Creole Broiled Catfish

Broiled catfish is a satisfying and simple dinner that comes together relatively quickly, which makes it perfect for busy weeknights. This broiled catfish recipe is full of bold, Creole-inspired flavors — you'll come back to it again and again.

Creole Broiled Catfish Ingredients

Here's what you'll need to add to your grocery list when you want to make this flavorful broiled catfish:

Catfish
You'll need four whole catfish or eight catfish filets.

Oil
Olive oil is brushed onto the fish to lock in moisture and so the seasonings have something to adhere to.

Seasonings
This broiled catfish calls for a tablespoon each of three seasonings with Creole flavors: seasoned pepper (such as Lawry's), garlic powder with parsley (such as Lawry's), and spicy salt (such as Tabasco). If you can't find all three spices, you can just use three tablespoons of Creole seasoning.

How to Broil Catfish

You'll find the full, step-by-step recipe below — but here's what you can expect when you make this Creole-seasoned broiled catfish:

Prepare the Catfish

Rinse and dry the catfish, then brush it with olive oil on all sides. Place the catfish (arranged in a single layer, if you're using filets) in a foil-lined broiler pan.

Season the Catfish

Combine the seasonings in a small bowl and sprinkle half of the mixture over the top side of the fish.

Broil the Catfish

Broil for five minutes, flip with a spatula, and sprinkle the remaining spice mixture on the other side. Continue cooking until the fish is opaque and a digital thermometer inserted into the thickest part of the meat reads 145 degrees F.

What to Serve With Creole Broiled Catfish

Looking for delicious side dish inspiration? We've got you covered. Opt for a Creole- or Cajun-inspired side (check out our collection of Best Cajun Side Dishes) or peruse our collection of Best Side Dishes For Fish.

Editorial contributions by Corey Williams