Ingredients:
For the Fried Catfish:
4 catfish fillets
1 cup buttermilk
1 tsp hot sauce (optional)
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
Oil for frying (vegetable or peanut)
For the Red Beans:
1 lb dried red beans (or 3 cans, drained)
1 tbsp oil or bacon grease
1 onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1 lb andouille sausage or smoked sausage, sliced
1 tsp thyme
1 tsp paprika
1/2 tsp cayenne (optional)
2 bay leaves
Salt & pepper to taste
6 cups chicken broth or water (if using dry beans)
For Serving:
Cooked white rice
Chopped green onions for garnish
Instructions:
Soak red beans overnight. Rinse and drain.
In a large pot, sauté onions, bell pepper, and celery in oil until soft.
Add garlic and sausage. Cook 5 minutes.
Stir in beans, broth, thyme, paprika, cayenne, bay leaves, salt, and pepper.
Simmer for 1.5–2 hours until beans are tender. Stir often, mash some beans for thickness.
Skip soaking/simmering if using canned beans—just cook everything together for 30–40 minutes.
Marinate catfish in buttermilk and hot sauce for 30 minutes.
In a shallow dish, mix cornmeal, flour, salt, pepper, paprika, and garlic powder.
Heat oil in a deep skillet to 350°F (175°C).
Dredge fish in cornmeal mix, press to coat well.
Fry for 3–4 minutes per side until golden brown. Drain on paper towels.
Spoon red beans onto a plate.
Add a scoop of white rice.
Top with the crispy catfish fillet.
Garnish with chopped green onions.
ENJOY!!
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