Here’s a classic Southern-style Fried Catfish with Red Beans & Rice recipe that’s hearty, flavorful, and perfect for a family meal: 🐟🍚
Ingredients (serves 4)
For the catfish:
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
- Vegetable oil for frying
For the red beans & rice:
- 1 cup long-grain rice
- 2 cups water or chicken broth
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp thyme
- Salt & pepper to taste
- 1–2 tbsp olive oil
Instructions
1. Prepare the rice & beans:
- In a saucepan, heat olive oil and sauté onion, bell pepper, and garlic until soft.
- Add beans, paprika, thyme, salt, and pepper. Stir and cook for 5 minutes.
- Meanwhile, cook rice in water or broth according to package instructions.
- Combine rice and bean mixture when done.
2. Fry the catfish:
- Mix cornmeal, flour, paprika, garlic powder, salt, and pepper in a shallow dish.
- Pat the catfish fillets dry and dredge them in the cornmeal mixture.
- Heat oil in a skillet over medium-high heat. Fry fillets 3–4 minutes per side until golden brown and cooked through.
3. Serve:
- Plate the fried catfish alongside the red beans & rice.
- Optional: garnish with chopped parsley or hot sauce.
💡 Tip: For extra crunch, soak catfish in buttermilk for 30 minutes before dredging in cornmeal.
If you want, I can also give a quick 20-minute version that uses canned beans and cooks the fish in a skillet for super fast weeknight cooking. Do you want me to do that?
