Are you ready to impress your family and friends with a delicious Southern classic that’s as easy as it is mouthwatering? Look no further than the Weary Chef's Catfish Dinner! This dish, featuring perfectly fried catfish fillets, is not only a feast for the senses but also a quick and satisfying meal that can be whipped up in just 25 minutes. With a crispy cornmeal coating and a hint of paprika, every bite is a taste of Southern comfort that will leave everyone asking for seconds. Dive into this recipe and discover how to turn a simple dinner into an unforgettable culinary experience!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
- Lemon wedges for serving
Instructions
- Pat the catfish fillets dry with paper towels to remove excess moisture, which will help the cornmeal coating adhere better.
- In a shallow dish, mix cornmeal, paprika, salt, and black pepper until well combined, creating a seasoned coating mixture.
- Heat oil in a large skillet or cast-iron pan over medium-high heat, ensuring enough oil to cover the bottom of the pan with about 1/4 inch depth.
- Carefully dredge each catfish fillet in the cornmeal mixture, pressing gently to ensure an even, complete coating on both sides of the fish.
- When the oil is hot and shimmering (around 350-375°F), gently place the coated catfish fillets into the skillet, being careful not to overcrowd the pan.
- Fry each fillet for approximately 3-4 minutes per side, or until the coating turns golden brown and the fish is cooked through and flakes easily with a fork.
- Remove the fried catfish from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with fresh lemon wedges on the side, which can be squeezed over the fish to add brightness and cut through the richness of the fried coating.
Tips
- Drying the Fillets: Make sure to pat the catfish fillets dry with paper towels before coating them. This simple step helps the cornmeal adhere better, resulting in a crispier crust.
- Seasoning the Coating: Don’t skip the seasoning! Mixing paprika, salt, and black pepper into the cornmeal adds a delicious flavor that enhances the natural taste of the catfish.
- Oil Temperature: Keep an eye on the oil temperature; it should be around 350-375°F. If the oil is too cool, the fish will absorb excess oil and become greasy. If it’s too hot, the coating may burn before the fish is cooked through.
- Avoid Overcrowding: Fry the fillets in batches if necessary to avoid overcrowding the pan. This ensures that the oil maintains the right temperature and that each fillet cooks evenly.
- Serving Fresh: For the best experience, serve the catfish immediately after frying, accompanied by fresh lemon wedges. A squeeze of lemon adds a refreshing brightness that perfectly complements the richness of the fried fish.
Nutrition Facts
Calories: 352kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 80mg
