Get ready to elevate your seafood game with this Zesty Herb-Crusted Fried Catfish recipe. It's a delightful mix of tender fish, vibrant herbs, and a crispy exterior that's sure to impress at any meal. Perfect for a simple weeknight dinner or a special occasion, this dish is packed with flavor and surprisingly easy to make.
Catfish fillets are the star of this dish, offering a mild flavor that complements the herbs beautifully. The all-purpose flour forms the first layer of coating, helping the egg mixture adhere to the fish. The eggs, mixed with buttermilk, add moisture and richness, creating a sticky surface for the cornmeal. Cornmeal is key for that satisfying crunch, while parsley and dill bring a fresh, zesty note to the crust. Seasonings like salt, black pepper, paprika, garlic powder, and onion powder add depth and a touch of heat. Finally, vegetable oil is used for frying, and lemon wedges are served on the side to brighten the dish with a citrusy zing.
This Zesty Herb-Crusted Fried Catfish pairs wonderfully with a side of coleslaw or a fresh green salad. For a heartier meal, serve it alongside creamy mashed potatoes or roasted vegetables. A chilled glass of white wine or iced tea makes for a refreshing accompaniment.
Start by rinsing your catfish fillets under cold water, then pat them dry with paper towels. This ensures a clean, dry surface for the coating to stick. Next, set up your breading station. In a shallow dish, combine the flour with salt, black pepper, paprika, garlic powder, and onion powder. This seasoned flour gives the fish its initial layer of flavor.
In a second dish, beat the eggs and mix them with the buttermilk. This mixture will add moisture and help the cornmeal stick to the fillets. In a third dish, blend together the cornmeal, parsley, and dill. The herbs will infuse the crust with freshness and color.
Now, take each catfish fillet and coat it first in the seasoned flour, making sure to shake off any excess. Then dip it into the egg and buttermilk mixture, and finally, press it into the herb-cornmeal mix. Ensure each fillet is well-coated on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the fillets and fry them for about 4-5 minutes on each side, until they are golden brown and cooked through. You'll know they're done when they flake easily with a fork. Remove the fillets from the oil and let them drain on paper towels to remove excess oil.
Serve the catfish hot with lemon wedges on the side for squeezing over just before eating. This adds a bright, tangy finish that perfectly complements the savory, herby crust.
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