Catfish a La Shannon
Dive into Southern comfort with Catfish a La Shannon, a delightfully crispy and flavorful dish that’s perfect for seafood lovers. This recipe combines tender catfish fillets marinated in a spicy buttermilk and hot sauce blend, coated in a well-seasoned cornmeal and flour mixture spiked with paprika, garlic powder, and cayenne for a bold kick. The catfish is fried to golden perfection in a cast-iron skillet, creating a crunchy exterior that’s irresistibly satisfying. With just 20 minutes of prep and cook time, this easy catfish recipe is a go-to for weeknight dinners or gatherings. Serve it hot with refreshing lemon wedges, and pair with classic Southern sides like coleslaw or hush puppies for the ultimate indulgence. Whether you're a fan of fried fish or looking to explore authentic Southern cuisine, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups cornmeal
- 0.5 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups vegetable oil
- 4 pieces lemon wedges
Instructions
In a large bowl, combine the buttermilk and hot sauce. Submerge the catfish fillets in the mixture and let marinate for at least 15 minutes.
While the catfish marinates, mix the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish.
In a large cast-iron skillet or heavy-bottomed pan, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure accurate temperature for frying.
Remove the catfish fillets from the buttermilk mixture, allowing excess to drip off, and dredge them in the cornmeal-flour mixture. Ensure an even coating, pressing the mixture onto the fish if necessary.
Carefully place the coated catfish fillets into the hot oil, working in batches if necessary to avoid crowding the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
Use a slotted spoon or tongs to remove the fried catfish from the oil, and let them drain on a plate lined with paper towels.
Serve the catfish hot with lemon wedges on the side and your favorite accompaniments, like coleslaw, hush puppies, or a tangy remoulade sauce.
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 101.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.0 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
