Shrimp Or Catfish Recipe

Pat shrimp or catfish fillets dry with paper towels. If using shrimp, ensure tails are removed if desired. If using catfish, cut into 4–6 oz portions. Place seafood in a shallow bowl or plate.

Season evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, lemon zest from 1 lemon and 1–2 tablespoons lemon juice. Toss gently to coat and let rest 10 minutes while you prepare the breading or pan-roast mise en place.

Make dredge and wet batter

In a shallow dish combine 3 tbs flour, 5 tbs cornmeal, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne (if using). In a second dish whisk together 2 beaten eggs and 1/2 cup buttermilk.

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds. Keep a thermometer handy and adjust heat to maintain 325–350°F when frying.

Working in batches to avoid crowding, dredge each seasoned shrimp or catfish portion first in the flour/cornmeal mix, then dip into the egg-buttermilk mixture, then back into the dry mix, pressing to adhere. Shake off excess.

Carefully place coated pieces into the hot oil and fry 2–3 minutes for shrimp (until golden and cooked through) or 3–5 minutes per side for catfish (until golden brown and internal temperature reaches 145°F / 63°C). Flip once if needed. Do not overcrowd the pan.

Transfer cooked pieces to a wire rack set over a sheet pan or paper towels to drain. Sprinkle with a little extra salt and a squeeze of lemon while hot.

Heat 2 tbs unsalted butter and 1 tbs olive oil in a large skillet over medium-high heat until butter foams and begins to brown slightly.

Add the seasoned shrimp or catfish pieces in a single layer (work in batches if necessary). For shrimp cook 1.5–2 minutes per side until opaque and firm; for catfish cook 3–4 minutes per side depending on thickness until golden and cooked through (internal temp 145°F / 63°C). Do not move them excessively to allow a golden crust to form.

Push cooked seafood to the side of the pan. Add 3 minced garlic cloves and 1 chopped shallot, sauté 30–45 seconds until fragrant (do not burn). Deglaze the pan with 2 tbs white wine or 1–2 tbs lemon juice, scraping up browned bits.

Stir in 2 tbs chopped parsley and remove from heat. Spoon pan juices and garlic over the seafood. Finish with additional lemon juice to taste.

Arrange shrimp or catfish on a platter or individual plates over cooked rice, fries, or greens as desired.

Garnish with chopped green onions, extra parsley, lemon wedges, and serve hot with hot sauce or tartar sauce on the side.

Store leftovers in an airtight container in the refrigerator for up to 2 days (fried will lose crispness; reheat in a 375°F oven for 8–10 minutes).