Catfish & Shrimp

Delicious Catfish & Shrimp dish served with flavorful garnishes

Easy Homemade Catfish & Shrimp — A Traditional, Healthy Comfort Meal

I still remember the first time I made Catfish & Shrimp for a Sunday family supper — the house smelled like butter, lemon, and a little bit of summer. Catfish & Shrimp is one of those dishes that feels like a hug on a plate: cozy, comforting, and just right for weeknight dinners or when you want a special weekend meal. Whether you’re feeding a crowd for a Sunday family meal or making a quick, easy weeknight dinner, this recipe balances traditional Southern flavor with healthier options you can feel good about.

Prep time: 15 minutes
Cook time: 25 minutes (longer if baking)
Total time: 40 minutes
Servings: 4

🧂 Ingredients:

  • 2 catfish fillets (about 1 to 1½ pounds total), cut into 4 portions
  • 1 pound shrimp, peeled and deveined (16–20 count is ideal)
  • 1 cup cornmeal (use gluten-free cornmeal if needed)
  • ½ cup all-purpose flour (or gf flour/almond flour for low-carb)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt (adjust to taste)
  • ½ tsp black pepper
  • 2 large eggs, beaten
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, or dairy-free milk)
  • 3 tbsp chopped fresh parsley (optional)
  • 2 lemons (zest + wedges for serving)
  • 3–4 tbsp avocado oil or light olive oil for pan-frying (more if deep-frying)
  • Optional for a Southern twist: hot sauce or cayenne (to taste)

For a light remoulade/tartar:

  • ½ cup Greek yogurt or light mayo
  • 2 tbsp chopped pickles or capers
  • 1 tsp Dijon mustard
  • 1 tsp hot sauce or paprika
  • Salt & pepper to taste

👩‍🍳 Directions:

  1. Pat the catfish and shrimp dry with paper towels; set a rack or plate nearby.
  2. In a shallow bowl, whisk eggs and buttermilk together. Stir in a teaspoon of hot sauce if you like a little heat.
  3. In another shallow dish, combine cornmeal, flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well. Tip: reserve 2 tablespoons of this dry mix for the shrimp for a crispier finish.
  4. Dip each catfish portion into the buttermilk mixture, then press into the cornmeal mix to coat evenly. Repeat with shrimp (smaller items can be double-dipped for extra crunch).
  5. Heat a large skillet over medium-high heat and add 2–3 tablespoons oil. When the oil shimmers, carefully add the catfish fillets. Cook 4–6 minutes per side (depending on thickness) until golden brown and the fish flakes easily with a fork. Internal temperature should reach 145°F (63°C). Tip: don’t crowd the pan — cook in batches if needed.
  6. In the same pan, add a little more oil if needed and fry the shrimp 1.5–3 minutes per side until pink and slightly crispy. Shrimp cook quickly — remove as soon as they turn opaque.
  7. For a lighter method: preheat oven to 425°F (220°C). Place coated catfish and shrimp on a parchment-lined sheet, mist with oil, and bake catfish 12–15 minutes (flip once) and shrimp 6–8 minutes until golden. Or air-fry at 400°F for 8–12 minutes.
  8. While seafood rests for 2 minutes, stir together remoulade or tartar (mix yogurt/mayo, pickles, mustard, hot sauce, salt & pepper). Zest a lemon over the seafood and sprinkle with chopped parsley.
  9. Serve hot with lemon wedges, remoulade, coleslaw, cornbread, or a crisp green salad.

💡 Tips & Variations:

  • Make it healthier: Bake or air-fry instead of pan-frying; use Greek yogurt in the sauce and avocado oil for better fats.
  • Low-carb / Keto: Swap cornmeal and flour for almond flour or crushed pork rinds; pan-fry in avocado oil.
  • Gluten-free: Use certified gluten-free cornmeal and a gf flour blend.
  • Vegan/Vegetarian alternative: Replace catfish & shrimp with thick slices of king oyster mushroom or cauliflower steak for a “seafood-like” texture; use nori flakes or kelp powder in the breading for a touch of ocean flavor and follow the same breading/cooking instructions.
  • Spicy twist: Add ½ tsp cayenne to the dry mix and a few dashes of hot sauce to the buttermilk.
  • Southern-style sides: Serve with hush puppies, skillet cornbread, coleslaw, or garlicky collards. For a lighter plate, pair with steamed green beans and a lemon-herb quinoa.
  • Leftovers & storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 8–10 minutes or in an air fryer at 350°F for 3–5 minutes to revive crispiness. Freeze portions (wrapped tightly) for up to 2 months — thaw overnight before reheating.

🩺 Health & Lifestyle Tie-in:
Fish and shellfish like catfish and shrimp are great sources of high-quality protein and can provide heart-healthy nutrients when prepared with healthier fats and cooking methods. Choosing baked or air-fried options reduces added calories and saturated fat. Small, consistent healthy choices — like cooking at home more often — can contribute to long-term wellbeing and may help lower health costs over time. Feeding your family home-cooked meals is both nourishing and budget-smart.

❤️ Conclusion:
This Catfish & Shrimp recipe is my go-to when I want something that feels both special and simple. Try it on a cozy Sunday or a hectic weeknight — and don’t be shy about tweaking the spices to make it yours. If you make this dish, let me know in the comments or tag me — I’d love to see your version and hear what sides you paired it with!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Catfish & Shrimp

A cozy and comforting dish that balances traditional Southern flavors with healthier options, perfect for family dinners or special occasions.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450

Ingredients
  

Seafood and Coating
  • 2 fillets catfish fillets (about 1 to 1½ pounds total), cut into 4 portions
  • 1 pound shrimp, peeled and deveined (16–20 count is ideal)
  • 1 cup cornmeal (use gluten-free cornmeal if needed)
  • ½ cup all-purpose flour (or gf flour/almond flour for low-carb)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt (adjust to taste)
  • ½ tsp black pepper
  • 2 large eggs, beaten
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, or dairy-free milk)
  • 3 tbsp chopped fresh parsley (optional)
  • 2 lemons zest + wedges for serving
  • 3–4 tbsp avocado oil or light olive oil for pan-frying more if deep-frying
  • Optional for a Southern twist: hot sauce or cayenne (to taste)
Remoulade/Tartar Sauce
  • ½ cup Greek yogurt or light mayo
  • 2 tbsp chopped pickles or capers
  • 1 tsp Dijon mustard
  • 1 tsp hot sauce or paprika
  • Salt & pepper to taste

Method
 

Preparation
  1. Pat the catfish and shrimp dry with paper towels; set a rack or plate nearby.
  2. In a shallow bowl, whisk eggs and buttermilk together. Stir in a teaspoon of hot sauce if you like a little heat.
  3. In another shallow dish, combine cornmeal, flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well. Tip: reserve 2 tablespoons of this dry mix for the shrimp for a crispier finish.
Cooking
  1. Dip each catfish portion into the buttermilk mixture, then press into the cornmeal mix to coat evenly. Repeat with shrimp.
  2. Heat a large skillet over medium-high heat and add 2–3 tablespoons oil. When the oil shimmers, carefully add the catfish fillets and cook for 4–6 minutes per side until golden brown.
  3. In the same pan, add a little more oil if needed and fry the shrimp for 1.5–3 minutes per side until pink and slightly crispy.
  4. For a lighter method, preheat oven to 425°F. Place coated catfish and shrimp on a parchment-lined sheet, mist with oil, and bake catfish for 12–15 minutes and shrimp for 6–8 minutes.
  5. While seafood rests for 2 minutes, stir together remoulade or tartar sauce.
Serving
  1. Serve hot with lemon wedges, remoulade, coleslaw, cornbread, or a crisp green salad.

Notes

Make it healthier by baking or air-frying instead of pan-frying. For vegan options, replace seafood with king oyster mushrooms or cauliflower steak.

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