Zesty Herb-Crusted Fried Catfish

This Zesty Herb-Crusted Fried Catfish is a delightful twist on the traditional Southern dish, featuring a crisp and flavorful herb-infused coating that ensures each bite is a tantalizing experience. Perfect for a weekend family meal or a special occasion, this recipe combines the classic comfort of fried catfish with a refreshing burst of herbs.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

4 catfish fillets

1 cup all-purpose flour

2 large eggs, beaten

1 cup cornmeal

1/4 cup chopped fresh parsley

1/4 cup chopped fresh dill

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 cup buttermilk

1/4 cup vegetable oil for frying

1 lemon, cut into wedges

Instructions

1. Rinse the catfish fillets under cold water and pat dry with paper towels.

2. In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.

3. In another shallow dish, beat the eggs and mix with buttermilk.

4. In a third dish, combine the cornmeal, chopped parsley, and dill.

5. Dip each fillet first into the flour mixture, then into the egg mixture, and finally into the herb-infused cornmeal, ensuring each fillet is well-coated.

6. Heat the vegetable oil in a large skillet over medium-high heat.

7. Fry the fillets in the hot oil for about 4-5 minutes on each side, or until golden brown and cooked through.

8. Remove from the oil and let drain on paper towels.

9. Serve hot with lemon wedges.

Storage

Store leftover catfish in an airtight container in the refrigerator for up to 2 days.

Reheating

To reheat, place the catfish in a preheated oven at 350°F for 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.