Catfish
Crispy catfish coated in flavorful cornmeal and Cajun seasoning offers a spicy, crunchy exterior with tender fish inside. Perfect for a quick, satisfying meal, it pairs well with sides like coleslaw or hush puppies and appeals to seafood lovers craving bold Southern flavors.
Ingredients
Instructions
- Mix cornmeal with Cajun seasoning.
- In a separate bowl, whisk together milk, eggs, and mustard.
- Dip the catfish into the milk mixture, ensuring it is well coated.
- Then coat the fish thoroughly with the seasoned cornmeal mixture.
- Heat cooking oil in a large skillet over medium-high heat.
- Drop the coated fish into the hot oil and cook until golden brown on both sides, about 3-4 minutes per side.
Tips & Substitutions
For a crispier texture, consider adding a tablespoon of flour to the cornmeal mixture. If you want a spicier kick, substitute the Cajun seasoning with a blend that includes cayenne pepper. Using buttermilk instead of regular milk will enhance the flavor and tenderness of the catfish. Always ensure the oil is hot before adding the fish to prevent sticking and ensure even cooking.
Serving Suggestions
Serve the catfish with a side of coleslaw or a fresh salad to balance the richness. It pairs beautifully with Cucumber And Yogurt Dip for a refreshing contrast. You can also offer lemon wedges for squeezing over the fish, enhancing its flavor. Consider serving with a side of fries or hushpuppies for a classic Southern meal.
Storage & Reheating
Leftover catfish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crisp. Avoid microwaving, as it may result in a soggy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Catfish contains roughly 533 calories, with 7g protein, 62g carbohydrates, and 30g fat. It is an excellent source of vitamin A (40% of the Daily Value), and a good source of vitamin C and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish for this recipe?
Yes, you can use frozen catfish. Just be sure to thaw it completely in the refrigerator before preparing. Pat it dry with paper towels to ensure the coating adheres well. If using frozen fillets, adjust the cooking time slightly, as they may take a bit longer to cook through.
What can I substitute for Cajun seasoning?
If you don't have Cajun seasoning, you can create a substitute using equal parts paprika, garlic powder, onion powder, and dried oregano, with a pinch of cayenne pepper for heat. This blend will provide a similar flavor profile and enhance the catfish without overpowering it.
How do I know when the catfish is fully cooked?
The catfish is fully cooked when its internal temperature reaches 145°F (63°C) and the flesh is opaque and flakes easily with a fork. The outside should be golden brown and crispy. Use a meat thermometer for accuracy if you're unsure about doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).