does not establish that the center is cooked.
- Turn gently: A wide spatula supports the fillet and helps protect the coating.
- Skip aerosol sprays near heat: Apply cooking oil using a method approved for your appliance.
Serving Ideas
Serve with coleslaw, roasted potatoes, or a green salad. For a catfish sandwich, place cooked fish on a toasted roll with slaw and your favorite sauce.
Can I Use a Gas Flat Top Instead?
Yes, if your appliance is suitable for this cooking method. Follow its instructions, monitor the surface heat, and check the fish reaches 145°F. Do not assume an electric griddle and an outdoor gas flat top will cook at the same speed.
Stock Up for Your Next Fish Dinner
Shop Superb Blend® Seasoned Breading Mix in the 5 lb bag and keep a Kalmes Foods best seller ready for your next family meal.
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