Panko Crusted Catfish Recipe
Looking for a crispy fish dinner without the heavy oil? This Panko-Crusted Catfish is tender, flaky, and ready in just 30 minutes.
I swap out the usual deep fry for a shallow fry and serve it with homemade sweet potato chips, instead of French fries, and fresh corn salsa, instead of tartar sauce. It’s packed with flavor but a bit easier on you.
Why You’ll Love This Dinner
- Quick and simple
- Crispy panko coating
- Bold flavors from salsa and sweet potatoes
- Lighter than a typical fish fry
- Easy on the budget
What You Need
- Catfish fillets: Fresh or thawed, patted dry before marinating.
- Buttermilk: Tenderizes the fish and adds flavor.
- Spices: Paprika, chili powder, onion powder, garlic, salt, and pepper for both the marinade and the breading.
- Panko breadcrumbs: For the crispy coating. Regular breadcrumbs won’t give you the same crunch.
- Sweet potatoes: Thinly sliced for homemade chips. Peel is optional.
- Cooking oil: A neutral oil, such as vegetable oil. You only need about an inch for shallow frying.
- Lemon: Serve with lemon wedges.
How to Make Panko-Crusted Catfish Dinner
For the Sweet Potato Fries
Soak thinly sliced sweet potatoes in a large container with cold water.
Thoroughly dry chips between clean kitchen towels or paper towels.
Shallow-fry the dried sweet potato chips at medium-high heat. The oil should measure about 325°F-350°F, until the chips appear dry and golden brown. About 3-4 minutes per side. Remove them from the oil and sprinkle with salt if desired. Keep them warm on a baking sheet lined with parchment paper in a low oven (200°F).
For the Catfish
Whisk the spices with the buttermilk in a plastic container or bag big enough to accommodate the fish.
Add fish and marinate for at least 10 minutes up to overnight.
Place fish fillets on a paper towel to drain some of the buttermilk.
Mix the panko and spices in a medium bowl.
Bread catfish fillets in the panko mixture.
Flip the filet and bread the second side. Press down on the filet to make the bread crumbs adhere.
Fry the catfish fillets in the same oil used to cook the sweet potato chips, at about 350-365°F, until the internal temperature reaches 145°F.
How to Store Leftovers
Let leftovers cool to room temperature. Place the filets in an airtight container or wrap them loosely with aluminum foil. Refrigerate. Leftovers should be consumed within 3 to 4 days.
Don’t refreeze leftovers; the texture will suffer.
FAQs
If you don’t have buttermilk, you can make a quick version at home. Just mix one tablespoon of apple cider vinegar or lemon juice with one cup of regular milk.
Yes, tilapia, haddock, perch, and crappie are all fine. Any white fish will work.
Yes. Spray the fillets with non-stick spray and place them on an aluminum foil-lined baking sheet at 375°F for about 30 minutes, depending on the size of the fillets.
More Delicious Fish Recipes
More Sides That Pair Well with This Fish
- Spicy Coleslaw
- Pineapple Coleslaw
- French Fries
Helpful Tools
That’s it! A bit lighter version of a traditional catfish fish fry. Here is the recipe for my Corn and Black Bean Salsa, a great accompaniment to fish and chips.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Panko Crusted Catfish Recipe
Ingredients
- 1 pound catfish fillets
For Buttermilk mixture
- 3 cups buttermilk
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoon Chili powder
- 2 teaspoon onion powder
- 2 teaspoon Salt
- 1 teaspoon Pepper
For Bread Crumb Mixture
- 1.5 cups panko bread crumbs
- 2 teaspoon paprika
- 1 teaspoon Chili powder
- 1 teaspoon onion powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup cooking oil
- 1 lemon
Instructions
- Whisk the spices into the buttermilk.
- Coat both sides of the fillets with the buttermilk mixture. Let them soak for at least 10 minutes. They can be soaked longer, up to 24 hours, just refrigerate and remove from the refrigerator to the counter for 10 minutes before frying.
- Mix the spices into the bread crumbs.
- Drain one side of the fillets on paper towels so they aren't quite so wet.
- Coat the fillet with the panko and press down, if needed, to make panko adhere to fish.
- Add enough oil to get a depth of approximately 1 inch deep, in heavy bottom pan. Bring oil to 350-365°F. Add fillets a few pieces at a time. Don't overcrowd the pan. Fry until golden brown (about 3-5 minutes, depending on thickness) on one side, flip and brown second side.
- Drain on wire rack. Serve with sweet potato chips.
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Notes
Nutrition
Originally published October 19, 2018. Updated July 20, 2025.
This is something that my kiddo would enjoy very much. I love spices you added in crumb mixture. Can’t wait to give this a try. Looks really tasty.
Thanks so much Natalie! I do like a spiced up crumb to add flavor!
This whole meal is right up my alley! Adding it to this week’s menu for sure!
Haha! Thanks Kim! I’m glad you like it!
My family loves fish and chips and I likes this version.. loved the sweet potatoes chips!! Can’t wait to give it a try!
I love sweet potato chips so much! They are so good! Thanks so much for your comment, Sonia!
I have never had catfish before, but I love how crispy this looks.
It is really very mild. Especially when you soak in the buttermilk! Thanks, Danielle!
I love panko crusted anything!!! it always makes the food so much crispier! these look so delicious, i love crumbed fish fillets!
Thank you Georgie! I agree 100% panko are the best!