Spicy Catfish
Dive into bold flavors with this Spicy Catfish recipe, a perfect blend of Cajun-inspired spices and crispy, golden perfection. This easy-to-follow dish brings together tender catfish fillets coated in a seasoned flour-and-cornmeal crust, with hints of paprika, cayenne, and garlic for a kick of heat. Seared to crispy brilliance in a hot skillet, each bite boasts a satisfying crunch while keeping the fish moist and flaky inside. Perfect for a quick weeknight dinner or a crowd-pleasing weekend meal, this fried catfish pairs beautifully with fresh lemon wedges and a sprinkle of parsley for a zesty finish. Ready in just 30 minutes, this recipe delivers bold southern flavors that are impossible to resist.
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (for garnish, optional)
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper.
Sprinkle both sides of the catfish fillets with the spice mixture. Use your hands to gently rub the spices into the fish for even coverage.
Prepare your dredging station: In one shallow dish, combine the all-purpose flour and cornmeal. In another shallow dish, whisk together the eggs and milk until well blended.
Dip each seasoned catfish fillet into the flour-cornmeal mixture, coating it evenly. Then, dip it into the egg mixture, letting any excess drip off, before coating it again in the flour-cornmeal mixture. Repeat for all fillets.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of bread into it; it should sizzle and turn golden within a few seconds.
Carefully place the catfish fillets into the hot oil, working in batches if necessary to avoid overcrowding the skillet.
Fry the fillets for 3-4 minutes per side, or until the coating is golden brown and crispy, and the fish flakes easily with a fork.
Remove the cooked fillets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the crispy, spicy catfish hot, garnished with fresh parsley if desired, and with lemon wedges on the side for squeezing over the fillets.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.5 g | 298% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 2.1 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 168 mg | 13% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1717 mg | 37% | |
*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.
