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Catfish & Shrimp

A cozy and comforting dish that balances traditional Southern flavors with healthier options, perfect for family dinners or special occasions.
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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 Method Notes

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.