Fried Catfish with Red Beans & Rice

Prep Time

• Preparation Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4

---

Equipment

• Large skillet or deep fryer
• Mixing bowls
• Paper towels
• Pot for beans and rice
• Wooden spoon or spatula

---

Ingredients

For the Fried Catfish

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp cayenne pepper (optional for heat)
• Vegetable oil for frying

For the Red Beans & Rice

• 1 cup long-grain rice
• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) red beans, drained and rinsed
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• ½ tsp salt (or to taste)
• 1½ cups chicken broth or water

---

Ingredient Notes

• Catfish: Fresh or farm-raised catfish works best for a tender, mild flavor.
• Cornmeal: Adds crunch and a signature Southern-style coating.
• Cajun seasoning: Gives the beans a smoky, spicy kick.
• Red beans: Canned beans save time, but you can use soaked dry beans for a richer flavor.

---

Instructions

Step 1: Marinate the Catfish

1. Rinse catfish fillets and pat dry with paper towels.
2. Place them in a bowl and cover with buttermilk.
3. Refrigerate for 20–30 minutes to tenderize and enhance flavor.

Step 2: Prepare the Breading

1. In a shallow dish, combine cornmeal, flour, salt, black pepper, paprika, garlic powder, and cayenne.
2. Dredge each fillet in the mixture, pressing gently to coat evenly.

Step 3: Fry the Catfish

1. Heat about ½ inch of oil in a skillet over medium-high heat (350°F / 175°C).
2. Fry catfish for 3–4 minutes per side until golden brown and crispy.
3. Transfer to paper towels to drain excess oil.

Step 4: Cook the Red Beans & Rice

1. Heat olive oil in a pot over medium heat.
2. Add onion, bell pepper, and garlic; sauté for 3–4 minutes until fragrant.
3. Stir in red beans, Cajun seasoning, smoked paprika, and salt.
4. Pour in chicken broth and simmer for 5 minutes.
5. Add cooked rice, mix well, and adjust seasoning if needed.

Step 5: Serve

1. Plate a generous scoop of red beans and rice.
2. Top with a crispy fried catfish fillet.
3. Garnish with chopped parsley or green onions.

---

Nutrition Facts (per serving)

• Calories: 610
• Protein: 38g
• Fat: 22g
• Carbohydrates: 58g
• Fiber: 6g
• Sodium: 720mg

---

Tips

• For extra crunch, double-dip the fillets in buttermilk and cornmeal.
• Keep fried fish warm in a 200°F (93°C) oven while you finish the batch.
• Add a few drops of hot sauce for a classic Southern touch.

---

Variations

• Spicy Catfish: Increase cayenne pepper and serve with spicy remoulade sauce.
• Healthy Option: Air-fry catfish at 400°F for 12–14 minutes instead of deep-frying.
• Vegetarian Version: Replace catfish with crispy tofu or fried green tomatoes.