Southern Cornmeal Crusted Catfish with Crunchy Corn Relish
Crispy, savory, and packed with vibrant flavor, Southern Cornmeal Crusted Catfish with Crunchy Corn Relish is a standout dish that brings the essence of Southern cuisine to your table. This recipe features tender catfish fillets marinated in tangy buttermilk and hot sauce, then coated in a perfectly seasoned cornmeal crust for a satisfying crunch. Paired with a fresh and zesty corn relish made with sweet corn kernels, crisp bell peppers, and a splash of vinegar, this dish balances hearty indulgence with bright, summery flavors. Perfect for a quick weeknight dinner or a special weekend gathering, this Southern-inspired meal is easy to prepare in just 40 minutes and serves four. Whether you're a fan of traditional catfish recipes or looking for a new way to enjoy seafood, this dish delivers an irresistible combination of texture, spice, and freshness.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable oil
- 2 cups fresh corn kernels
- 0.5 cup red bell pepper, diced
- 0.5 cup green bell pepper, diced
- 0.25 cup red onion, finely diced
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
Instructions
In a shallow dish, combine buttermilk and hot sauce. Add the catfish fillets and let them marinate for 15 minutes.
In another dish, mix together cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Remove the catfish from the buttermilk and dredge each fillet in the cornmeal mixture, ensuring an even coating. Shake off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the catfish fillets.
Cook the catfish for about 4-5 minutes per side, or until golden brown and cooked through. Remove from skillet and drain on paper towels.
For the corn relish, heat a small skillet over medium heat and lightly toast the fresh corn kernels for 2-3 minutes, stirring occasionally.
Transfer the corn to a bowl and combine with red bell pepper, green bell pepper, red onion, white vinegar, sugar, and parsley. Stir well to combine.
Taste the corn relish and season with salt and pepper as needed.
To serve, place each catfish fillet on a plate and top with a generous spoonful of the crunchy corn relish. Enjoy!
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 3268 mg | 142% | |
| Total Carbohydrate | 314.9 g | 115% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 50.1 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 404 mg | 31% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3534 mg | 75% | |
*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.
