Fried Catfish with Red Beans & Rice 🍛

🛒 Ingredients:

For the Fried Catfish:

• 4 catfish fillets
• 1 cup buttermilk
• 1 tsp hot sauce (optional)
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper (optional, for spice)
• Salt & black pepper, to taste
• Oil, for frying (vegetable or peanut oil works best)

For the Red Beans & Rice:

• 1 cup dried red beans (soaked overnight) OR 2 cans red beans (rinsed & drained)
• 1 tbsp olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 smoked sausage (like andouille), sliced (optional but traditional)
• 1 bay leaf
• 1 tsp thyme
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)
• 3 cups chicken stock (or water)
• Salt & pepper, to taste
• 2 cups cooked white rice

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👩‍🍳 Instructions:

Step 1: Prepare the Red Beans

1. In a large pot, heat olive oil. Add onion, bell pepper, celery, and garlic. Cook until softened.
2. Add smoked sausage (if using) and cook until browned.
3. Stir in beans, bay leaf, thyme, paprika, cayenne, salt, and pepper.
4. Pour in chicken stock, bring to a boil, then reduce to simmer.
   • If using dried beans: simmer 1½–2 hours until beans are tender.
   • If using canned beans: simmer 30 minutes for flavors to blend.
5. Slightly mash some beans with a spoon for a creamy texture. Keep warm.

Step 2: Fry the Catfish

1. In a bowl, mix buttermilk with hot sauce. Soak catfish fillets for 15–20 minutes.
2. In another bowl, combine cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.
3. Heat oil in a skillet or deep fryer to 350°F (175°C).
4. Dredge soaked catfish fillets in the cornmeal mixture, shaking off excess.
5. Fry catfish fillets 3–5 minutes per side, until golden brown and crispy.
6. Drain on paper towels.

Step 3: Serve

• Spoon red beans over fluffy white rice.
• Place a crispy catfish fillet on top or on the side.
• Garnish with green onions or hot sauce.