Cornmeal-Crusted Catfish is a Southern classic that offers a perfect balance of crispy, golden crust and tender, flaky fish. This dish is simple yet packed with flavor, thanks to a well-seasoned cornmeal coating that adds a delightful crunch with every bite. Whether you’re serving it with a side of coleslaw, hush puppies, or a fresh green salad, this catfish recipe brings a taste of the South to your table. It’s perfect for a quick weeknight dinner or a weekend fish fry, delivering a satisfying, flavorful meal that’s sure to please.
Ingredients:
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and pepper to taste
- 1 large egg
- 1/4 cup milk
- Vegetable oil for frying
- Lemon wedges for serving
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the coating: In a shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well to ensure the seasoning is evenly distributed.
- Prepare the egg wash: In a separate shallow dish, whisk together the egg and milk until well combined.
- Coat the catfish: Pat the catfish fillets dry with paper towels. Dip each fillet into the egg wash, letting any excess drip off, and then dredge it in the cornmeal mixture, pressing lightly to ensure the coating adheres well. Shake off any excess.
- Heat the oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot but not smoking. You can test if the oil is ready by dropping a small pinch of the cornmeal mixture into the oil—if it sizzles, it’s ready.
- Fry the catfish: Carefully place the coated catfish fillets into the hot oil. Fry for about 3-4 minutes on each side, or until the crust is golden brown and the fish is cooked through. The fish should flake easily with a fork.
- Drain and serve: Remove the catfish fillets from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot with lemon wedges on the side, and garnish with fresh parsley if desired.
Cornmeal-Crusted Catfish is a deliciously crispy and flavorful dish that’s easy to make and perfect for any occasion. Its crunchy exterior and tender, flaky interior make it a crowd-pleaser that’s sure to become a favorite in your home.
