Photography by Jim Bathie
Golden, crispy, and full of Southern flavor, Cornmeal Fried Catfish with Creamy Creole Sauce is a classic Louisiana dish perfect for any seafood lover. Tender catfish fillets are marinated in a spiced milk bath, dredged in seasoned cornmeal, and fried to perfection before being served with a rich, zesty Creole sauce made with bell peppers, tomatoes, and cream. It’s a comforting, crowd-pleasing recipe that brings bold, authentic flavor to the table.
Cornmeal Fried Catfish with Creamy Creole Sauce
Makes 6 servings
Ingredients
- 2 cups whole milk
- ¼ cup hot sauce
- 6 (6- to 8-ounce) catfish fillets
- Canola oil, for frying
- 2 cups plain stone-ground yellow cornmeal
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Creamy Creole Sauce (recipe follows)
- Lemon wedges, to serve
- Garnish: fresh parsley
Instructions
- In a large bowl, whisk together milk and hot sauce. Add fish, tossing to coat. Cover and refrigerate for at least 1 hour.
- In a large cast-iron Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a large shallow dish, whisk together cornmeal, salt, pepper, garlic powder, and onion powder.
- Remove fish from bowl, discarding marinade. Dredge fish in cornmeal mixture, shaking off excess.
- Working in batches, fry fish, turning occasionally, until golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels. Serve with Creamy Creole Sauce and lemon wedges. Garnish with parsley, if desired.
Creamy Creole Sauce
Makes about ⅔ cup
Ingredients
- 2 tablespoons unsalted butter
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped yellow onion
- ¼ cup finely diced tomatoes
- ½ cup heavy whipping cream
- ⅓ cup chicken broth
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- ½ teaspoon Creole seasoning
- ¼ teaspoon kosher salt
Instructions
- In a medium cast-iron skillet, melt butter over medium-high heat. Add bell pepper, onion, and tomatoes. Cook, stirring frequently, until softened, about 2 minutes. Stir in cream and broth. Reduce heat to medium, and simmer, stirring frequently, until slightly thickened and reduced, 6 to 8 minutes. Add parsley, tomato paste, Creole seasoning, and salt, stirring until smooth.
Find another scrumptious Catfish recipe here: https://louisianacookin.com/catfish-blts/
