35 Best Rated
Dishes with Catfish

Ikan bakar is a beloved Indonesian grilled fish dish, known for its smoky aroma, bold spices, and savory-sweet glaze. The name ikan bakar literally means “grilled fish” in Indonesian and Malay (ikan = fish, bakar = grilled or roasted), and it refers more to the cooking technique than to a specific recipe. Found across Indonesia, Malaysia, and coastal Southeast Asia, ikan bakar varies by region, but always features fresh, whole fish marinated with spices and aromatics, then grilled over charcoal for deep, rich flavor. The fish—often snapper, mackerel, gourami, or catfish—is typically marinated in a mixture of shallots, garlic, turmeric, coriander, tamarind, chilies, and kecap manis (sweet soy sauce). In some regions, especially Java, the use of kecap manis creates a sweet, caramelized glaze, while in others, such as Minangkabau (West Sumatra) or Bali, the marinade is more spicy, tangy, and aromatic, often without any soy sauce. During grilling, the fish is frequently basted with the remaining marinade or a mixture of oil and spices, keeping the flesh moist and enhancing the smokiness. It’s traditionally served with steamed rice, sambal (spicy chili sauce), and lalapan (fresh vegetables) like cucumber, basil, and cabbage. Some versions are wrapped in banana leaves before grilling to infuse the fish with an earthy aroma and protect it from direct heat.Expand

Chả cá Lã Vọng is a traditional dish originating from Hanoi. It consists of grilled fish with turmeric and dill. In order to prepare it, firm white fish such as catfish, cod, or tilapia is usually marinated in shallots, galangal, turmeric, garlic, shrimp paste, fish sauce, and oil. It is then grilled on both sides with dill and spring onions and served with vermicelli noodles, roasted peanuts, and a dipping sauce consisting of lime juice, garlic, fish sauce, and sugar. This dish dates back to the French Indochina days of Vietnam, and the resistance fighters used to meet in the Old Quarter of Hanoi. Their secret meeting place served grilled fish (chả cá), and outside of the establishment, there was a statue of Lã Vọng, a famous poet and resistance fighter, hence the name of the dish.Expand

Pla thot, meaning deep-fried fish or pan-fried fish in Thai, is a fish specialty that is made by frying fish to crispy perfection, both inside and out. The fish is often fried in its entirety with head, fins, bones, skin, and tail intact, but it can also be cut into chunks before the frying process. Common fish used in this type of preparation include catfish, mackerel, snapper, white perch, rock cod, and grouper, and some smaller fish such as anchovies, smelts, and sand dabs. Although the frying typically takes some time in order to achieve the desired crispiness, the fish comes out devoid of the assumed greasiness and with a nice crunchiness to it. Crispy-fried fish specialties abound in Thai cuisine, and they are often added to various curries and soups. Pla thot is available at Thai markets, rice-curry-shops, and numerous restaurants in the country, and it is often accompanied by rice, green mango salad, or a variety of chili-based dipping sauces on the side.Expand

Fried catfish or southern fried catfish is a traditional fish specialty from the American South. Catfish fillets are first soaked in buttermilk and then rolled in cornmeal mixture before they are deep-fried in hot oil. The cornmeal crust gives the fish a unique flavor and nice crispiness on the outside while remaining tender and moist on the inside. Fried catfish is traditionally served alongside cornmeal dumplings, known as hush puppies, tartar sauce, coleslaw, and (sometimes) fried pickles. This beloved Southern fish dish is available in numerous fish fry eateries in the South.Expand

The term canh chua cá encompasses various fish-based Vietnamese soups that are characterized by their combination of sweet, spicy, and sour flavors. The soups are usually made with a tamarind-based broth, and they typically include chunks of pineapple, tomatoes, okra, bean sprouts, or other vegetables. Most varieties are prepared with catfish, but some versions include carp, snakehead fish, eels, or salmon. These soups are usually topped with cilantro and served with rice on the side.Expand

Halászlé or fisherman's soup is made with mixed river fish cooked in a broth that is heavily spiced with hot paprika. The fish—mainly carp, catfish, perch, or pike—is locally sourced from the Tisza and Danube rivers, and though halászlé may seem like a simple dish, this rich soup is traditionally prepared outside and cooked in a kettle over an open fire. Every region has their own version, but the two most popular are Szeged halászlé, made with four types of fish, and Baja halászlé, made mainly with carp and served with homemade pasta called gyufatészta.Expand

Fiš paprikaš (or hal paprikas in Hungary, with the addition of sour cream) is a traditional stew cooked in a big cauldron over an open fire. This spicy fish stew is traditionally made with a variety of freshwater fish such as catfish, starlet, pike, and carp. The stew is heavily flavored with large amounts of the region's staple – ground red paprika, which can range from mild to very hot. Fiš paprikaš is often served with homemade noodles, and it is so popular in the region that there are numerous fiš cooking competitions organized throughout the year. The dish is traditionally accompanied by hot ground paprika on the side so each person can increase the spiciness according to personal preferences.Expand

Canh chua is a popular Vietnamese soup originating from the Mekong Delta region. It's characterized by its contrasting flavors - sour, sweet, and savory. The soup incorporates ingredients such as seafood (eel, shrimp, snakehead, catfish), tomatoes, okra, pineapple, tamarind, bean sprouts, and fresh herbs with a tangy flavor. Traditionally, canh chua is served either with rice vermicelli noodles or with a side of steamed jasmine rice. There are numerous versions of the soup depending on the ingredients used in it - besides fish, it can be made with water spinach, chicken, bamboo shoots, mustard greens, pork, or beef. Due to its nutritional value, health benefits, and short cooking time, canh chua has the status of a quintessential Vietnamese meal.Expand

Pecel lele is a beloved Indonesian street food dish featuring deep-fried catfish (lele) served with sambal (spicy chili sauce), steamed rice, and fresh vegetables (lalapan). Originally popularized in Java, especially among Javanese roadside food stalls (warung lesehan), pecel lele has become a nationwide favorite for its affordability, bold flavor, and satisfying crunch. Despite the word pecel traditionally referring to vegetables with peanut sauce (as in nasi pecel), in this dish, pecel simply denotes the serving style—fish with sambal and rice. The lele (catfish) is typically marinated with salt, garlic, and turmeric, then deep-fried whole until the skin becomes crispy and golden, while the flesh remains moist and flavorful. The dish’s defining element is the raw or freshly ground sambal, often made from red chilies, tomatoes, garlic, shallots, shrimp paste (terasi), lime juice, and salt, pounded coarsely in a traditional mortar (cobek). It’s spicy, smoky, and intensely aromatic—perfectly complementing the rich, oily texture of the fried catfish. Pecel lele is usually served with steamed rice, a side of lalapan such as cucumber, basil leaves, lettuce, or cabbage, and occasionally with tempeh or fried tofu. It is typically eaten with hands while sitting on floor mats, especially in late-night warungs that line busy streets and corners.Expand

Ciorbă de peşte is a type of traditional Romanian sour soup made with vegetables, rice, fresh fish, and borş. The fish, 3 or 4 types (either sea bass, bream, halibut, carp, crucian, catfish, gray mullet, or luce), is boiled with a handful of rice and vegetables such as onions, carrots, potatoes, and a thick slice of celery root. It’s seasoned with borş, parsley, and lovage, then served while still hot.Expand