Golden Brown and Delicious Catfish with Classic Red Beans and Rice

Ingredients:

 4 catfish fillets

 1 cup all-purpose flour

 1 tablespoon paprika

 1 teaspoon garlic powder

 1 teaspoon onion powder

 Salt and pepper to taste

 1 cup buttermilk

 Vegetable oil for frying

For the Red Beans and Rice:

 1 tablespoon olive oil

 1 onion, chopped

 1 bell pepper, chopped

 2 cloves garlic, minced

 1 cup red beans, soaked overnight and drained

 1 teaspoon dried thyme

 1 teaspoon smoked paprika

 2 cups chicken broth

1 bay leaf

 1 cup long-grain white rice

 Salt and pepper to taste

Directions:

1. In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. Pour buttermilk into another bowl.

2. Dip each catfish fillet into buttermilk, then dredge in the flour mixture.

3. Heat vegetable oil in a deep skillet over medium-high heat. Fry catfish for 5-7 minutes on each side or until golden brown and cooked through. Drain on paper towels.

4. For the red beans and rice: Heat olive oil in a saucepan over medium heat. Sauté onion, bell pepper, and garlic until softened.

5. Add red beans, thyme, smoked paprika, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.

6. In another saucepan, cook rice according to package instructions.

7. Serve catfish hot with red beans and rice on the side.