Queso Catfish
Elevate your seafood game with this bold and flavorful Queso Catfish recipe—an irresistible fusion of Southern-style fried catfish and creamy queso sauce. Perfectly crispy catfish fillets are coated in a seasoned blend of flour, cornmeal, and spices like paprika and cayenne, then pan-fried to golden perfection. Topped with a luscious queso sauce made from cheddar, Monterey Jack, and a hint of green chiles, this dish is a comforting yet sophisticated spin on classic comfort food. Ready in under an hour, this recipe is ideal for family dinners or entertaining guests. Garnish with fresh cilantro for a burst of color and serve alongside rice, roasted veggies, or a crisp green salad for a complete meal. Indulge in the ultimate combination of crunchy, creamy, and spicy with this unforgettable queso catfish!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 0.5 cups all-purpose flour
- 0.5 cups cornmeal
- 1 teaspoons paprika
- 1 teaspoons garlic powder
- 0.5 teaspoons cayenne pepper
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 large eggs
- 2 tablespoons water
- 0.5 cups vegetable oil
- 2 tablespoons unsalted butter
- 1.5 tablespoons all-purpose flour (for sauce)
- 1.25 cups whole milk
- 1 cups cheddar cheese, shredded
- 0.5 cups Monterey Jack cheese, shredded
- 0.25 cups diced green chiles (canned)
- 2 tablespoons cilantro, chopped (optional)
Instructions
In a shallow dish, combine the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper.
In a separate bowl, whisk together the eggs and water.
Dip each catfish fillet into the egg wash, allowing excess to drip off, and then coat thoroughly in the seasoned flour and cornmeal mixture. Repeat for all fillets.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the catfish fillets to the skillet (work in batches if needed). Fry for 4-5 minutes per side or until golden brown and cooked through. Remove and set aside on a paper towel-lined plate to drain any excess oil.
To make the queso sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden to create a roux.
Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens.
Reduce the heat to low and add the cheddar cheese, Monterey Jack cheese, and diced green chiles. Stir until the cheeses are melted and the sauce is smooth and creamy.
Place the fried catfish fillets on serving plates and spoon the warm queso sauce generously over the top.
Garnish with chopped cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 4167 mg | 181% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 16.9 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1704 mg | 131% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2243 mg | 48% | |
*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.
