Creole Fried Or Grilled Catfish Recipe

Prepare and marinate

Rinse catfish fillets and pat dry with paper towels. In a shallow dish or zip-top bag combine buttermilk, 2 tbs Creole seasoning, hot sauce, lemon juice, 1/2 tsp salt, and 1/2 tsp black pepper. Add fillets, turning to coat completely. Refrigerate and marinate at least 30 minutes and up to 2 hours (shorter if you plan to grill).

Mix coating

In a shallow bowl or pie plate whisk together flour, cornmeal, 1 tbs Creole seasoning, garlic powder, onion powder, and cayenne (if using). Taste a small pinch and adjust seasoning as desired.

Dredge fish

Remove fillets from marinade, letting excess drip off. One at a time, dredge each fillet thoroughly in the flour-cornmeal mixture, pressing lightly so the coating adheres. Place coated fillets on a wire rack and allow to rest 10 minutes so coating sets.

Heat oil

Pour oil into a deep skillet or Dutch oven to a depth of about 1 inch (3 cm). Heat over medium-high until oil reaches 350–365°F (175–185°C) or until a pinch of the coating sizzles when dropped in.

Fry fillets

Working in batches without crowding, carefully lower fillets into hot oil. Fry until golden brown and opaque all the way through, about 3–4 minutes per side depending on thickness. Use a thermometer — internal temperature should reach 145°F (63°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while remaining batches finish.

Preheat and oil grill

Preheat grill to medium-high (about 400°F/200°C). Clean and oil grates well. Brush both sides of marinated fillets lightly with 1–2 tbs olive oil to prevent sticking.

Grill fillets

Place fillets on the grill and cook 4–5 minutes per side, turning once carefully, until grill marks form and fish is opaque and flakes easily (internal temperature 145°F/63°C). If using, brush with 1 tbs butter during the last minute for extra richness.

While fish rests, melt 2 tbs butter in a small skillet over medium-low heat. Add minced shallot and cook until softened, about 1 minute. Stir in 1 tbs lemon juice and 1/2 tsp Creole seasoning, warming 30 seconds more. Spoon sauce over fried or grilled fillets before serving.

Cook green beans

Bring a medium pot of salted water to a boil. Add green beans and blanch 3–4 minutes until bright green and just tender. Drain and immediately transfer to ice water to stop cooking; drain again.

Sauté with garlic

Heat 1 tbs olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add blanched green beans, toss to coat, and sauté 2–3 minutes until heated through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with a squeeze of lemon if desired.

Cook grits

Bring 4 cups water and 3/4 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup quick-cook grits. Reduce heat to low and cook, stirring frequently, about 5 minutes until thickened (follow package directions for time).

Finish grits

Remove from heat and stir in 2 tbs butter, 3/4 cup grated cheddar, and 1/4 tsp black pepper until smooth and creamy. Taste and adjust salt/pepper. Keep warm until serving.

Plate two sides of your choice (garlic green beans and cheesy grits) alongside each fried or grilled catfish fillet. If using Creole butter sauce, spoon over fish. Garnish with lemon wedges and extra Creole seasoning at the table. Serve immediately.