Crispy Catfish Recipe
Crispy cornmeal fried catfish served over a bed of red beans & rice (with beef sausage), drizzled with a creole mustard aioli.
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Ingredients
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For the Catfish
For the Red Beans & Rice
For the Creole Mustard Aioli
Method
For the Catfish
- 1
Prepare the Breading
In a shallow bowl, mix the cornmeal, flour, Cajun seasoning, salt, and black pepper. In another bowl, whisk together the eggs and buttermilk.
- 2
- 3
Fry the Catfish
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, fry the catfish fillets for about 4-5 minutes on each side or until golden brown and crispy. Remove from skillet and drain on paper towels.
For the Red Beans & Rice
- 4
Cook the Sausage
In a large pot, cook the beef sausage over medium heat until browned. Remove and set aside.
- 5
- 6
Add Beans and Rice
Add red beans, rice, chicken broth, Cajun seasoning, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until rice is cooked and beans are tender.
- 7
Combine with Sausage
Stir the cooked sausage back into the pot and simmer for an additional 5 minutes.
For the Creole Mustard Aioli
- 8
Mix the Aioli
In a small bowl, combine mayonnaise, creole mustard, lemon juice, minced garlic, salt, and black pepper. Mix well until smooth.
To Serve
- 9
Plate the Dish
On a plate, serve a generous scoop of red beans and rice topped with a crispy catfish fillet. Drizzle the creole mustard aioli over the top.