Easy Catfish Fillets are a quick, delicious, and flavorful way to enjoy this mild, Southern favorite. Seasoned with a blend of spices and lightly coated in cornmeal, these fillets are pan-fried to golden perfection, giving them a crispy exterior and tender, flaky inside. The natural sweetness of the catfish pairs perfectly with the crunchy coating and a hint of spice, making it an ideal dish for a weeknight meal or a laid-back weekend lunch. Serve these catfish fillets with lemon wedges, coleslaw, or your favorite Southern sides for a satisfying and easy meal that’s sure to please.
Ingredients:
- 4 catfish fillets
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 large egg, beaten
- 2 tbsp milk
- 3 tbsp vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions:
- Prepare the Coating:
- In a shallow dish, mix together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
- Dip the Fillets:
- In a separate bowl, whisk the egg and milk together. Dip each catfish fillet into the egg mixture, allowing any excess to drip off, then dredge it in the cornmeal mixture, pressing lightly to ensure an even coating.
- Fry the Catfish:
- Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the catfish fillets to the skillet and cook for 3-4 minutes per side, or until the fillets are golden brown and cooked through.
- Serve:
- Remove the fillets from the skillet and drain on a paper towel-lined plate. Serve immediately with lemon wedges for squeezing over the top.
Easy Catfish Fillets are a simple and flavorful dish that’s perfect for any seafood lover. With their crispy coating and tender texture, these fillets are both light and satisfying, making them a great go-to recipe for any occasion.
