Certainly! Here’s a simple and tasty recipe for catfish fillets:
Pan-Fried Cajun Catfish Fillets:
Ingredients:
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup buttermilk
- Vegetable oil for frying
- Lemon wedges for serving
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Catfish:
- Rinse the catfish fillets under cold water and pat them dry with paper towels.
- Create the Dredging Mixture:
- In a shallow dish, combine cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and pepper. Mix well.
- Dip in Buttermilk:
- Pour the buttermilk into another shallow dish. Dip each catfish fillet into the buttermilk, making sure to coat both sides.
- Dredge in Cornmeal Mixture:
- Transfer the fillet from the buttermilk to the cornmeal mixture, pressing the mixture onto the fillet to adhere. Ensure that the fillet is well-coated on both sides.
- Heat the Oil:
- In a large skillet, heat vegetable oil over medium-high heat until it reaches around 350-375°F (175-190°C).
- Pan-Fry the Catfish:
- Carefully place the coated catfish fillets in the hot oil. Fry for about 3-4 minutes on each side, or until the fillets are golden brown and crispy. Cooking time may vary based on the thickness of the fillets.
- Drain Excess Oil:
- Once cooked, transfer the catfish fillets to a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the catfish fillets hot, garnished with fresh parsley if desired. Squeeze lemon wedges over the fillets before serving for added freshness.
This recipe is a great way to enjoy catfish with a crispy coating and flavorful Cajun seasoning. Feel free to adjust the seasoning to suit your taste preferences. Enjoy your meal!
